Description
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Served mostly in wedding ceremonies. | Ingredients-1 | |
|---|---|
| 1 cup | Rice |
| 1 cup | Tur dal |
| 3 cup | Water |
| Ingredients-2 | |
|---|---|
| 50 g | Beans |
| 50 g | Carrot |
| 1 no | Potato |
| 1 cup | Cauliflower |
| 100 g | G.peas |
| Ingredients-3 | |
|---|---|
| 2 tsp | Bengal gram |
| 2 tsp | Coriander leaves (for garnishing) |
| 2 nos | Cloves |
| 1 inch | Cinnamon |
| 7 nos | R.chillies |
| 1 tsp | Asafoetida |
| 1 tsp | Fenugreek seeds |
| 2 T | Coconut grated |
| Ingredients-4 | |
|---|---|
| 1 cup | Cooking oil |
| 1 tsp | Mustard seeds |
| Ingredients-5 | |
|---|---|
| 1 cup | Baby onions |
| 1 tsp | Chilli powder |
| 1 Lemon Sz | Tamarind |
| 1 no | Tomato (chopped) |
| Ingredients-6 | |
|---|---|
| 8 T | Fresh ghee |
Instructions
- Soak lime size tamarind in 1 cup water and strain the content.
- Soak rice and turdal in water for 1 hr before cooking.
- Fry group 3 ing. in 1tbsp oil and dry grind.
- Cut group 2 vegetables into small pieces and keep aside.
- Cook rice and dal adding vegetables in 31/2 cup water.
- In a seperate pan temper mustara seeds in 1/2 cup oil,when it splutters add the onions and fry till it turns golden brown.
- Now add the strained tamarind pulp,chilli powder ,1 diced tomato and bring to boil.
- After 5 minutes mix the boiled content,grounded ingredients,salt to the rice and stir well for 3 min in low flame.
- later garnish with coriander leaves and 8 tbsps of ghee.
- Serve along with appalam,vathal or potato fry.
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Notes
- Rice should be well cooked.
- If adding drumstick cook seperately and remove the pulp before adding to the rice.
Source
My mother
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