First, wash and soak rice and dal

Add hot water and soak for 3 hours

Grind sambar podi, coconut with little water

Add oil to a cooker and heat. When oil is hot add onion and sautes till onion turns translucent

furthermore, add radishes and tomatoes; saute for 3 minutes

Mix well and spread

Add rice and dal as a top layer; avoid mixing

Furthermore add water, turmeric powder, and sesame oil and bring to boil

Cook for 7 whistles; simmer for 3 minutes and do natural pressure release

Mix well and mash with a ladle

Furthermore add hot water, tamarind paste, and required salt; cook for 7 minutes

Simmer and do tempering

Add ghee to tadka pan and heat

Furthermore add mustard seeds, fenugreek seeds, and cumin seeds; splutter

Furthermore add small onions and sauté till the raw smell goes off and the onion turns translucent

Add asafoetida; mix well

Transfer to the sambar rice

Add coriander and curry leaves; mix well and cook for 3 minutes; sambar sadam ready

Adjust water according to your preferred consistency