Ingredients
oil
Mixed vegetables 325 gm
(carrot , beans , yellow
soya beans, drumstickavarakkai, brinjalshalllot 10)
tomato - 5
asafetodia - 1 tsp
boiled toor dal - 125 gram , cook with turmeric powder.
raw rice - 325 gm - cooked.
Roast in oil and Grind
Gram dal -50 g
coriander seeds 25 gram
dry chili -25 gm
fenugreek - a pinch
Coconut 1/4 shell
Once the bengal gramme has been fried, add the 1/4 shell of shredded coconut and turn off the heat.
For seasoning :-
Ghee -50 gram
mustard
urad dhal
fenugreek - pinch
dry chilies - 25 gm
curry leaves.
onion - 1 nos
coriander leaves
curry leaves
Preparations
Use a mixer to grind everything from the "Roast and Grind" list, then pour the ground masala into a bowl.
Take a pan, fill it with oil, add the mixed vegetables, and fry for two minutes. Then, add water to the pan to cook the vegetables. Once the vegetables are about 3/4 cooked, add the tomato, masala, and asafoetida. Cook for 2 minutes, then add the cooked dhal and mix well.
In a skillet, heat the oil, mustard seeds, urad dhal, fenugreek, red chile, curry leaves, and onion until they are roasted, then add them to the sambar and combine thoroughly. Then, add the cooked rice and thoroughly mix it in, followed by the curry leaves and coriander leaves.