Chettinad Urulai Roast with Sambar Rice

Ingredients

• 1 cup Sona Masuri Rice (Or any other short-grain rice.)
• 0.75 cup Toor Dal (Also known as split pigeon peas.)
• 2 cups Mixed Vegetables (Chopped. A mix of carrots, green beans, pumpkin, and drumsticks is traditional.)
• 0.5 cup Sambar Onions (Also known as pearl onions. If unavailable, use 1 chopped red onion.)
• 2 pcs Tomato (Medium-sized, finely chopped.)
• 1 inch Tamarind (Seedless, about the size of a small lime. Or use 1.5 tbsp tamarind paste.)
• 3 tbsp Sambar Powder (Use a good quality, store-bought or homemade powder.)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Hing (Asafoetida.)
• 1 tsp Jaggery (Optional, grated. Balances the tangy and spicy flavors.)
• 1.5 tsp Salt (Adjust to taste.)
• 7 cups Water (4 cups for cooking rice/dal, 2 for vegetables, and 1 for adjusting consistency.)
• 2 tbsp Ghee (For tempering. Adds authentic flavor.)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram.)
• 2 pcs Dry Red Chilli (Broken into halves.)
• 10 pcs Curry Leaves (Fresh leaves are best.)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Cook Rice and Dal

   • Rinse the rice and toor dal together under running water until the water runs clear. Soak them in water for at least 20-30 minutes.
   • Drain the soaked rice and dal and transfer them to a 3-liter or larger pressure cooker.
   • Add 4 cups of water, 1/4 tsp of turmeric powder, and a few drops of oil to prevent frothing.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the rice and dal are completely cooked and mushy.
   • Allow the pressure to release naturally. Open the cooker and use the back of a ladle or a potato masher to mash the mixture into a creamy, porridge-like consistency. Set aside.
2. 2

   Prepare Sambar Vegetables

   • While the rice and dal are cooking, soak the tamarind in 1/2 cup of warm water for 15-20 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids. Set the tamarind extract aside.
   • In a large, heavy-bottomed pot or kadai, add the mixed vegetables, sambar onions, and chopped tomatoes.
   • Add the sambar powder, the remaining 1/4 tsp of turmeric powder, and salt.
   • Pour in 2 cups of water. Stir well, bring to a boil, then cover and simmer for 10-12 minutes until the vegetables are tender but not mushy.