Saturday, 10 October 2009



Rice 2 cups

Toor dal 3/4 cup

Brinjal 1

Carrot 1

Drumstick 1

Snake gourd 1/2 piece

Potato 1

Cucumber 1/4 piece

Onion 1

Tomato 1

Green chilli 3

Hing 1/4 tsp

Turmeric powder 1/4 tsp

Tamarind juice 3 tbsp

Curry leaves 10 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

To make powder

Red chilli 5

Cinnamon 1 stick

Fenugreek seeds 1/4 tsp

Cumin seeds 1 tsp

Cloves 3

Coriander seeds 2 tbsp

Channa dal 1 tsbp

Urad dal 1 tbsp

Grated coconut 2 tbsp

For seasoning

Mustard seeds 1 tsp

Red chilli 3

Cumin seeds 1 tsp


1. Wash and cut all vegetables in cubes.

2. Dry roast the ingredients which are mentioned in 'to make powder' and grind them coarsely.

3. Heat a pan, add oil, mustard seeds, red chilli, cumin seeds, curry leaves, chopped green chillies and chopped onion. Fry well.

4. Add all vegetables, turmeric powder, hing, tomatoes, rice, salt, toor dal and water.

5. Mix well. Cover it and allow to cook.

6. After they cooked well, add the grinded powder and tamarind juice. Mix well.

7. Turn off the heat and garnish with coriander leaves.


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