Sambar sadam

Serves -3 to 4

I love the samabar sadham which my mom makes..Its aroma and taste will just make me eat more.This is similar to bisibela the only difference is we add more veggies in it.

Ingredients:

• Cooked rice -2 cups
• Toor dhal -1/4 cup
• Shallots/Sambar vengayam -10 nos
• Tomato -1
• Mixed vegetables -1&1/2 cups( drumstick,brinjal,potato,carrot)
• Tamarind -Big gooseberry size
• Oil -2 tbsp
• Mustard seeds -1/4 tsp
• Asafoetida -A generous pinch
• Turmeric powder -1/4 tsp
• Curry leaves -Few
• Coriander leaves -1 tbsp
• Jaggery -A pinch(optional)
• Salt -To taste

For grinding:

• Oil -1 tsp
• Coriander seeds -2tbsp
• Channa dhal -1 tbsp
• Red chilli -4-5 nos
• Fenugreek seeds -1/4 tsp
• Coconut scrappings -1/4 cup

Method:

• Pressure cook toor dhal with 1 cup of water.
• In pan add oil and roast items given under 'for grinding' except coconut.
• After roasting is done add coconut ,water(as needed) and grind it to a fine paste.
• Now in a pan add oil,And temper with mustard seeds,Curry leaves and asafoetida.
• Then add shallots and saute for a min, and add tomato.Then add the veggies and saute for about 3-4 mins.
• Add tamarind extract (Roughly about 1/4 cup of Tamarind extract).
• Add turmeric powder and salt.
• Add little water for the vegetables to get cooked.
• Once vegetables are done add the grinded paste, cooked toor dhal and water as needed. 
• Let it boil.
• Add jaggery and cooked rice.Mix well.
• Add coriander leaves and turn of the flame.
• Serve with appalam/pappad.

Notes:

• Once the sambar sadham cools down it will thicken so let the consistency be little loose while you are making.
• Adjust spice as per your wish.(You can red chilli while tempering).
• You can add vegetables as per your choice.
• When you cook rice add more water than you usually add so that it becomes mushy and mash it once it is done.(Do this only if you prefer mushy type sambar sadam).