Ingredients:
Rice - 1 cup (wash and soak in warm water for 15 mins)
Toor Dal 1 1/2 cups
Potato - 2 peel and cut into big pieces (can also pressure cook, peeled and cut into pieces)
Small Onions (Sambar Onions) - 1/4 kg
Carrot - 2 medium size cut into big pieces
Beans - 12 nos cut into big pieces
Pumpkin - 1/4 kg cut into big pieces
Chow-Chow - 1 cut into big pieces
Peas - Fresh or Dried peas (soaked the previous night) - 1/2 cup
Salt - To taste
Water - 3 cups
Tamrind - 1 lemon sized or 3 tbsp of Tamrind paste
To Grind:
Coconut - 3/4th cup or copra - 1 medium sized
Coriander Seeds - 2 tbsp
Gram Dal - 2 tbsp
Thuvar Dal - 2 tbsp
Jeera (Cumin Seeds) - 1 tsp
Red Chillies - 12 to 16
Pepper corns - 6 nos
Clove - 1 no
Cinnamon - 1 inch piece
Asafodeita - 1 inch piece
Tomato - 1 big
Onion - 1 big
Curry Leaves - 1/4 cup
Coriander Leaves - 1/2 cup
To Season
Ghee - 1/4cups
Gingely Oil - 3 tbsp
Mustard - 1/2 tsp
Curry Leaves - 1/4 cup
Method
In a pan add 1 tbsp of Gingely oil and 1 tbsp of ghee and roast coriander seeds, gram dal, thuvar dal, red chillies, pepper, clove, cinnamon. When cold grind it along with tomato, onion, curry leaves, coriander leaves and coconut. (If copra is used, cut it into small pieces and fry that too). The paste should be very smooth and thick.
Pressure cook the thuvar dal for one whistle with 1 cup of water. In a pressure pan or a kadai, add oil and let the mustard splutter. Add the peeled sambar onions and fry it till it turns glassy. Add the curry leaves to it. Add the tamrind water slowly and add all the cut vegetables to it. When it starts boiling, add the salt and the ground paste to it and mix it well. Add the cooked dal too to it.
Drain the water from the rice and add it to the remaining and mix well. Add the remaining water and pressure cook the entire mixture for about 4 or even 5 whistle.
When cool, add ghee to it. Serve hot with papad or chips.
Rice - 1 cup (wash and soak in warm water for 15 mins)
Toor Dal 1 1/2 cups
Potato - 2 peel and cut into big pieces (can also pressure cook, peeled and cut into pieces)
Small Onions (Sambar Onions) - 1/4 kg
Carrot - 2 medium size cut into big pieces
Beans - 12 nos cut into big pieces
Pumpkin - 1/4 kg cut into big pieces
Chow-Chow - 1 cut into big pieces
Peas - Fresh or Dried peas (soaked the previous night) - 1/2 cup
Salt - To taste
Water - 3 cups
Tamrind - 1 lemon sized or 3 tbsp of Tamrind paste
To Grind:
Coconut - 3/4th cup or copra - 1 medium sized
Coriander Seeds - 2 tbsp
Gram Dal - 2 tbsp
Thuvar Dal - 2 tbsp
Jeera (Cumin Seeds) - 1 tsp
Red Chillies - 12 to 16
Pepper corns - 6 nos
Clove - 1 no
Cinnamon - 1 inch piece
Asafodeita - 1 inch piece
Tomato - 1 big
Onion - 1 big
Curry Leaves - 1/4 cup
Coriander Leaves - 1/2 cup
To Season
Ghee - 1/4cups
Gingely Oil - 3 tbsp
Mustard - 1/2 tsp
Curry Leaves - 1/4 cup
Method
In a pan add 1 tbsp of Gingely oil and 1 tbsp of ghee and roast coriander seeds, gram dal, thuvar dal, red chillies, pepper, clove, cinnamon. When cold grind it along with tomato, onion, curry leaves, coriander leaves and coconut. (If copra is used, cut it into small pieces and fry that too). The paste should be very smooth and thick.
Pressure cook the thuvar dal for one whistle with 1 cup of water. In a pressure pan or a kadai, add oil and let the mustard splutter. Add the peeled sambar onions and fry it till it turns glassy. Add the curry leaves to it. Add the tamrind water slowly and add all the cut vegetables to it. When it starts boiling, add the salt and the ground paste to it and mix it well. Add the cooked dal too to it.
Drain the water from the rice and add it to the remaining and mix well. Add the remaining water and pressure cook the entire mixture for about 4 or even 5 whistle.
When cool, add ghee to it. Serve hot with papad or chips.
Comments