Sambar Sadam (Bisibelabath)

Tamilnadu is ever known for its delicious sambar and idly. As Tamilians find it hard to survive without sambar, I have even heard people of other states calling tamilians Sambar.So I am pretty sure none of the recipe collections will be complete without a recipe for sambar and especially the sambar rice .This rice for sure will tickle the taste buds of all sambar lovers. This has become a usual menu in all wedding receptions where rice Items are also served along with Tiffin.
Ingredients
Rice-1 ¼ cups
Thoor dhal-3/4 cup
Tamarind-qty equal to the size of a gooseberry

Vegetables
Carrot-1
Drumstick-1
Potato-1
Beans-8
Green Peas or chickpeas-1 handful
Small onion -20 to 30
Tomato-1
Curry leaf-little
Coriander leaves-little
(If one of the vegetable is not there you can substitute with some other one you like.)

To season
Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Red chillies-2
Coriander leaves-little
Asafetida-a pinch

Masala to grind

Red chillies-4
Coriander seeds-3 tablespoons
Pepper-1 teaspoon
Bengal gram-1 tablespoon
Curry leaf-little
Cinnamon-2 pieces
Clove-2
Fenugreek seeds-1/2 teaspoon
Asafetida-a small piece (if powder is used add while seasoning)

Dry roast all the items .Add fenugreek at last as it will get roasted fast. Powder the roasted items
Procedure
This rice can be prepared either in rice cooker or in pressure cooker. I feel it is easy in Rice cooker. But those who are used to cooking rice in pressure cooker can opt for that

Cook rice with little extra water.
Cook the thoor dhal in the pressure cooker separately.
Season the vegetables in little oil with mustard seeds and cook them nicely in microwave or in the stove.
Dissolve the tamarind in one cup of water

If you are using rice cooker, when the rice gets cooked add the vegetables, cooked thoor dhal the grinded masala powder and the salt required into the rice cooker and mix well. Add the tamarind water also into the rice cooker. The rice should be little watery. As time goes on it will become thick. Cook for 5 to 10 minutes more.

Those who are using pressure cooker can cook rice, vegetables and dhal separately. Then keep a flat bottomed vessel in the stove. Add the rice, dhal, cooked vegetables, grinded masala and the salt needed into it and mix well. Add the tamarind water also into the mix. Cook for 5 to 10 minutes more.

Finally season with the items given in ‘To season’
Some cashews can also be roasted in ghee and added for extra taste. While serving garnish with coriander leaves and little ghee. Serve along with papad