Soyabean kadhi with spicy coconut rice

SOYABEAN KADHI:-
1. Soak the soyabean nuggets in luke warm water till the nuggets get soften. Then squeeze the water out.
2. Heat one tablespoon oil to a pan, to the pan add salt, turmeric powder and red chilli powder.
3. Add the soft soyabean nuggets to the pan and cook till nuggets are properly fried. Then remove it to a bowl and pat with tissue to remove any excess oil.
4. In a bowl , whisk together buttermilk and gram flour till the mixture turn smooth without any lumps. I was experimenting with buttermilk but you can use yogurt too.
5. Add turmeric powder,red chilli powder,cumin powder and salt to the buttermilk mixture and whisk them again till it turn smooth.
6. Add lime juice to the mixture and whisk it thoroughly.
7. Heat one tablespoon oil to a pan, add the black mustard seeds and let it sputter. Then add the dried red chilly and fry.
8. Add the buttermilk mixture to the pan and bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
9. Add the fried soyabean nuggets and again simmer the kadhi for about 5 minutes.
SPICY COCONUT RICE:-
1. Soak the Basmati rice in water for 10-15 min. Then remove it from water and spread it out on a paper so that the water is soaked up.
2. Heat oil in a cooker, add onion and green chilly ; fry till the onions turn translucent.
3. Add the soaked and dried basmati rice to the cooker and cook for 5 min. Stir occasionally and very softly or the rice would break.
4. Take about half cup water and add the tumeric powder and red chilli powder and mix till smooth,
5. Add the spice mixture to the rice and stir softly.
6. Then add the coconut milk and let it simmer in medium flame.
7. When the rice gets a little soften add the coconut water and let it cook. Water may be needed if the rice is not cook, I needed about 1 cup.