Methianchi pez or fenugreek and rice gruel

Methianchi pez is usually eaten on a cold rainy day and for healing body pain. It's also good for lactating mothers.

Ingredients :

Rice : 1/2 cup

Fenugreek seeds : 1 tblsp 

Grated coconut : 1 cup

Jaggery : 3/4 cup

Salt : to taste 

Procedure :

Wash the rice and fenugreek seeds, add 3 cups water and pressure cook them on high heat until 1 whistle, then cook on low flame for 15 minutes. 

Grind the coconut with water and extract it's milk. Add more water and extract the milk 2 more times.

Once the steam from the pressure cooker is released, add jaggery, salt and the extracted 
coconut milk. 

Bring it to a boil and serve hot.

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