Ingredients
Raw rice -3/4 cup
thuvar dhal - 1/3 cup
Tamarind - a small lemon sized ball
Turmeric powder - a pinch
Ghee -2 tsp
Vegetables
small onions -10 (Cut it into 2 pieces if it is big)
Carrot-1
Beans-7
Potato-1
radish-1
brinjal-5
ash guord-6or7pieces cut into square shape
bitter gourd-half piece
For the Masala
Channa dhal-1 tbsp
Coriander seeds-1 tbsp
Red chilli-5
Whole black pepper-5
Grated coconut-1/4 cup
Fry everything in a tsp of oil till dhal turns golden brown, adding coconut in the end. Grind it to a smooth paste. Keep it aside. Now your masala is ready.
For sauting
Asafoetida-a generous pinch
Mustard-1 tsp
Fenugreek seeds-1/2 tsp
Red chilli-1
Curry leaves-few
Method
Cook rice and thuvar dhal together with water and keep it aside.(boil the rice and thuvar dhal litttle mushy)
Soak thuvar dhal in hot water (just enough water to soak the dal) for 15-20 minutes. Pressure cook dal with a pinch of turmeric powder. so that the dhal will boil with rice easily .
Soak tamarind in warm water and extract its juice (around 1 & 3/4 cup) and discard the pulp.
Peel onions and chop all the vegetables
Keep the vegetables ready.
Heat oil, and add asafoetida, mustard seeds, after mustard seeds splutter, add the other ingredients mentioned under seasoning. Then add small onions and saute till it turns pink.
After that, add the chopped vegetables. Saute for a few seconds. Add tamarind water, turmeric powder and salt needed. Close it and let it boil well till the raw smell of the tamarind goes.
Now add the grounded masala and cooked thuvarur dhal and rice
Add 1 1/4 cup of water and let it boil. Simmer and cook for a few seconds so that it gets mixed well with the masala. Check for salt.
Add ghee and mix well. Garnish with coriander leaves and serve piping hot with onion raita.
