To begin making South Indian One Pot Sambar Rice Recipe, heat a small saucepan with a teaspoon of ghee.

Once the ghee is hot, add chana dal, urad dal and Fenugreek seeds. Fry them on a low to medium heat until golden and aromatic.

Later stir in the coriander and Mustard seeds. Saute them for a minute or so until fragrant.

Lastly, stir in the red chillies and coconut pieces.

Saute well, transfer on to a plate and cool them to room temperature. 

Add enough water and grind into a thick paste. Set this aside until required.

Wash and soak the rice and dal in enough water for 20 minutes.

Drain the water and add it to a pressure pan/cooker along with chopped vegetables (carrots, potato, beans, bottle gourd etc), turmeric and about 4 cups of water.

Cook them for 4 whistles until soft but not mushy.Turn off, allow the pressure to release naturally

Heat a deep kadai with a tablespoon of oil and ghee.

Once hot add the Mustard seeds, Cumin seeds, curry leaves, asafoetida and dry red chillies. Saute them until mustard seeds and cumin seeds crackle

Scoop out a tablespoon of the tempering and reserve for later. Next stir in the sliced onions, slit green chilli into the pan. Fry until onions turn pinkish in color. 

Add the chopped tomatoes and saute for a minute or two or till the tomatoes are mushy.

Add in the tamarind extract and bring it to a boil. Stir in the salt, jaggery and ground masala paste.

Bring this to a gentle boil and mix in the boiled rice and vegetables.

Mix well and cook covered for a few minutes until all the flavors blend in well. Add in the tadka and mix well. 

Sprinkle with chopped coriander leaves and switch off heat.

Serve South Indian One Pot Sambar Rice Recipe along with Elai Vadam Recipe, Mango Pickle, and Carrot and Beans Poriyal Recipe for a complete South Indian meal.