For masala -
6 red chillies1 tsp cumin seeds (avalu)
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds (dhaniya)
4 cloves (lavangam)
2 pieces cinammon (dalchina chekka)
2 tsp urad dal (vudhi pappu)
1 tsp channa dal (bengal gram / senagapappu)
1/2 tsp peppercorns (miriyalu)
1/2 cup coconut gratings (kobbera)
Oil/ghee (clarified butter) for roasting
Fry all the ingredients one by one in oil, cool and grind well into course powder and store in an container
For Rice -
1/2 cup toor dal (kandhi pappu)
1 cup raw rice
5 tb spns bisi bhella bath masala
1/2 cup thick tamarind juice
2 cups chopped vegetables (carrots, green beans, potatoes, peas, alu, gobi, etc)
4 green chillies, chopped
3 tbsp ghee(clarified butter)
1/2 tsp mustard seeds (avalu)
2 tsp cashewnuts, chopped
1 tb spn curry leaves
1 tsp urad dal (vudhi pappu)
Salt to taste
PREPARATION:
- Wash the rice and toor dal together
- Cook under pressure with the chopped vegetables till completely done
- Open the cooker lid after cooling
- Add the tamarind juice to the above boiled rice/dal/vegetables and mix well
- Add 5 spoons of prepared masala powder and mix
- Set aside for few minutes
- Heat the ghee and add the mustard, green chillies, curry leaves, cashewnuts, urad dal
- When the seasoning is ready,add it to the rice mixture and add salt to taste
- Simmer foe few minutes and dish out
- Garnish with coriander
- Serves good with onion raitha
- Additional boondhi kara also tastes good with it
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