Grains: I have given the recipe using white/basmati rice. You may substitute with millets of your choice such as pearl millet, or quinoa. Or use half and half (rice + millets) to make it healthy, while not feeling deprived of rice.
Vegetables: Feel free to use any combination of vegetables you may have on hand. My most favorites are shallots and drumsticks (moringa stem, not the leaves), as they both impart a lovely flavor to the dish.
Kalpasi: This is a kind of fungi that's used a lot in Chettinad cuisine. It's not easily available in the US. I found it in Bangalore. I have also made it without this spice for years, but using it definitely adds a flavor dimension.
Another spice that I only found in Bangalore in any store, I love adding this to this as well as my vangibaath. But you can make it without it as well.
This is indeed a wholesome, one-pot meal that incorporates all the food groups and is a crowd pleaser. Easily scalable (just increase everything proportionately using this as a base to serve 4-6 people), it's a great main dish for parties.
My recipe is a blend of tips and tricks I learned from my Kannadiga friends, my mom, and cousins. If you do make it, would love to see photos of it!
Instant Pot Recipe - Updated:
I have not included detailed instructions for pressure release and settings on the IP. If you're used to cooking in IP, you most likely know how to do all that. A separate post on IP may be posted if needed, but there are thousands of IP usage instructionals on the interwebs. I didn't want to reinvent the wheel 🙂