Ingredients

• Main: Rice, Soya Chunks (Meal Maker).
• Vegetables: Carrot, Potato (Aloo), Onion, Tomato.
• Aromatics: Ginger-Garlic Paste (Allam Vellipai), Fresh Mint (Pudina).
• Spices: Cumin Seeds (Jilakara), Turmeric (Pasupu), Red Chili Powder (Karam), Salt (Uppu), Garam Masala (Masala Podi).
• Others: Oil, Boiling Water.

Preparation

1. Soya Chunks: Soak the meal maker in hot water for 10–15 minutes until soft. Squeeze out the excess water and set aside.
2. Vegetables: Peel and cube the carrots and potatoes. Slice the onions and chop the tomatoes.
3. Rice: Wash the rice and let it soak for 20 minutes for better texture.

Instructions

1. Heat & Temper: Heat oil in a pot or pressure cooker. Add the cumin seeds (jilakara) and let them crackle.
2. Sauté Greens: Add the onions and mint (pudina). Sauté until the onions turn slightly golden.
3. Add Paste: Stir in the ginger-garlic paste (allam vellipai) and sauté until the raw aroma disappears.
4. Vegetable Mix: Add the carrots, meal maker, and potatoes (aloo). Toss them in the oil for a few minutes.
5. Spices: Add turmeric (pasupu) and red chili powder (karam). Mix well to coat the vegetables.
6. Tomatoes: Add the tomatoes and cook until they soften.
7. Seasoning: Stir in the salt (uppu) and masala powder.
8. Combine: Add the rice and gently stir it with the vegetables.
9. Finish: Pour in the boiling water. Cover the lid and cook until the rice is fluffy and the vegetables are tender (if using a pressure cooker, 2 whistles is usually enough).