Weight : 200g / 0.44 lbs

Ingredients : Coriander, Red Chillies, Copra, Fenugreek, Bengal Gram Dal, Cinnamon, Cloves, and Vegetable Cooking Oil

Cooking Method :

Cook 100 gms of Rice and 100 gms of Tur Dal separately
Boil about 100 gms of cut vegetables separately (Suitable vegetables: Ash Gourd, French Beans, Double Beans, Carrot, Capsicum, Green Peas, Cow Peas)
Take 300 ml of water in a separate vessel, transfer cooked vegetables, and cooked dal to the vessel. Add 3-4 Table Spoons of Adukale Bisibele Bhath powder and mix well on a low flame and allow it to boil
Now to this mixture, add salt, tamarind juice, jaggery to your taste and then add the cooked rice. Keep stirring on a low flame for 5 minutes
Prepare a tempering of 1 tsp of Mustard, Curry Leaves and a pinch of Asofoetida in 5-6 tsp of cooking oil and add it to the mixture
You can also add cashew nuts to the tempering and add it to the hot mixture

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