Uncooked rice - 1 heaped cup
Split Red gram - 1 level cup
Turmeric Powder - 1/2 tea spoon
Onion - 1 large
Potato - 1 medium
Carrot - 1 medium
French Beans - 7-8
Thick tamarind pulp - 3 tbsps
Green chillies - 2 slit
Curry leaves - 10-12 with stems
Ghee - 4-6 tbsps
Oil - 2 -3 tbsps
Salt to taste
The 1st powder
Bengal gram - 1/2 cup
Split black gram (husked) - 1/4 cup
Corainder Seeds - 1/4 cup
Red chillies - 6-7, nicked at tail with stalks retained
Cinnamon - 3 sticks, each 11/2 inch long
Cloves - 4
The 2nd powder
Dry coconut - 1/2 cup, grated
Corainder leaves - 1/4 cup
The tempering
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Asafoetida powder - 1/2 cup
1 Pressure cook the rice in 3 cups of water until soft, but not pasty. Keep aside
2 Pressure cook the gram in 3 cups of water along with turmeric powder to a very soft consistency. Churn well and set aside.
3 Chop the vegetables into medium sized bits
4 For the 1st powder, dry roast the grams and corainder seeds each seperately on the low flame until deep brown. Heat 2 tsps oil and roast the chillies until crisp and bright red. Do not roast the cinnamon and cloves. Grind all the ingredients into a fine powder and set aside.
5 For the second powder, wash the corainder leaves and pat dry. Roast the dry coconut without oil until golden brown. Grind along with corainder leaves coarsely, without adding any water. Set aside.
6 In a large wok, heat the remaining oil for tempering. Pop the mustard and then add the fenugreek. Lower the flame and with the browning of the fenugreek, add the asafoetida and chopped vegetables.
7. Cover and cook until the vegetables are done. Add 1/2 cup water if required.
8 Make a smooth past of the tamarind pulp, the 1st powder and the cooked gram in 1 cup water. Add this to the vegetables and cook for 2-3 mintues. Keep stirring to avoid lumps.
9 Add the cooked rice, green chillies curry leaves and salt and continue to stir for another 5 minutes.
10 Just before switching off the flame, stir in the second powder and ghee.
Serve hot with Aratidhoota Perugu Pachchadi and some Vediyalu from the crispies section.
Add 1-s tsps sugar in step 8 and enjoy the difference.
Had made some Raitha - by mixing Onion, Tomato, Corainder leaves and Salt with Curds.
