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Sambar Sadam |
Tempering Ingredients
Ghee - 2 tbsp
( add more or less)
Chopped cashew nuts - 15
Curry leaves few
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 4
( Heat ghee and temper the above ingredients and keep it aside)
Other Ingredients
Sona masoori rice - 2 cups
Thur dal -1 cup
Salt to taste
Water - 12 cups
Tamarind water - 2 cups
Turmeric powder - 1 tsp
Small onion - 15
Drumstick pieces - few
Ingredients fried and powdered
Coriander seeds - 3 tbsp
Channa dal -2 tbsp
Urad dal - 1tbsp
Mustard seeds - 1/2 tbsp
Methi seeds -1/2 tbsp
Red chilly - 12
Hing - 1 tsp
Curry leaves - few
Dry coconut ( Kopra) - 3 tbsp ( fry them separately till golden brown )
Sesame oil - 2 tsp
( Heat oil in a pan and fry all above ingredients till light brown. Cool and grind to a smooth powder)
Garnish
Chopped coriander leaves - few
Method
Take a pressure cooker add the rice, thur dal, turmeric powder, drumstick ,small onions water and salt.
Pressure cook till rice is cooked, cool and open the lid.
Pour the tamarind juice the powdered ingredients and switch on the stove , cook in low flame till well combined and raw smell has disappeared.
Switch off the stove and pour the tempering into the rice mixture , garnish with coriander leaves mix and enjoy hot.
Thanks for visiting !
Note:
Adding different vegetables are your choice
Courtesy: My friend's mom.
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