Traditional breakfast recipe –astram –rice kanji best combo

Ingredients

• Onion – 2 nos
• Green chilli – 4 or 5
• Cucumber – 1
• Ash gourd – 1
• Yam – ½ piece
• White yam -1 or 2 nos
• Snake gourd – 1 nos
• Tapioca – 2 nos
• Raw banana – 2 nos
• Colocasia – 1 or 2 nos
• Cow peas -1/2 kg
• Curry leaves – 4 or 5 nos
• Bengal gram – -1 cup
• Red chillipowder – 2 tbsp
• Turmeric powder – 1 tbsp
• Grated coconut – 1 cup
• Garlic – 6 or 7 nos
• Cumin seed – 1 tsp
• Shallots 10 or 12 nos
• Dry red chilli – 4 or 5 nos
• Mustard seed – 1 tsp
• Rice – 1kg
• Salt –to taste
• Oil -for cooking
• Water – for cooking

Method

•  First we wash and clean Bengal gram and cow peas separately and keep a separate
  bowl.
•  Then we take a heavy bottom pan and add water and Bengal gram cook well and drain
  excess water and keep a side.
•  Then we wash and cleaned the rice and keep a side.
•  Then we take heavy bottom pan and pour water and rice ,boil the rice ,and keep a
  side.
•  Again we take a heavy bottom pan add water ,cow peas and salt ,cook well and drain
  excess water.
•  Now we take a large bowl and add the chopped vegetables ,red chilli powder ,
  turmeric powder, onion, shallots, green chilli ,some oil , mix well cover and cook in
  the fire.
•  Then we grind dry red chilli ,grated coconut,garlic ,cumin seed and shallots into fine
  paste .
•  Now we add boiled cow peas ,grinded coconut and salt to the pan of vegetables we
  are cooking and mix well,keep a side.
•  Heat oil in a pan add mustard seed , dry red chilli, chopped onion,grated coconut and
  curry leaves mix and saute well until the grated coconut turns light brown.
•  Then pour over the curry. Close the pan with a lid, so that the flavor does not get out.
•  Mix well and turn off the flame
•  Serve hot astram with rice porridge