Soft, bisibela type:

Rice - 1 cup

Tur dhal - ½ cup

Tamarind paste - 1 ½ tbsp

Chopped methi leaves - 2 cups

Oil - 2 tsp

Roast in 1 tsp oil & powder;

Red chillies - 8

Dhaniya - 2 tbsp

Gram dhal - 2 tbsp

Jeera - 1 tsp

Hing - 1 tsp

Grated coconut - ½ cup

To temper:

Oil - 2 tbsp

Mustard leaves - 1 tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Red chillies - 2,3

Pressure cook rice & soaked dhal together with 5-6 cups of water, adding haldi, till soft.

Fry methi leaves in oil till they shrink well & add to the mixture.

Add tamarind paste mixed with ½ cup water, salt & prepared powder.

Boil everything together & remove.

Temper as given & serve hot, topped with ghee.

Tip:

Spread the coconut in a plate & microwave for 3-4 mts on Hi. It will become dry & it is easy to powder.

Grainy “kalantha sadam” type:

Thin variety of rice - 1 cup

Chopped methi leaves - 2 cups

Lime juice - 2-3 tsp

Salt

Grind in 1 tsp ghee & powder:

Gram dhal - 2 tbsp

Urad dhal - 1 tbsp

Dhaniya - 2 tbsp

Red chillies - 5,6 ( or to taste)

Grated coconut - 2 tbsp

To temper:

Ghee - 1 tbsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Cashewnuts, chopped - 1 tbsp

Cook rice so that grains are separate.

Cool by spreading on a plate.

Heat oil & ghee, temper the given ingredients & roast till light brown.

Add methi leaves & fry well till they are cooked & shrink well.

Add the ground powder, salt & mix thoroughly.

Transfer this mixture to the plate & pour over rice.

Add lime juice, 2 tbsp melted ghee & mix well.

For both types, any raita with curd goes very well.