Sambar Rice

Sambar Rice

Serves: 2

You will need

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin) seeds
1/2 teaspoon urad dal
1 green chilli, slit lengthwise
6 curry leaves
1 tomato, finely chopped (pick well ripe)
3 teaspoon sambar powder (homemade / 777 brand Madras sambar powder / MTR / Everest / Melam / Eastern)
1/4 teaspoon hing (asafoetida)
2 cups (400 g) cooked and cooled rice
1/2 teaspoon salt (or to taste)

Method

Dilute sambar powder and hing in 2 tablespoon water and keep aside. Make a smooth solution.

In a wide pan, heat oil. Add mustard seeds. When they crackle, add jeera and urad dal. Stir for 1 minute.

Add slit green chilli and curry leaves. Saute for 2 minutes.

Add finely chopped tomato and mix well. Stir continuously for 2 minutes.

Add diluted sambar powder mix and stir well. Cover with a lid and cook on a low heat for 5 - 8 minutes or until the tomato - sambar mix / gravy thickens.

Add cooked and cooled rice and salt to taste. Mix all the ingredients well. Cover with a lid and cook again for 8 minutes or until the tomato - sambar mix well mixed with rice and fragrant.

Serve hot with Pickle / Pringles / Potato chips / Curd ...