Vegetable kichadi

Requirements

Rice - two cups
Pesarapappu - cup
Carrot - two
Beans - 10
Greated cabbage - 1 cup
Peas - 1/2 cup
Dalcinacekka - inch
Uppu to taste
lavangalu - 5
Green chilli - 3
cumin - 1 spoon
avalu - 1 spoon
Ginger and garlic peste - 2 spoons
Onion - 3
Termaric - pinch
Garam masala - 1 spoon
oil - enough


METHOD

Rice, urad dal and rinse the soaked for one hour.Carrot, beans, chopped onion and set aside. Pour oil to keep the cooker on the stove. Oil Heat after cumin seeds, mustard seeds and fry the cinnamon, green chillies. Ginger garlic paste, turmeric powder add. Now, vegetable pieces peas and put slow flame.After the rice, dal fry, boil for ten minutes, five and a half cups of water pouring salt to keep the lid. After four vijillu put dinceste. Hot vegetable kicidini sambhar, tastier potato kurmato is actually consumed.

Requirements

Rice - two cups
Pesarapappu - cup
Carrot - two
Beans - 10
Greated cabbage - 1 cup
Peas - 1/2 cup
Dalcinacekka - inch
Uppu to taste
lavangalu - 5
Green chilli - 3
cumin - 1 spoon
avalu - 1 spoon
Ginger and garlic peste - 2 spoons
Onion - 3
Termaric - pinch
Garam masala - 1 spoon
oil - enough


METHOD

Rice, urad dal and rinse the soaked for one hour.Carrot, beans, chopped onion and set aside. Pour oil to keep the cooker on the stove. Oil Heat after cumin seeds, mustard seeds and fry the cinnamon, green chillies. Ginger garlic paste, turmeric powder add. Now, vegetable pieces peas and put slow flame.After the rice, dal fry, boil for ten minutes, five and a half cups of water pouring salt to keep the lid. After four vijillu put dinceste. Hot vegetable kicidini sambhar, tastier potato kurmato is actually consumed.

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