Rice - 1 cup
Toor dal - 1/2 cup
Mixed country vegetables chopped - 1 cup( like brinjal, drumstick, broad beans etc)
Dried beans - 1 cup( like mochai kottai, konda kadalai, pattani etc)
Small Onion chopped - 10 nos
Country tomato chopped - 1 no
Curry leaves - few
Coriander leaves chopped - 1/4 bunch
Sambar powder - 2 tsp
Red chilli powder - 1 and 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/4 cup ( grind to smooth paste) ( optional)
Mustard seeds - 1 tsp
Asafetida - few pinch
Oil - 4 tbsp
1. Soak the dried beans overnight, boil in water adding pinch of cooking soda for 7 minutes or until beans are tender, drain cooked beans and set aside.
2. Wash dal and rice together, pressure cook for 12 mins with 3 cups water until rice and dal are cooked. Once dal and rice is cooked mash it with a ladle.
3. Heat oil in a kadai, add mustard seeds and asafetida, when mustard splutters add chopped onion and curry leaves, sauté until onions are soft.
4. Add the chopped vegetables to the kadai and sauté for a minute.
5. Now add the chopped tomato to the kadai and cook until soft.
6. Now add the tamarind extract, 1/2 cup water, red chilli powder, sambar powder, turmeric powder and required salt to kadai, bring to boil and simmer on low heat for 5 mins until vegetables are cooked.
7. When the vegetables are cooked and some gravy remains in kadai, add the ground coconut paste and mashed dal & rice mixture to the kadai and stir well until everything is combined well.
8. Garnish with coriander leaves and serve hot with Applam.