Village style kootan soru recipe

INGREDIENTS:

1. Rice - 2 cup
2. Pigeon pea - 1 cup.
3. Tamarind - 1 big gooseberry size
4. Mixed vegetables (refer notes) - 3 to 4 cup.
5. Greens (drumstick leaves) - 1 cup
6. Dry chili - 8 to 10
7. Shallot (sambar onion) - 10
8. Coconut - 2 big piece
9. Turmeric powder - 3/4 teaspoon (tsp.)
10. Asafoetida powder - 1/4 teaspoon (tsp.)
11. Vadagam - little
12. Shallot (sambar onion) for tempering - 1 cup
13. Curry leaf - 10 to 15 leaves
14. Oil - 1 tablespoon (tbsp.)
15. Salt - as needed

PREPARATION:

1. Grind 10 count of shallot (sambar onion), coconut, dry chili into fine thick paste by adding little water as possible.
2. Soak tamarind in 2 cups of water and get the juice.
3. Cut all the vegetables into medium size. if you add mango cut it into big piece. NOTE: if you cut all vegetables same size it will all cook at the same time.
4. In a pressure cooker add rice, pigeon pea, 6 cups of water and cook for 2 to 3 whistle.
5. While the rice is cooking. In a pan add the vegetables (except mango and drumstick leaves),  1/4 cup of water. Cover and cook them for 3 to 5 minutes,  Once the vegetables are cooked add the tamarind juice, mango, turmeric powder, asafoetida powder, salt. Boil and cook this for 3 to 4 minutes. Now add the drumstick leave and cook for another 1 to 2 minutes.
6. Open the pressure cooker after pressure is released and mix 1 or 2 times. Now add the cooked vegetables with the curry and mix well. Now cover the pressure cooker. Simmer in low heat and cook for another 3 to 5 minutes.
7. In a pan heat oil. add vadagam and sauté. Now add 1 cup of shallot (sambar onion), curry leaves and sauté. once the onion is sautéed add this to the kootan sour mix well and serve

NOTES:

1. Cooking time: 30 minutes
2. Use village vegetables like egg plant (Indian brinjal), drum stick, plantain, bottle gourd (suraikai), white pumpkin, cluster beans (Kothavarangai), Snake Gourd, Chayote, broad bean, raw mango, carrot, green beans. try to use 3 to 4 kind of vegetables.
3. You can add drumstick leaves or methi leaves, water cress, collard greens, spinach if interested.
4. If you add mango adjust the tamarind measure to avoid to sour.
5. If you cook the dal + rice first cooking will be come easy. Rice consistency should be little soggy when rice cools down it will become dry. if became too dry add hot water mix well and then serve.
6. If you don't have vadagam for tempering you can use mustard seeds and fenugreek seeds.
7. Goes well with papadam, pickle and ghee.