1 cup carrots and french beans(cut into small pieces)
1 drumstick(cut into small pieces)
3 no.s green chillies (slit lengthwise)
4 no.s garlic(cut)
1/4 tsp turmeric powder
2 tsp salt (to taste)
1 no onion(chopped)
1 no tomato(chopped)
1/4 tsp asafoetida powder
1/4 cup grated coconut
1 cup tamarind pulp(extracted from lemon-size tamarind ball)
5 cups water
2 tsp refined oil
2 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp chopped curry leaves
1 tsp chopped coriander leaves
5 tsp dry roast the following spices for 2 mins and grind together -(whole red chillies- 7 no.s , coriander seeds-3 tsp,gram dhal-1 tsp,urad dhal(without skin) - 1/2 tsp,fenugreek seeds- 1/2 tsp, curry leaves- 4 leaves)
2 tsp coconut oil
Dry roast the spices first as mentioned in the ingredients.
Heat oil in a pressure pan. Put mustard seeds, cumin seeds, chopped onions, chopped tomatoes, chopped coriander and curry leaves, green chillies,garlic cloves, ground all spices-3tsp,and turmeric powder and saute well for 2 mins.
Add asafoetida powder,turmeric powder and toor dhal,tamarind pulp and water and allow it to boil for 5 mins.
Add the vegetable pieces, rice and salt and cover the pressure pan and cook upto 5 whistle.
Remove from the fire and keep aside for 10 mins.
Open the pressure pan , pour ghee and coconut oil on top and add grated coconut and chopped coriander leaves and mix well.
Serve this Sambar rice with mango thokku and papadam.