One of the tasty dishes.
Second helping is a compulsion or rather no one can resist it.
My favorite dish in my childhood and of course now too.
The combination of whole spices with dhal ,vegetables and rice is simply exotic.Generous addition of ghee ,enriches the taste .
Ingredients :
- Rice 11/4 cup
- Toor dhal ½ cup ( cooked )
- Peas a handful
- Potatoes 2 (cubed )
- Onions 2 (chopped )
- Tomatoes 2 ( chopped )
- Curry leaves a few
- Oil 1.5 tbsp
- Ghee as required
Fry and grind to paste :
- Oil 1 tsp
- Red chilly 6
- Small Onions 15
- Coconut 3 – 4 tbsp
- Urad dhal 1 tstp
- Channa dhal 1 tsp
- Cinnamon 2
- Cloves 2
- Cumin ½ tsp
- Curry leaves a few
- Poppy seeds ¾ tsp
- Coriander powder 1 tsp
- Asafoetida ¼ tsp
Method:
- Cook rice well with more water than usual ,so that we are able to mash up well.
- Make a paste of the ingredients and keep aside.
- In a pan heat oil add mustard and urad dhal ,allow it to splutters.
- Add onions let it get browns.
- Add tomatoes allow it to get mushy.
- Now add vegetables and toss it.
- Add the ground paste ,cooked toor dhal ,water salt and let it cook till raw smell leaves.
- Now take the cooked rice and mash well .
- To this add the sambar little by little and mix well .
- Do not forget to add ghee generously as you add the sambar.
- One needs to check if the proportion and sambar and rice is good to go only by tasting .
- Garnish with coriander leaves.
- Serve hot with appalam or vadagam.
Note :
- Vegetables of your choice can be added.
