Ingredients:
Rice 200gms
Tur dhal 100gms
sambar powder 2tsp
salt
turmeric
Tamarind size of lemon
Equal quantity of various vegetables
White pumpkin
drum stick
beans
papdi (kothavarangai)
carrot
brinjal (optional)
Jack fruit seed (optional)
Seasoning:
Rai
Jeera
curry leaves
heeng
Dry masala:
Red chillies 2 or 3
fenugreek 1 tsp
dhania seeds 2 tbsps
jeera 1tsp
tur dhal 1tbsp
Procedure:
Dry roast the ingredients for dry masala and dry grind them and keep aside.
Cut into 2 to 3 inch long pieces, all the vegetables.
Cook them on a large pan separately.
Pressure cook the dhal and rice together.
Once the vegetables are cooked add tamarind extract and the regular sambar powder, turmeric and salt to it. Let it boil. Once the raw smell goes, add the cooked rice and dhal to this sambar and stir to make a homogeneous mixture. Let the pan you take be large enough to contain the entire rice mixture.
After it blends well, add the dry masala and blend again.
Finally season it with afore said ingredients in a mixture of 1 tbsp ghee and 1 tbsp oil.
Another procedure:
Cook the rice and dhal separately.
After the vegetables are cooked, can make a sambar out of the dhal with the vegetable, tamarind and sambar powder and salt and then add the rice to the sambar and blend to have the besibela bath. Then you can make the seasoning and add the dry roasted masala.
This is also a good procedure. Here you can have a stock of sambar in store if the rice gets thickened over time. You can add this sambar and loosen the rice when you serve.
Rice 200gms
Tur dhal 100gms
sambar powder 2tsp
salt
turmeric
Tamarind size of lemon
Equal quantity of various vegetables
White pumpkin
drum stick
beans
papdi (kothavarangai)
carrot
brinjal (optional)
Jack fruit seed (optional)
Seasoning:
Rai
Jeera
curry leaves
heeng
Dry masala:
Red chillies 2 or 3
fenugreek 1 tsp
dhania seeds 2 tbsps
jeera 1tsp
tur dhal 1tbsp
Procedure:
Dry roast the ingredients for dry masala and dry grind them and keep aside.
Cut into 2 to 3 inch long pieces, all the vegetables.
Cook them on a large pan separately.
Pressure cook the dhal and rice together.
Once the vegetables are cooked add tamarind extract and the regular sambar powder, turmeric and salt to it. Let it boil. Once the raw smell goes, add the cooked rice and dhal to this sambar and stir to make a homogeneous mixture. Let the pan you take be large enough to contain the entire rice mixture.
After it blends well, add the dry masala and blend again.
Finally season it with afore said ingredients in a mixture of 1 tbsp ghee and 1 tbsp oil.
Another procedure:
Cook the rice and dhal separately.
After the vegetables are cooked, can make a sambar out of the dhal with the vegetable, tamarind and sambar powder and salt and then add the rice to the sambar and blend to have the besibela bath. Then you can make the seasoning and add the dry roasted masala.
This is also a good procedure. Here you can have a stock of sambar in store if the rice gets thickened over time. You can add this sambar and loosen the rice when you serve.
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