Getti aval (thick variety poha) - 1 cup
Toor dhal - 3/4 cup
Tamarind - a lemon sized ball
Turmeric powder - 1/4 tsp.
Mixed vegetables(carrot, beans, shelled peas) - 1 cup
Small onions - 1/2 cup
Salt - as per taste
Gingelly oil - 3 tablespoons
Ghee - 2 tsp.
Ghee fried cashews - 8
Mustard seeds - 1/2 tsp.
Curry leaves - few
Cinnamon stick - 1"
Cloves - 4
Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 3
Dessicated OR fresh scraped coconut - 2 tsp.
Soak aval (poha) in water for fifteen minutes.
Pressure cook toor dhal with turmeric powder. Mash well and keep aside.
Extract juice from tamarind. Keep aside.
Drain the water from aval completely and squeeze out the water using your hands.
In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned for powder and dry grind in a mixie.
In the same pan, heat oil, fry the onions till transparent, add the mixed vegetables, little salt and when half done add the tamarind extract and boil till the raw smell goes. Now add the soaked & squeezed aval and mashed dhal. Add salt.
Add a cup of water to get the desired consistency. Cook for a while, in medium heat, till the aval is cooked and soft. Stir frequently. Now add the powdered items. Mix well and stir for a minute.
Temper with mustard seeds and curry leaves. Add fried cashews. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.