Ingredients
Rice - 2 to 3 glass
Red cow pea - 1 1/2 cup
Curry leaves - 3 to 4 sprigs
Chickpea - 2 cup
Garlic - 7 to 8 nos
Tapioca - 1 or 2 medium
Shallots - 9 to 10 nos
Onion - 2 to 3 nos
Raw banana - 1 or 2 nos
Ash Gourd - 1/2
Elephant yam - 1/2
Cucumber - 1/2
Pumpkin - 1/2
Taro root - 2 or 3 nos
Snake gourd - 1 nos
Grated coconut - 2 cup
Dry red chilli - -
Cumin seed - 1 tsp
Mustard seed - 1 tsp
Salt - 1 or 2 tsp
Oil - 3 to 4 tbsp
Method
Heat water in a pot.
Take a bowl and add rice and water.
Wash them well, drain, and keep them aside.
Again, rewash two to three times, drain and set aside.
Then add the cleaned rice to the hot water pan.
Cover them and cook them well.
Then cut the tapioca into medium pieces.
Then peel the outer skin and set it aside.
Then peeled the outer skin of the raw banana and kept it aside.
Then peel the ash gourd, remove the seed and set it aside.
Then peel the pumpkin and set it aside.
Peel the taro root and set it aside.
Now peel the elephant yam and set it aside.
Then peel the cucumber and set it aside.
Then just peel the snake gourd and keep it aside.
Then peel the onion and set it aside.
Then peel the pearl onion and set aside.
Then chopped the tapioca into medium sized pieces.
Then chop the yam and keep it aside.
Then chopped the ash gourd into small pieces and set it aside.
Then chopped the pumpkin and set it aside.
Then chopped the raw banana and set it aside.
Chopped the onion and set aside.
Combine all the chopped vegetables with your hands and set aside.
Remove the lid from the porridge and add some salt.
Combine them well with a wooden spatula.
Ones the porridge is well cooked.
Remove from the fire and set aside.
Take a pan and add red cow peas and water.
Clean them well, drain and set aside.
Take a pan, add cleaned red cow peas and water.
Then placed the pot on the heat and cooked them well.
Add some salt to the pan.
Cover them and cook them well.
Add turmeric powder to the chopped vegetables in the pan.
Then add red chilli powder and oil and mix them well.
Pour some water on the vegetable pan and set it aside.
Remove the lid from the cow pea pan and stir them well.
Remove from fire and set aside.
Then placed the vegetable pan on heat.
Pour a sufficient amount of water and mix them well.
Cover them and cook them well.
Then grind the grated coconut, garlic and cumin seed into a coarse paste.
Again, add shallots and grind them well.
Then add curry leaves and grind them well.
Then transfer the ground coarse paste onto a plate and keep aside.
Remove the lid from the vegetable cooking pan.
Add some salt and saute them well.
Then add cooked red cowpeas and chickpeas and stir them well.
Add the coarse coconut mix and water.
Combine them well.
Cook for a few minutes.
Remove from the fire and set aside.
Heat oil in a pan, add mustard seeds, and let them splutter.
Then add dry red chilli and shallots.
saute them well.
Then add curry leaves and sauté and fry them well.
Add grated coconut and sauté and fry till the colour changes to a light brown.
Remove from the fire and pour the fried ingredients into the curry pan.
Mix them well.
Serve the tasty porridge with astram .