Coconut milk tamarind rice recipe

INGREDIENTS:

1. Rice - 1 cup
2. Dry chili - 4
3. Chopped Tomato - 2
4. Tamarind - 1 big lemon size.
5. Shredded coconut - 1/2 cup
6. Split bengal gram - 1/2 teaspoon (tsp.)
7. Curry leaf - 8
8. Fenugreek seed - 1/2 teaspoon (tsp.)
9. Spit black gram - 1 teaspoon (tsp.)
10. Mustard seed - 1/2 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Salt - 1 teaspoon (tsp.)
13. Oil - 3 teaspoon (tsp.)

PREPARATION:

1. Soak the split bengal gram in water for 5 minutes; drain the liquid and keep it aside.
2. Roast the fenugreek and powder it.
3. -- Getting first (THICK) and second (LIGHT) coconut Milk --
   1. Grind the coconut with 3/4 cup of water in a mixer. Strain and the liquid (milk) from the coconut and keep it aside . This is the thick coconut milk.
   2. Grind the strained pulp by adding 3/4 cup of water in a mixer. Strain and the liquid (milk) from the coconut and keep it aside . This is the light coconut milk.
4. Soak tamarind in 3/4 cup of water for 30 minutes, mash and get the thick juice from the tamarind. Add the tamarind juice to the light coconut milk.
5. In a pressure cooker heat oil; add mustard seeds once the mustard stop splattering add the soaked bengal gram and sauté once time.
6. Now add the black gram, curry leaves, turmeric powder, broken dry chili and sauté for a minute.
7. Now add the chopped tomatoes and sauté for a minute. Now add the tamarind juice and coconut milk mixture. Add salt for taste and cook until it starts to boil.
8. Now add the rice and continue cooking for a minute.
9. Now add the roasted fenugreek powder and continue cooking for a 2 minute.
10. Now add the thick coconut milk mix well.
11. Cover pressure cooker and cook for 3 whistle (12 minutes).
12. Once the pressure is released. Mix well and serve.

NOTES:

1. You can cook in pan as well.
2. if you like to cook in rice cooker cook in a pan until step 12. Then transfer the rice to the rice cooker and cook it.