In a nonstick pan, dry roast sooji over medium flame. Once it starts turning light golden brown take it out in a bowl and let it cool.

Dry roast peanuts in the same pan. Set it aside.

In the same pan, heat up ghee or oil. Once its hot, add mustard seeds and let it crackle. Add asafoetida, curry leaves, all the vegetables, sambhar masala, tamarind paste and salt to taste. Cover it and let it cook until vegetables are done. Do not over cook to make them mushy.

Add roasted sooji to it and mix it thoroughly with vegetables. Let it get roasted in with vegetables for a minute to soak up all the flavors.

Add warm or boiling water to it and keep stirring until the mixture thickens and dry out by soaking up all the liquid. Turn the flame to low, cover and cook it for 2-3 minutes. 

Serve it hot with Coconut chutney.