INGREDIENTS
For the masala
20 red chillies, whole, 2 tbsp coriander seeds, ½ tsp fennel seeds, ½ tsp pepper corns, 1 tsp cumin seeds, 1 tsp fenugreek seeds, 8 green cardamom pods, 6 cloves, 1 cinnamon, 2 coconuts, desiccated, 2 tsp poppy seeds, 1 tsp turmeric powder
For the rice
300 g raw rice, 150 g toovar dal, 200 g Madras onions, chopped, 2 carrots, diced into cubes, 10 French beans, 2 brinjals, diced into cubes, 5 tomatoes, chopped, 15 g tamarind paste, 2 sprigs curry leaves, 1 tsp mustard seeds, 1 tsp red chilli powder, 1 tsp turmeric powder, 60 g ghee , salt to taste
METHOD
• To prepare the masala, roast the ingredients together and grind to a fine powder. Keep the masala aside.
• Boil the rice and dal together.
• When the rice softens, add the onions, cubed vegetables and tomatoes and cook on low heat.
• When the rice and dal are fully done, add the tamarind extract.
• Stir well and then add the ground masala powder.
• For the tempering, heat ghee in a kadai; add the curry leaves, mustard seeds, red chilli powder, asafoetida, and then pour it into the rice mixture.
• Remove and serve hot.
