INGREDIENTS

Rice – 1 cup
Uradh dal – 2 tsp
Fenugreek seeds (methi) – 1 tsp
Garlic – 2
Grated coconut – 1 ½ cup
Salt to taste

METHOD

Dry roast uradh dal to brown colour, roast fenugreek little
Wash rice, dal and fenugreek together.
Peel the cloves of the garlic and add to the rice.
Extract two cups of milk from the coconut.
Add salt and 4 cups of water to rice, mix well.
Place it in a cooker and cook for three whistles.
Keep in low flame for 7 mins and switch off the stove.
When the pressure is down, mash the rice to make it mushy.
Keep the vessel on stove in low flame and add the coconut milk.
The porrridge should be little watery, if it is not, add little water
Keep cooking for 2 to 3 mins and remove.

SERVING TIP

This dish can be had for dinner.
Serve it along with vadam, buttermilk chillies fried and poondu milagai podi