Ingredients:
Rice – 1 cup
Bengal Gram – 1/4 cup
Toor Dal – 1/4 cup
Drumstick Leaves (Murungai Keerai )- 1 cup
Amaranth Greens (Arai Keerai) – 1/2 cup
Salt as per taste
Tamarind Extract – 3 cups
Turmeric Powder – 2 tsp
Red Chilli Powder – 4 tsp
Onion – 2 cup
Jeera – 2 tsp
Coconut – 1/2 cup
Carrot – 1 cup
Beans – 1/2 cup
Avarakai (Broad Beans) – 1
Cluster Beans – 1 cup
Drumstick – 1 cup
Green Chilli – 4
Brinjal – 1 cup
Ginger Garlic Paste – 2 tblsp
To Grind:
Coconut – 1/ cup
Jeera – 3 tsp
Green Chillies – 4
To Garnish:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Curry Leaves – 1 tsp
Bengal Gram – 1 tsp
Method:
1. Wash rice and dal.
2. Soak in water for 10 minutes.
3. Heat 2 tblsp in pressure cooker.
4. Fry the rice and dal for 2 minutes.
5. Then add the drumstick leaves, amaranth leaves, broad beans, brinjal, drumstick.
6. Pour 3 to 4 cups of water.
7. Add turmeric powder and red chilli powder.
8. Pressure cook for 5 to 6 whistles.
9. In another pan, heat 2 tblsp oil.
10. Add mustard seeds, onions, ginger garlic paste and fry.
11. Add green chillies.
12. Mix well.
13. Pour the tamarind extract and add salt.
14. Add the ground coconut mixture and boil for 10 to 15 minutes.
15. Transfer the rice-vegetable mixture to a bowl.
16. Add the gravy and stir.
17. The rice will become too hard, so mix the gravy and rice just before serving so that it is still soft and tender.
18. To garnish, heat oil and fry the garnishing ingredients for 30 seconds.
19. Pour over the rice and mix.
20. Serve hot.
