Wash the mint leaves and chop them finely. Keep a few leaves separately for garnishing the rice.
Peel the shallots and slice them.
Chop the tomatoes in medium sized pieces and keep aside.
Wash the rice, drain the water and keep aside separately.
Heat oil in a pan and add mustard seeds.
When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
Add the chopped shallots and lightly fry for a few seconds so the shallots starts to turn brown.
Add the chopped tomatoes to the pan and saute for about 5 minutes or until the tomatoes are lightly cooked.
Add the rice to the pan and saute for about a minute.
Add the salt and stir well.
Add the chopped mint leaves (apart from mint leaves kept for garnishinto the rice, mix everything well and saute for another 1 more minute.
Add the sambar powder, turmeric powder and red chili powder to thepan and mix all contents gently. Lightly stir fry the contents for another 1 more minutes.
Add the water, mix everything well and bring the water to a boil.
Once the water starts boiling, close the pan with the lid and cook in low heat for 10 to 12 minutes.
After 12 minutes, remove the lid and see if the rice is cooked and if the water is all absorbed.
If there is very little water remaining, keep the pan opened and cook in medium heat for another 1 to 2 minutes or until the water is all evaporated. Just make sure you keep watching at this point to avoid the rice burning at the bottom of the pan.
Switch off the stove and keep the pan away from heat.
Garnish the sambar rice fresh mint leaves and this easy one pot sambar rice is ready to be served. Enjoy the sambar rice with fresh yogurt, raitha, any chutneys or any vegetarian curry of your choice!