Kerala Sadhya Feast

1. Rice Preparation: Wash Basmati rice thoroughly under cold water until the water runs clear. Cook the washed Basmati rice with 1000g water in a pot or rice cooker until it is fluffy and fully cooked. Set aside.

2. Sambar Base Preparation: Wash Toor dal and cook it in a pressure cooker with 400g water until it is very soft and mushy. Soak 30g Tamarind in 100g warm water for 10 minutes, then squeeze to extract the pulp and discard the fibrous residue. Chop drumstick, carrot, potato, small onions, and tomato into medium-sized pieces.

3. Sambar Cooking: In a large pot, heat 20g Coconut oil over medium heat. Add 2g Mustard seeds and 2g Fenugreek seeds. Once the mustard seeds splutter, add 1g Asafoetida, 5g Curry leaves, and 10g of the Green chilies (slit lengthwise). Sauté for 30 seconds. Add the chopped drumstick, carrot, potato, small onions, and tomato. Sauté for 5-7 minutes until vegetables start to soften. Add 2g Turmeric powder, 5g Red chili powder, 10g Coriander powder, and 5g Cumin powder. Sauté for 2 minutes until fragrant. Pour in the cooked Toor dal and Tamarind pulp. Add 200g water and bring to a boil. Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld and vegetables to become tender.