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| Thinai Sambar Rice |
Channa dal - 1 tsp
Coriander seeds - 1 & 1/3 tsp
Methi - 1/8 tsp
Mustard - 1/8 tsp
Somph - 1/8 tsp
Whole black pepper - 6
Red chillies - 4
Jeera/Cumin seeds - 1/4 tsp
Coconut - 2 tbsp
Oil - a drop (option
Method
Heat a pan and dry roast the ingredients till light brown,do not burn them.
Lastly add the coconut and fry for a minute and switch off the stove.
Cool the mixture and dry grind to a fine powder,keep it aside.
Tempering
Sesame oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1 tsp together
Red chillies - 1
Broken cashew nuts - 6
Hing - a generous pinch
Chopped onion - a handful
Curry leaves few
Other Ingredients
Thinai/Foxtail millet - 1/2 cup
Thur dal - 1/4 cup
Water - 4 cup ( 1 cup to soak millet and dal,3 cups to cook them)
Salt to taste
Turmeric powder - 1/4 tsp
Mixed vegetables of your choice - 2 cups
( I used avarakai,radish,carrot,brinjal and drumstick)
Chopped tomato - 1
Semi thick tamarind juice - 1 cup
Jaggery - 1/4 tsp
Ghee - 1 tbsp
Curry and coriander leaves for garnish
Method
Take millet and dal in a bowl wash well add 1 cup of water and soak it for 30 minutes.
Put the soaked millet/dal into a pressure cooker along with the water add 3 cups of water,turmeric powder,salt and 1 tsp oil.Close the lid and pressure cook till done.
Add the chopped vegetables in a wide pan pour the tamarind juice,salt and turmeric powder,cover with a lid and cook till vegetables are soft.Add chopped tomato and the cooked millet/dal mixture,mix well.
Add the ground powder,jaggery and cook in low flame till everything is well combined.
Heat oil in a pan add mustard,urad dal,red chillies,hing and cashew nuts anf fry till light brown,now add the onions and curry leaves fry till onions changes its colour.Switch off the stove.
Pour the tempering into the millet/dal/vegetable mixture,add ghee garnish with curry and coriander leaves and mix it well.
Serve it hot with papad and raita.
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