Rice - 3/4 Cup
Toor dal - 1/4 cup
Sambar powder - 1 and 1/2 tsp
Small Onions - 15
Tomato - 1/2
Carrots - 1
Radish - ½
Drumstick - 1
Tamarind - A small lemon size
Mustard Seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - To taste
Asafoetida - 2 pinches
Channa dal - 1 tsp
Green Chilli - 1
Whole red chilly - 2
Fenugreek seeds - 1/2 tsp
Small onion - 2-3
Coconut - 1 tsp
Tomato - 1/2
Cook the rice and toor dal seperately. Mash the rice after it is cooked.
Peel the skin of the onions and cut the carrots and radish into roundels. Cut the drumsticks into small pieces.
In a pan add few drops of oil and add the ingredients mentioned under the heading to grind except coconut and tomato.
Grind this along with coconut and tomato into a fine paste.
In a pan add sesame oil and throw in the mustard seeds. when it splutters add small onions and when it turns pink add the chopped tomato.
Add in the veggies and saute for a minute.
Add the tamarind extract ( 1 cup tamarind water).
Add the sambar powder, turmeric powder, salt and asafoetida. Let this mixture boils in a medium flame till the veggies gets cooked.
Add the ground paste to this .
Now add the cooked toor dal and mix well. After the dal and the ground paste mixes well check for the right consistency. If needed add little water to reach the sambar consistency. Add the cooked rice to this .
Mix evenly and let this boil for 2 minutes in a low flame.
Add ghee to this and mix well.Garnish with curry leaves.
Now ready to your sambar rice. Serve hot with appalam or vadam.