Madras Sambar Rice & Masal Urulai Combo Kit

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash coriander, green chilly and curry leaves. Slit green chilly Chop coriander roughly.

1. Wash rice & dal, soak it in water (for every 1 cup of rice & dal mixture add 4 cups of water), Leave it undisturbed for 15 minutes.
2. After 15 mins of leaving the soaked rice & dal mixture undisturbed, Heat oil in a pressure cooker (3 litre cooker) between medium to high heat (flame) for 1 minute.
3. Add spices, curry leaves & red chilli and leave the cooker undisturbed for 30 secs.
4. Add the vegetables & green chilli and sauté for 2 minutes.
5. Add the paste and sauté for 2 minutes. (Sprinkle some water if paste sticks to the bottom).
6. Add the soaked rice & dal along with water to the mixture.
7. Mix it, check the taste and then add salt accordingly.
8. Close the lid and put the weight (whistle).
9. Keep in medium to high heat (flame) and allow to cook for 3 to 5 whistles.
10. Turn off the stove and leave it until the pressure releases automatically.
11. Open the lid and mix gently before serving.

Note: : Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash curry leaves.

1. Add potatoes to pressure cooker (2 litres or above) and add 1.5 to 2 cups (350 to 450ml) of water.
2. Close the lid, put the whistle and pressure cook for 3 whistles on high heat.
3. Turn off the stove. Let the pressure release automatically.
4. Open the lid and drain the water completely.
5. Heat oil in a tawa on medium heat for 1 minute
6. Add spices and curry leaves. Leave it undisturbed for 30 seconds.
7. Add paste and sauté for 2 minutes.
8. Add potatoes to the tawa and mix thoroughly.
9. Add 2 table spoon (30ml) of water. Mix and allow to cook in low heat for 5 minutes.
10. Make sure that all potatoes are coated with the masala.