Prepare the Ingredients

Dry Roast the Semolina

1. In a thick-bottomed pan, dry roast 1 cup of semolina over medium heat until it turns brown and fragrant. Set aside.

Extract Tamarind Juice

1. Soak the tamarind in 2 tablespoons of water. Squeeze and extract the juice, then set aside.

Cook the Base

Heat Oil

1. In the same thick-bottomed pan, heat 3 tablespoons of oil or ghee over medium heat.
2. Add 1 teaspoon of mustard seeds. Once they sputter, add 1/2 teaspoon channa dal and 1/2 teaspoon urad dal. Fry until the dals turn brown.

Add Curry Leaves and Asafetida

1. Stir in 2 sprigs of curry leaves and fry for a few seconds. Add a large pinch of asafetida and mix well.

Add Vegetables and Spices

1. Add 1 cup of diced vegetables (carrot, French beans, peas, green bell pepper) and 1 small finely chopped tomato (optional). Stir in 1/4 teaspoon turmeric, salt to taste, and 1 teaspoon jaggery. Fry for 2 minutes.

Combine and Cook

Add Tamarind and Water

1. Add the extracted tamarind juice and 1/4 cup of water to the pan. Cook covered for 4-5 minutes or until the vegetables soften.

Boil with Semolina

1. Add 2 1/2 cups of water to the vegetable mixture and bring to a boil. Reduce the heat and gradually add the roasted semolina while stirring continuously to avoid lumps.

Finish with Coconut and Spices

1. Add 2 tablespoons of freshly grated coconut and 1 1/2 tablespoons of Vangi bath powder or Bisibele bath powder. Cook covered on low heat until the water is absorbed and the semolina is fully cooked.

Serve

Garnish and Serve

1. Remove from heat, garnish with coriander leaves, and serve immediately with lemon wedges on the side.