Indian Cuisine India Kitchen Food Recipe

Sambhar Rice

Preparation Time: 30 minutes if preparing own sambhar powder, 10 minutes if using a ready made powder.

Cooking Time: 30 minutes

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Serves: 4

Required Ingredients:

Set 1

Rice — 1 cup

Split Red Gram (Arhar Dal in Hindi; Kandipappu in Telugu) — 1/2 cup

Turmeric — 1/4 tsp.

Water — 3 cups

Salt to Taste

Tamarind Paste — 2 tbsp.

Set 2

Tomato — 1 medium, cut into 4 pieces

Green Chili — 2 sliced

Peas — 1/4 cup

Potato Pieces — 1/4 cup

Baby Eggplant — 1 cut into slightly larger than bite sized pieces

French Beans — 1/4 cup

Set 3

Butter — 1/4 cup

Black Pepper Corns — 6

Cashew Nuts — 10

Cumin Seeds — 1/2 tsp.

Curry Leaves — 10

Coriander — a fistful

Sambhar Powder — 2 tsp.

Asafoetida — a pinch

Directions

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 still some water left in the pot).

Cook all the igredients 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 pepper corns, cashew nuts and cumin seeds. Fry on lower than medium heat for a few minutes until the cashew nuts turn pale brown.

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

Next add sambhar 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.

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

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