Ingredients For 4 For 100
Rice 500gm 11kg
Split red gram 115gm 2.8kg
Split bengal gram 55gm 1.35kg
Tamarind 55gm 1.35kg
Coriander seeds 15gm 340gm
Asafoetida a pinch 15gm
Split black gram 15gm 340gm
Mustard seeds a little 10gm
Oil 15ml 250ml
Red chillies 5gm 115gm
Turmeric a pinch 15gm
Coriander leaves 1/4bunch. 6bunches
Curry leaves a sprig. 1bunch
French beans 55gm 1.35kg
Field beans 55gm 1.35kg
Brinjal 55gm 1.35kg
Ash gourd 55gm 1.35kg
Cucumber 55gm 1.35kg
Green chillies 5gm 115gm
Potatoes 55gm 1.35kg
Peas 55gm 1.35kg
Raw bananas 55gm 1.35kg
Drumsticks 115gm 2.8kg
Ginger 15gm 340gm
Spring onions 55gm 1.35kg
Coconut 55gm 1.35kg
Salt to taste 100-120gm
Method
- Parboil the rice and set aside .
- Boil the bengal gram and red gram together . When almost cooked remove from fire .
- Clean and cut all the vegetables to the desired size . Boil them with a little salt .
- Squeeze the juice of the tamarind . Add salt to taste . Add this to the vegetables .
- Heat oil and fry chopped onions . Add this to the vegetables with chopped ginger and slit green chillies .
- Fry together in the same oil , the coriander seeds , black gram , red chillies , asafoetida and turmeric .
- Powder and add to the dal .
- Fry mustard seeds and add to the dal .
- When all the vegetables have been cooked in tamarind juice for 5 to 10 minutes , put in the dal mixture and the rice .
- Add grated coconut . Mix without mashing the vegetables . Cook for 10 minutes .
- Serve garnished with coriander leaves and curry leaves .
