Sambar Satham (Bisibelabath )

Rice – 1 cup (jeera rice or ponni rice )

Tuvar dal – 1/2cup

Assorted Vegetables – 1cup

(carrot,beans,drumstick,peas,lady’sfinger,brinjal,chow-chow,shallots)

Turmeric powder – 1tsp

Sesame oil – 2tsp

Ghee – 2tsp

Salt – As you required

Tamarind juice – 4tbsp

Roast and Grind : ( Make into a fine paste )

Bengal gram – 2tsp

Urad dal – 11/2tsp

Coriander seeds – 11/2tsp (dhania)

Coconut – 2tbsp (grated )

Red chilly – 6

Hing – 11/2tsp (generous pinch )

Block pepper – 1/2tsp

Fenugreek seeds – 1/2tsp (methi seeds)

Cinnamon stick – 1/2inch

Jeera – 1/2tsp

Curry leaves – 10 nos

Tamarind – lemon size

Seasoning:

Mustard seeds – 1tsp

Jeera – 1/4tsp

Curry leaves – Few

Method:

 

1. First cook the rice with thuvar dal,turmeric powder,salt with 3 cups of water, until 4 whistles.

2. Take another heavy bottom kadai,heat oil,season with mustard seeds and jeera.Add the assorted vegetables, saute for 5 minutes.

    

3. Add the ground paste and mix well.Let this mixture boil for 5 minutes.

    

4. Add the cooked rice and dal to this mixture. (mix the whole ).

    

5. Now stir in such a way that all the ingredients are mixed properly.Switch off the flame .

6. Add 2tsp ghee, curry leaves and chopped coriander leaves.Mix well.

                  

7. Serve hot Bisebelabath with papad,vadam .