Local Region: Chennai, India
Ingredients
Raw rice -3/4 cup
Tur dal – 1/3 cup
Tamarind – a small lemon sized ball
Turmeric powder – a pinch
Ghee -2 tsp
Salt to taste
Pearl onions -10 (Cut it into 2 pieces if it is big)
Carrot – 2 medium size
Beans – 10
Potato – 1 medium size
Cooking Instructions
Keep all the vegetables ready. Heat oil, add mustard seeds, when mustard seeds splutter, add hing, fenugreek seeds, red chilli and curry leaves. Then add pearl onions and saute until it turns pink. Add the chopped vegetables and saute for a few seconds. Add 1/2 cup of water and cook the vegetables. When the vegetables are half cooked, add tamarind water, turmeric powder, salt needed and cook covered on medium heat until the raw smell of the tamarind goes (Alternatively, you can par boil or steam the vegetables and then add). Now add the ground masala and cooked tur dal. Add 1 1/4 cup of water and let it boil on low flame. Then add cooked rice and mix well. 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 or homemade potato chips or vadam. Note – As it cools down, it will become thick. So you can switch it off when it it semi solid. If you want to re-heat it, add a little hot water and heat it.