Thursday, July 1, 2010


Rice-2 cups
Tur daal-1 cup
Carrots,Green peas-1 cup
Tamarind paste-2 tbsp
Dry coconut-1 tbsp
Green chillies 2 nos
Cashew nuts-a few
Mustard seeds 1 tsp
Bengal gram 1/2 tsp
Ghee 1 tbsp
Oil 1 tbsp
Curry leaves
Red chillies 2 nos
Jeera a pinch
Methi seeds a pinch
Haldhi  a pinch
Cloves 4 nos
Cinnamon 1/2 "piece
Pepper 1/4 th tsp
Black urad daal 1 tbsp
Bengal gram daal 1 tbsp
Hing a pinch
Heat 1 tsp oil and roast all of the materials given above for powder.Dry grind them in to powder.
  • Roast grated coconut into a little bit brown colour.
  • Chop vegetables in to 1" long pieces.
  • Wash the rice well and keep it aside.
  • Boil 6 cups of water,add turdal which is washed and also add washed rice,and along with add vegetables.
  • Cook for 3 whistles in a pressure pan.Then add the bissi bille bath powder,tamarind paste,salt,and roasted grated coconut,into the cooked daal and rice mixture,and keep for 5 min in low flame.Add a little water if needed.
  • Meanwhile heat oil and ghee,in a frying pan, seasoning it  with green chillies,mustard seeds,urad and bengal gram daal,cashewnuts, and lastly curry leaves.And immediately add the seasoning in to the rice mixture and stir well.
  • Remove from fire and serve hot with drizzled ghee on the top.
Here i added very few cashew but u can add upto 50 gms of cashew.Ialso did not drizzle ghee on the top for garnishing, due to calorie conscious family members.
This recipe i got it from my mother,she used to make it quite often,we used to call it as Sambhar Sadam.

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