Kudiravali (Barnyard millet) or any millet - 1 cup
Toor dhal - 3/4 cup
Tamarind - a lemon sized ball OR Homemade tamarind paste - 1 1/2 tablespoon
Turmeric powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Mixed vegetables(carrot, beans, potatoes, shelled peas) - 1 1/4 cup
Salt - as per taste
Gingelly oil - 3 tablespoons
Ghee - 2 tsp.
Ghee fried cashews - 8
Mustard seeds - 1/2 tsp.
Curry leaves - few
Water -5 cups
Cinnamon stick - 1"
Cloves - 4
Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 2
Byadgi chillies - 2
Poppy seeds - 1/2 tsp.
Dessicated OR fresh scraped coconut - 2 tsp.
Click here for picture of millets, how to cook millets and glossary of millets.
Wash millets and pressure cook alongwith toor dhal and turmeric powder. Mash well and keep aside.
Extract juice from tamarind. Keep aside.
In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned in "to powder" in order and dry grind in a mixie.
In the same pan, heat oil, add the mixed vegetables, little salt and when half done add the tamarind extract, sambar powder and boil until the raw smell goes. Now add the pressure cooked millet and dhal mixture. Add salt to suit your taste. Add a cup of water to get the desired consistency. Cook for a while, in medium heat. Stir frequently until everything is mixed well. 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.