Step 1

Soak a small ball of tamarind pulp for about 20 minutes (or time required for the tamarind to become very soft). Extract the juice and set aside till required.

Step 2

Peel the small onions. Slice all the vegetables into small even-sized pieces for uniform cooking. If potato or carrot are used, please factor-in sufficient time for their cooking, as this recipe is timed based on cauliflower, capsicum and such other quick-cooking vegetables. You will need about 2 cups of all the sliced vegetables (except for onions.)Roast the peanuts in a dry, hot pan, or fry cashew nuts in ghee, depending on which garnish you are planning to use.

Step 3

Wash, drain and soak rice and dal together for 20 minutes, in water sufficient to cover the surface.Drain, add turmeric powder and water. Pressure cook for 3 whistles (or the time required for the rice and dal to be cooked soft). Let the steam be released from the cooker naturally, and when cool, open it and mash the rice and dal.

Step 4

Heat oil and roast all the ingredients listed under the heading 'Coconut Spice' in the ingredients list. Stir well after each item has been added and follow the order of the listing. Finally add poppy seeds to the other ingredients, roast for a few seconds and add desiccated coconut. Stir well and remove from the heat and transfer the mix to a heat-proof bowl. As noted in the write up above, if using fresh coconut, roast it dry (without oil) until most of the moisture has evaporated and the coconut just begins to turn brown.

Step 5

Similarly, heat oil and roast the spices listed under Spice paste. Stir as each item is added. Transfer to the heat-proof bowl in which the spices from the earlier step have been placed. Allow the mixture to cool.Grind the roasted spices to a fine powder. Add 1 -2 tablespoons of water to the spice powder and grind to a paste.

Step 6

Heat Oil. Add onions, saute for 2 minutes. Add sliced vegetables and turmeric powder. Stir. If you are not including vegetables, add just the turmeric. Add the spice paste. Keeping the heat on low, saute for 5 minutes, stirring frequently. Add the bay leaf.Add ½ cup water, bring to a boil and then reduce the flame. Simmer for 10-15 minutes or till the vegetables are tender.Add tamarind extract and jaggery, stir. Jaggery helps balance the flavours.Add salt, stir.Bring to a boil and then reduce the flame. Simmer for 5 minutes.Add cooked rice and dal (remember to mash it well). The mixture should be thick but fluid. If it is not fluid, add up to 1/2 cup of hot water.Check adequacy of salt and add a little more if required.Mix thoroughly and cook for 5 minutes till all ingredients are nicely mixed. Remove from the heat.Temper with mustard seeds and curry leaves in ghee. Garnish with roasted peanuts/ fried cashew nuts and minced coriander leaves. Besan/ chickpea flour boondi may be fried and added as garnish.