MIXED VEGETABLE RICE - SOUTH-INDIAN STYLE

INGREDIENTS
for making masala
coriander seeds 1 tbsp
chana dal 1 tbsp
urad dal 1/4 tsp
methi seeds 1/8 tsp
dry red chilies 3-4 or as per taste
fresh grated coconut  1/4 cup or roughly 3 tbsp

For rice
rice 1 cup
arhar dal 1/2 cup
pressure cook both together for about 3 whistles or you may cook them separate too

For making gravy
tamarind juice thick 1 cup or paste 2 tbsp
pumpkin chopped 2 tbsp
carrot chopped 3 tbsp
beans chopped 2 tbsp
peas 3 tbsp
potato 1 big chopped
brinjal one chopped ( optional)
drum-stick 1 big chopped into 2-3" long pieces
curry leaves few
coriander leaves chopped 3 tbsp
oil 1 tbsp
mustard seeds 1 tsp
hing little
methi seeds 8-10
cashew nuts chopped 1 tbsp
ghee 1 tbsp
( keep the chopped vegetables in a vessel with water)
turmeric pdr. 1/2 tsp
salt to taste

METHOD
roast the ingredients for masala except coconut, add coconut, grind to a fine paste adding little water.
pressure cook rice and dal till soft not over-cooked
for making gravy
in a big pan / kadai add oil, once hot add mustard seeds, once it crackles, add methi seeds, curry leaves and hing, drain the veges and add to the pan, along with little turmeric pdr. adding tamarind juice, if adding tamarind pulp, add enough water, so that the vegetables can get cooked in that, you may cover and cook the pan till vegetables are soft. 
add the ground  masala, add little water, as the gravy can be little watery, let it simmer for about 4 minutes adding half of the coriander leaves, then add the cooked dal and rice along with salt to taste, mix well, last add ghee and half of the remaining dhania, reserving rest for garnishing along with cashew nuts( if preferred, cashew nuts can be fried in ghee and mixed too).

This in Tamil is called kadamba chadam, i.e. mixed vegetable rice, serve hot with roasted papad to complete the meal, have some buttermilk.

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