May 21, 2018
Pre prep : In a pressure cooker, combine rice, dal, salt and turmeric.
Add enough water and pressure cook for 4 whistles or till semi mashed.
In a pan, heat oil and roast cloves, cinnamon, cumin seeds, pepper and poppy seeds.
Add coconut to it and roast for few seconds.
Transfer to a jar. In same pan, dry roast the dals along with coriander seeds and chillies.
Add to jar and blend to a coarse powder.
In another pan, combine tamarind water, vegetables and salt.
Bring to a boil and simmer on medium flame till vegetables are par boiled.
Add prepared powder and simmer on low flame for 5 minutes.
Add cooked rice dal mixture, mix well and adjust for salt.
Add more water to create a loose mixture and allow to simmer on low flame for 10 minutes.
Add jaggery while doing this.
Meanwhile, prepare tempering using oil, mustard, curry leaves, hing, chilli, onions and tomato.
Add to simmering rice and simmer for 5 more minutes.
Serve hot with fresh curds, appalam. You may garnish this with boondi.