Kadambam

Ingredients	For 4	For 100
Rice	500gms	11kg
Split red gram	115gms	2.8kg
Split Bengal gram	55gms	1.35kg
Tamarind	55kgs	1.35kgs
Coriander seeds	15gms	340gms
Asafoetida	a pinch	15gms
Split black gram	15gms	340gms
Mustard seeds	a little	10gms
Oil	15ml	250ml
Red chilli	5gms	115gms
Turmeric	a pinch	15gms
Coriander leaves	1 spring	1 bunch
French beans	55gms	1.35kg
Field beans	55gms	1.35kg
Brinjals	55gms	1.35kg
Ash gourd	55gms `	1.35kg
Cucumber	55gms	1.35kg
Green chillies	5gms	115gms
Potatoes	55gms	1.35kg
Peas	55gms	1.35kg
Raw bananas	55gms	1.35kg
Drumstick	115gms	2.8kg
Ginger	15gms	340gms
Spring onion	55gms	1.35kg
Coconut	55gms	1.35kg
Salt	to taste	100 – 120gms

Parboil the rice and set aside. Boil the Bengal gram and red gram together. When almost cooked removed from fire. Clean and cut all the vegetable to the desired size. Boil them with a little salt. Squeeze the juice of the tamarind. Add salt to taste. Add this to the vegetables. Heat oil and fry chopped onions. Add this to the vegetables with chopped ginger and slit green chillies. Fry together in the same oil, the coriander seeds, black gram, red chillies, asafoetida and turmeric. Powder and add to the dal. Fry mustard seeds and add to the dal. When all the vegetables have been cooked in tamarind juice for 5 to 10 minutes, put in the dal mixture and the rice.  Add grated coconut. Mix without mashing the vegetables. Cook for 10 minutes. Serve garnished with coriander leaves and curry leaves.