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Preparation time : 15 mins
Cooking time: approx:30-35 mins
But ingredients r little different.usually i prepare bisibelebhath more,but when i was searching for new recipe ( for me) i saw this one so thought to prepare this.one thing inwant to say is in both dishes many different vegetables are used so it is healthy too.
Ingredients
Raw rice 1 cup
Toordal 1/4-1/2 cup
Vegetables carrot,beans,colcosia,peas,onion ( of your choice) 1&1/2 to 2 cups
Turmeric powder 1/3 tsp
Salt as needed
Asafoetida or hing 1/4 tsp
Water 4-5 cups or as needed ( usually gravy will be like semi liquid not too thick nor too thin)
Tamarind 1 small lemon size soaked in water
Masala to roast & grind
Cumin seeds 1 tsp
Dhaniya ( coriender) seeds 2 tbsp
Methi ( fenugreek) seeds 1/4 tsp
Dry red chilli 10-12 ( as per spicy)
Channa dal 2 tbsp
Grated coconut 1/4 cup
Oil for roasting 1/2 tsp
For seasoning
Oil 1 tbsp
Mustered seeds 1 tsp
Curry leaves 1 string
Dry red chillies 1-2 peaces
Others
Tomato 2 big one.
Onion one medium ( optional)( you can use sambar onions)
Sambar powder 1 tsp
Oil 1 tbsp
Method
Pressure cook all vegetables ( you can cook on stove top also)
Pressure cook rice & toordal also ( vegetables & toordal you can cook together)( even you can cook every thing together)
In a pan roast all ingredients given under roast & grinde into smooth paste & keep
In another vessel heat oil & add ingredients under others,& cook for few mins or until tender then
Add grinded masala & mix add salt,tamarind water,sugar/jaggary for taste,& mix & live to boil until the raw smell goes,next add cooked rice,dal & vegitables & mix throughly ,check weather the salt is enough,add water if needed,
Lastly ,make seasioning & add to the mixture.then garnish with coriender leaves.
Enjoy hot hot spicy sambar sadam/rice with any side or roasted papads
Note: you can add roasted cashews also.
Raw rice 1 cup
Toordal 1/4-1/2 cup
Vegetables carrot,beans,colcosia,peas,onion ( of your choice) 1&1/2 to 2 cups
Turmeric powder 1/3 tsp
Salt as needed
Asafoetida or hing 1/4 tsp
Water 4-5 cups or as needed ( usually gravy will be like semi liquid not too thick nor too thin)
Tamarind 1 small lemon size soaked in water
Masala to roast & grind
Cumin seeds 1 tsp
Dhaniya ( coriender) seeds 2 tbsp
Methi ( fenugreek) seeds 1/4 tsp
Dry red chilli 10-12 ( as per spicy)
Channa dal 2 tbsp
Grated coconut 1/4 cup
Oil for roasting 1/2 tsp
For seasoning
Oil 1 tbsp
Mustered seeds 1 tsp
Curry leaves 1 string
Dry red chillies 1-2 peaces
Others
Tomato 2 big one.
Onion one medium ( optional)( you can use sambar onions)
Sambar powder 1 tsp
Oil 1 tbsp
Method
Pressure cook all vegetables ( you can cook on stove top also)
Pressure cook rice & toordal also ( vegetables & toordal you can cook together)( even you can cook every thing together)
In a pan roast all ingredients given under roast & grinde into smooth paste & keep
In another vessel heat oil & add ingredients under others,& cook for few mins or until tender then
Add grinded masala & mix add salt,tamarind water,sugar/jaggary for taste,& mix & live to boil until the raw smell goes,next add cooked rice,dal & vegitables & mix throughly ,check weather the salt is enough,add water if needed,
Lastly ,make seasioning & add to the mixture.then garnish with coriender leaves.
Enjoy hot hot spicy sambar sadam/rice with any side or roasted papads
Note: you can add roasted cashews also.
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