Grind the small onion, garlic cloves and fennel seeds into a fine paste.

Use little water to grind this.

Soak the red bean | thattapayaru for 4-5 hours or overnight.

Drain the water and keep it aside.

Wash the rice and keep it aside. I used raw rice, you can use ponni par boiled rice or seeraga samba rice. Basmati rice also can be used but if possible, use short grained rice for this.

In a pressure cooker add 1 tbsp of oil and add the mustard seeds and curry leaves.

Once the mustard splutters, add the finely chopped onions.

Cook till translucent. Now add the ground onion garlic paste to this.

Cook this until the raw smell goes off.

Now add the finely chopped tomatoes to this.

Cook for a minute and add the sambar powder, turmeric powder and salt.

Mix well and cook till the tomatoes are well cooked.

Now add the soaked thattapayaru |red bean. Drain the water and add.

Add the washed rice now.

Add 2 cups of water. Use water according to the variety of rice your use.

Mix well and cover the pressure cooker.

Pressure cook for 3 whistles.

Switch off the flame.

Once the flame releases naturally, open the cooker.

Gently mix from sides.

Garnish with chopped coriander leaves.

Thattapayaru sadam is ready