Sambar Saatham -- Sambar Rice

25 th Edition of Blogging Marathon wow I am so happy that I have joined this group. Because of this I have learned many recipes from other cuisines and tried some fusion recipes too. It looks like we started yesterday only we already finished 25 editions.!!!!. of course I missed few editions  between.. Like every month Valli has choose some themes from those I started my marathon for this month with cooking with Alphabets. I started my Alphabets theme with S

Sambar Saatham a typical south Indian, specially Tamilnadu delicacy. This one is a power packed protein rich one pot meal, which is an ideal for lunch box too. This is a typical Tamilnadu recipe which is different with Karnataka style Bisi bele bath. Sambar saatham is a mild variation to spicy Bisi bele bath. In Tamil style Sambar saatham there are few variations, in some families they do not use onion or shallots. In some recipes they cook rice, dal, vegetables together with water and tamarind juice mixture and then they give a seasoning. Coming to the masala if you grind it fresh that gives a wonderful aroma to your sambar saatham, ofcource you can use any brand sambar powder which is easily available in the market. But I  prefer freshly ground home made masala. One of the main secret of this delicious one pot meal is vegetables, if you use more vegetables the taste will be increase. Specially drumstick, brinjal, radish ,shallots will give an authentic flavor and taste to Sambar saatham. Do not forget to add ghee as a final touch and before serving and serve hot....:). Now lets check the recipe.....
INGREDIENTS:--
Rice --- 1 cup
Tour dal --  1/2 cup
Oil   ---- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Asafoetida ---  a pinch
curry leaves  --- 1 spring
Coriander leaves  --- 2 tab sp finely chopped
Turmeric powder  --- 1/4 tea sp
Ghee  ---- 2 tab sp
Tamarind --- golf ball size (Check my how to make tamarind paste post)
For masala:---
Coriander seeds  -- 1 tab sp
Cumin seeds -- 1 tea sp
Dry coconut  --- 1 tab sp
Dry red chillies  --- 5
Shallots  --- 6 (sambar onion)
Salt to taste
Vegetables :--
Carrot --- 1 big cut in to 1/2 inch cubes
Beans  --- cut in to 1/2 inch pieces
Green peas  -- 1/4 cup
Tomato  --- 1 big cut in to cubes
shallots  ----- 15 to 20
METHOD:--
1. Take rice and dal in a pressure cooker, wash and soak 5 cups of water for 10 minutes.

                                              
2. Cook rice and dal for 4 whistles in a medium heat, remove from heat and set a side to release the pressure.
3. In the mean while soak tamarind warm water for 10 minutes.
4. Extract the juice with 2 cups of water and make 2 cups of thin tamarind juice, set aside.
5. Now heat a frying pan and dry roast th emasala ingredients one by one exept onion and coconut.
6. Powder the fried coriander seeds, cumin seeds, dry red chillies first then add shallots and two tabsp of tamarind juice, grind this in to a paste and set a side.
7. Heat oil in a pan add mustard seeds, Cuminseeds let them splutter then add asafoetida, curry leaves and add ground masala fry for a while.

                                                    
8. Add tomato and vegetables with tamarind juice, salt to taste mix well and cook till vegetables are done.
9. Add 1 cup water to vegetable and tamarind mixture, check the seasoning and adjust.
10. Mash a little cooked rice and dal add it to tamarind and vegetable mixture, mix well to combine every thing.
11. Garnish with chopped corinder leaves and 2 tab.sp of ghee on top.
Serve hot with pappad and pickle.
This is my first recipe with the theme of Cooking with Alphabets for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page