Thiruvathirai Kali with Kootu

Steps

1. 1
   Prepare the vegetables by cutting white pumpkin, raw mango, raw banana, drumstick, and broad beans into appropriate sizes.
2. 2
   Toast the pepper, chana dal, coriander seeds, fenugreek seeds, red chilli, and grated coconut in a pan with minimal oil for about 1 minute until fragrant.
3. 3
   Grind the toasted spice mixture into a fine powder.
4. 4
   Cook toor dal in a pressure cooker with 1.5 cups of water and salt until it reaches five whistle counts.
5. 5
   In the same pot, add the cut vegetables, sambar powder, ground spice powder, tamarind, and asafoetida along with enough water, and simmer until vegetables are tender.
6. 6
   Season with salt to taste and adjust consistency as needed.
7. 7
   Prepare a tempering: fry mustard seeds, chilli, and curry leaves in oil, then pour into the cooked kootu and garnish with coriander leaves.
8. 8
   For the kali, combine rice, moong dal, 6 cups of water, and jaggery in a pot, and simmer over medium heat until rice is soft and jaggery is fully dissolved.
9. 9
   Crush cardamom and add to the kali near the end of cooking.
10. 10
    Stir in ghee, grated coconut, and cashews into the kali, mixing well, and garnish with coriander leaves before serving.