Pressure ½ cup rice with 1 cup of water for 4 whistles. Spread this in a plate and cool this well.
Let this not be mushy.
In a pan add the black pepper and roast it.
When it starts popping up, switch off the flame and add the cumin seeds.
Let this roast for few seconds.
Add 3-4 curry leaves.
Once it is cool, pulse this into a coarse powder.
In the same pan add ghee and oil.
Add the mustard seeds, when it starts spluttering add the urad dal and cashew nuts.
When they turn golden brown, switch off the flame.
Add few chopped curry leaves, this is optional.
Add the coarsely ground pepper cumin powder to the rice.
The quantity was perfect. If you want you can powder little more and use it in rasam, later.
Now add this tempering | thallipu to the rice.
Add salt.
Mix everything well and evenly.
If you want to get the exact texture as how we get in the temple, slightly mash the rice using the back of the ladle.
Samba sadam is ready to serve.
You can pack this for lunch box. This pairs well with any raita, vadam , aviyal and kootu.