By Niruba Sathish: This nutritious dish is best prepared and eaten during the month of Karkidakam. I learnt to prepare this dish from my mother-in-law, who in turn learnt to prepare it from hers.
What you need
Ural (white) dal: half cup
Rice: one and a half cup
Chukku (dried ginger): 1 small piece
Garlic: 5 cloves
Freshly grated coconut: 2 tbsp
Ghee: 1 tbsp
Salt: to taste
Method of preparation
Fry ural dal until it turns aromatic. Wash it along with rice. Crush garlic and chukku. Heat ghee in a pressure cooker. Fry crushed garlic and chukku. Pour four cups of water. Add salt, grated coconut and rice. When the whistle comes, simmer it for 15 minutes. Serve hot with ‘Malli thuvaiyal.’
Malli thuvaiyal (Coriander thuvaiyal)
In a pan, sauté one cup grated coconut, one tbsp coriander seeds, two red chillies without oil until it turns dark brown. Grind all with salt and tamarind to taste.