INGREDIENTS

Rice – 1 cup
Toor dal – ½ cup
Tamarind – small lemon size
Sambar powder – 4 tsps
Turmeric powder – ½ tsp
Asafoetida – ½ tsp
Curry leaves – few
Small onions(shallots) – 50 gms
Mixed vegetables – 150 gms (beans, brinjal, drumstick, carrot, potato, broad beans, raddish etc.)
Oil – 2 tbs
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Butter – 1 tbs
Salt to taste
Coriander leaves - little

METHOD

Cook rice and dal together in cooker with extra water, like 7 glass of water for 1½ cup rice and dal. The rice should be mushy.
Soak tamarind and 1 cup water
Peel onions and keep aside.
Cut the vegetables into little bigger size pieces
Heat cooker, add oil. When the oil is hot add mustard seeds and fenugreek seeds
When the mustard splutters, add the small onions and curry leaves and sauté for some time
Now add the vegetables, sambar powder, turmeric powder, asafoetida, salt and sauté for a min
Now add the tamarind water and the cooked rice and close the cooker lid.
Let the cooker cook for 3 whistles and then switch off the cooker.
When the pressure is down remove the lid and add 1 tbs butter, mix well.
Garnish with coriander leaves and serve.


SERVING TIPS

Any non spicy veg curry can be used has side dish.

Chips, applam or vadam is a good combination.