Kootanchoru recipe

INGREDIENTS:

1. Rice or Basmati rice - 1 cup
2. Pigeon pea - 1/4 cup
3. Brinjal or egg plant - 1
4. Plantain - 1/2
5. Drumstick - 1/2
6. Cluster bean - 5
7. Elephant Yam - 100 grams
8. Cucumber - 100 grams
9. Carrot - 1
10. Green chili - 2
11. Drumstick leaves - 1 handful
12. -- Grind to paste --
    1. Dry chili - 7
    2. Turmeric powder - 1 teaspoon (tsp.)
    3. Black pepper - 1/4 teaspoon (tsp.)
    4. Shallot (sambar onion) - 7
13. -- Grid to paste --
    1. Shredded coconut - from 1/2 coconut
    2. Cumin seed - 1 teaspoon (tsp.)
14. -- For tempering --
    1. Mustard seed - 1 teaspoon (tsp.)
    2. Dry chili - 2
    3. Oil - 2 tablespoon (tbsp.)
15. Salt - to taste

PREPARATION:

1. Cut the brinjal, plantain, drumstick, cluster bean, elephant yam, cucumber, carrot into small pieces.
2. Split green chili into 2 pieces.
3. Grind shallot (sambar onion), black pepper, 7 dry chili, turmeric powder into a fine paste by adding less water as possible.
4. Grind shredded coconut, cumin seed into fine paste by adding little water as possible.
5. In a pan heat oil, add the cut vegetables, green chili and sauté for couple of min. Now add the shallot paste and bring to boil and keep it aside.
6. In a pressure cooker add rice, pigeon pea add 3/4 cup of water (or water as needed) and bring to boil. Now add the sautéed vegetables and cook for 1 whistle and keep it aside until the pressure is gone.
7. In a another pan heat oil, add mustard seed, 2 broken dry chili, once the mustard seed stop splattering, add the drumstick leaves sauté for 2-3 minutes now add the ground coconut and sauté for few minutes. Add this to pressure cooked rice and mix well.
8. Place the lid on the pressure cooker, simmer and cook this for 10 minutes (without the whistle) and serve.

NOTES: