I love the suda suda sambar sadhams served on occasions, not much spicy made with freshly roasted podi / powder. Especially the one our family caterer makes his sambar sadham, seppakizhanghu roast and maangai oorugai. I shamelessly eat 3 to 4 rounds of just sambar rice.
For the sambar podi, roasted in a tsp oil and ground to smooth powder.
Red chillies - 8
Dry Coriander - 1 tbsp
Channa dal - 1 tbsp
Methi - 1/4 tsp
Cumin - 1 tsp
Coconut grated - 2 tbsp
Heat oil dry roast everything except coconut transfer to the mixer, now add coconut roast it and grind to together to smooth powder.
For the rice:
Short grain rice / raw rice - 3/4 cup
Thoor dal - 1/4 cup
Veggies - 2 cups (beans, carrots, averakkai, capsicum) as per choice
Turmeric powder as reqd
Hing as reqd
Salt - 1 tsp
In a pressure pan add all the ingredients, pour 5 cups water and pressure cook for 6 hisses.
For the sambar:
Shallots - 10 nos
Tomato - 1
Tamarind paste - 1.4 tsp / pulp
Mustard - 1 tsp
Oil / ghee - 2 tbsp
Heat oil / ghee in a kadai, splutter mustard seeds, curry leaves, saute onions with some salt covered for 3 mins in medium heat.
Add tomatoes, tamarind paste / pulp and cook till it softens, add the podi mix well, add the dal rice mixture and allow to cook in medium heat.
The rice and dal mixture will be loose so water not required if its dry add 1/2 cup hot water to the mixture and cook them.
Once the mixture thickens bit drizzle ghee roasted cahsews and sprinkle on top and serve hot.
Made senai kizhangu / yam roast, sorakkai / lauki pachadi and served with kaara boondhi as well.