Amma's Special Sambhar Rice

Recipe Ingredients

		Set 1
1 cup	160g / 5.6oz	Rice
1/2 cup	118ml	Split red gram
1/4 teaspoon	1.3ml	Turmeric
3 cups	711ml	Water
		Salt - to taste
2 tablespoons	30ml	Tamarind paste
		Set 2
1		Tomato - cut into 4 pieces (medium)
2		Green chiles - sliced
1/4 cup	59ml	Peas
1/4 cup	59ml	Potato pieces
1		Baby eggplant - cut into slightly - larger than bite-sized pieces
1/4 cup	40g / 1.4oz	French beans
		Set 3
1/4 cup	49g / 1.7oz	Butter
6		Black peppercorns
10		Cashew nuts
1/2 teaspoon	2.5ml	Cumin seeds
10		Curry leaves
1/2 cup	20g / 0.7oz	Coriander leaves
2 teaspoons	10ml	Sambar powder
1		Asafetida

Recipe Instructions

Cook rice and split red gram in 3.5 cups of water until the mixture is well cooked. Add salt and turmeric and remove from heat. (It is alright if there is until some water left in the pot).

Cook all the ingredients in set 2 in 3/4 cup of water.

Add the above cooked vegetables and tamarind paste to the pot containing rice and split red gram and cook on medium heat for seven minutes.

Heat butter in a wide skillet and when butter has melted add peppercorns, cashew nuts and cumin seeds. Fry on lower than medium heat for a few minutes until the cashew nuts turn pale brown.

Now add asafetida, curry leaves and coriander leaves. Fry for a minute.

Next add sambar powder, stir once and immediately add the contents of the pot containing rice and vegetables. Stir well and cook for three to four minutes on medium and remove from heat.

Serve hot with a little butter on top.

Hints

Some people prefer a strong aroma of asafetida while others do not. In case you prefer it stronger, then add asafetida to the skillet just before adding rice instead of adding as mentioned in the recipe. (Rice retains the flavor of asafetida much better than oil).

Source:
A World of Curries - Dewitt & Pais

Rating

Average rating:

4.3 (16 votes)

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