Ingredients:
Rice 1 1/4 tumbler, Tur dhal ..little less than 3/4 tumbler, tamarind.. a small lemon size, beans..7 nos., carrot...2 nos., potato .. 1 no. (All these 3 vegetables cut into small pieces/cubes) , small onion..8 nos, khuskhus..1 tablespoonful, coconut scrap..1/2 coconut' scrap or 4 tablespoons scrap, red chilly..9 nos., methi seeds..1/4tspn,asafoetida. 1 katti (this s preferable to powder) , urad dhal(ulutham paruppu)..1 tspn, bengalgram dhal (kadala paruppu) ..1 tspn, coriander seeds (dhania).. 6 tspn, cinnamon (pattai)..2 nos, cloves..3 nos, cardamom..1 no., refined oil ..3 tablespoonful, ghee..3 tspn., curry leaves, turmeric pdr..1 tspn, required salt., water .. 5 tumblers inclusive of tamarind juice. (( 1 rice : 4 water (including tamarind water) is the normal measurement.))
PREPARATION:
1. Soak tamarind (small lemon size) in hot water and make puree and keep.
2. Cook the measured tur dhal with littlecturmeric pdr and keep.
3. In a kadai dry roast khuskhus (it ll splutter and turn red with nice aroma) and keep it separate.
4. Roast coconut scrap to nice red colour in med flame and keep it separate. (Kopparai can be used instead of fresh coconut which ll add nice flavour to the bath).
5. In a tspn of oil roast methi seeds 1/4tspn, urad dhal 1 tspn , bengalgram dhal 1 tspn, asafoetida 1 katti, coriander seeds and red chillies and keep aside.
6. First powder khuskhus in the small jar and on top of it add roasted coconut scrap and powder it. Take 2 spoons of this powder and keep it separate. (Save this to add at the end).
Then add the reat of the roasted ingredients to this and makeca fine paste by adding tamarind juice.
7. Pour 3 tbspnful oil in a kadai and splutter cinnamon cloves and cardamom and add small onions and saute. Then add all the cut vegetables and fry for 2 mins andvkeep aside.
8. Wash rice well and keep.
9. In a cooker pour 5 tumblers of water and when it is boiling add the washed rice and stir. To this add the ground paste, cooked dhal, turmeric powder, remaining tamarind juice, onion and veg from tge kadai, curry leaves and required salt and mix well. Close the cooker. When the steam comes SIM THE STOVE, OPEN AND STIR WELL ONE MORE TIME AND CLOSE. KEEP THE FLAME HIGH FOR THE STEAM TO DEVELOP AGAIN. WHEN STEAM COMES PUT WEIGHT VALVE AND SIMMER THE STOVE (Important) and switch off after 8 minutes.
Open the cooker after 15 minutes. You will see liquid on top. Dont panic. Mix nicely . Keep in medium flame on the stove and stir well mashing well while stirring for 3 minutes and remove from flame.Add the khuskhus and coconut powder 2 spns. Add ghee and mix well and transfer it to hot pack.
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