Masala (Spice Mix)
Dry roast the ingredient one by one on slow until fragrant or they change colour.
Let this cool completely.
Grind it into a fine powder.
Tendli Masale Bhat
Wash and Soak the rice for 20-30 minutes.
In a pressure cooker, add the oil.
Once hot add in the asafoetida and mustard seeds.
Let the mustard seeds crackle. Now add in the curry leaves and cashew.
Stir fry it for 8-10 seconds until the cashew starts changing colour.
Now add in the fresh coconut, tendli and give a quick mix.
Add in the rice, freshly grounded masala and salt.
Mix in everything very gently so that the masala is coated nicely. Be gentle or else you will break the rice.
Let this cook for a minute or two. This helps in the masala getting cooked and also getting it coated to the rice.
Now add in 1+3/4 or 2 cups of Water (Depending on your rice).
Give everything a quick mix and pressure cook for 1-2 whistle or as per your pressure cook setting.
Once the pressure settles , serve it garnished with some fresh coconut and coriander. One can add a dollop of ghee too and enjoy.