Rice - 1cup Toor dal - 1/2 cup Tamarind - small lemon size Onions - 1 small Green chillies - 4 carrot pieces - 1/4 cup Beans - 1/4 cup Green peas - 1/4 cup Capsicum - 1/4 cup Tomato pieces - 1/4 cup Radish - 1/4 cup Drumsticks - 2 Ladies finger - 1/4 cup Cauliflower pieces - 1/8 cup Hing - 1 pinch Salt - to taste Turmeric powder - 1 pinch Oil - 3 tsp For seasoning :- Curry leaves - few Mustard - 1/2 tsp For powder :- Broken cashew nuts - 2 tsp Cardamom - 2 Cinnamon - 1 inch piece Cloves - 3 Coriander seeds - 1 tsp Chana dal - 1tsp Cumin seeds - 1 tsp Dry red chilies - 4 Mustard - 1/4 tsp Urad dal - 1 tsp
Method:
Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside. Soak tamarind in a little water and extract juice. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly. Heat a little ghee and fry cashew nuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Garnish with chopped coriander leaves and add some ghee just before serving.
