|
|
|
Ingredients
|
|
|
1 Cup Rice; 1 Cup Tur Dhal (soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water. Turmeric pwd ¼ tspn; Coriander Pwd ½ tbspn; ½ tbspn Chillie Pwd; 2 Tbspns Sambar Pwd; Salt to taste; Tamarind as big as a lime the Juice extracted; Ghee for Frying;
For seasoning: Mustard seeds – ½ - ¾ tspn, Curry Leaves - few; Asafoetida - a big pinch. Cashew nuts – 2 tbspns broken pcs. Sambar Onions – ½ a cup
For Garnish: Coriander leaves chopped. Ghee 2 –3 tbps melted & poured on top
|
|
|
|
|
Method
|
|
|
Wash Rice & Dhal, drain away all the water, to the Rice/Dhal mixture add the Turmeric pwd., Coriander pwd., Chillie pwd, Sambar pwd, & Salt. Extract the juice from the Tamarind & mix with the quantity of water to be added to the Dhal/Rice mixture. Pour this water into the Dhal/Rice Mixture & cook in Pressure cooker for 10/12 minutes. Add Ghee in the Pan & fry the Sambar Onions, as it’s getting brown add the Mustard Seeds Cashew nuts, Curry leaves. Add this seasoning to the Sambar Bath. Sprinkle with chopped Coriander Leaves.
|
|
|
|
|
|
Contributed
by |
Pearl Subramanian
pms2403@yahoo.com |
|
|
