Ingredients :
- Thinai rice - 1 cup [ soaked for 20 minutes ]
- Thurdal - 1/2 cup [ boiled ]
- Sambhar onion - 10 or normal onion 2 [ chopped ]
- Tomato - 2 [ chopped ]
- Cut vegetables - 1/2 cup
- Green chilli - 2 [ slit ]
- Garlic flakes - 2
- Tamarind paste - 1/2 tsp
- Salt - as required
- Curry leaves, and coriander leaves - litte
- Dhaneya powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Red chilli powder - 2 tsp
- Asafoetida - 1/4 tsp
- Oil - 1 tbsp
- Ghee - 1 tbsp
For seasoning :
- Mustard seeds - 1tsp
- Dry red chilli - 2 [ broken ]
- Cumin seeds - 1/2 tsp
- Cashew nuts - 7 to 8
Method :
Take the pressure pan or small cooker. Add rice , boiled dahl, onion, tomatoes, cut vegetables garlic and other dry masalas. Mix well, then add water [1:5] mix well and close the lid and wait for 5 to 6 whistle come. After the pressure goes open the lid. Mean time take one small fry pan add oil and ghee, when it becomes hot add seasonings to that and add to the sambhar bath. Serve with fryed appalam or papad.