Ingredients:

Beans, Carrot, Plantain, potato, drumstick, madras onion(small onion), Feild beans(mocha kottai) – 2 cups

Basmati rice – 1 1/2 cup

Toor dhal – 1/2 cup

Tamarind extract – 1/2 cup

Salt – to taste

Water – as required

Curry leaves and cashew  – to garnish

Turmeric Powder – a pinch

Mustard – 1 tsp

Oil – 1 tsp

Ghee – 2 tsp

For Masala Powdering:

Channa dhal – 3 tsp

Fenugreek – 1 tsp

Corriander seed – 2 tsp

Red chilli – 5-6

Grated coconut – 3 tsp

Asafoetida -a pinch

Oil – 1 tsp for frying

For Spicy powder:

Cardamoms – 4

Cloves – 3

Poppy seeds – 1 tsp

Cinnamon – small piece

Oil – 1 tsp for frying

Method:

1. Cook all the vegetables and keep them separately.

2. Cook rice along with toor dhal and keep separately.

3. Fry the ingredients for masala powder and keep them grinded by adding little water.

4. Prepare spicy powder with the ingredients for masala after frying them.

5. Take a pan, add little oil and ghee, add mustard and add the tamarind extract.

6. Add the masala powder, spicy powder, salt, asafoetida, turmeric and allow it to boil.

7. Now add all the cooked vegetables and the rice and dhal and allow it to set for sometime.

8. Now garnish with curry leaves and roasted cashews.