Jul 14, 2013

Coconut Rice/Thengai Sadam

Coconut rice authentic simple,yummy, aromatic south Indian mixed rice.
It's mostly made during festivals. A perfect lunch box item.

200 gms - Fresh grated coconut
2 tbs      - Coconut oil
1 tbs      - Mustard
1 tbs      - Broken urad dal/Odecha ullatham parupu
1 tbs      - Channa dal/Kadala parupu
4 arcs    - Curry leaves
400 gms - Cooked boiled rice (do not use basmati rice)
2            - Green chilly
10 pcs   - Cashew nuts (not mandatory)
1/4 tbs   - Asafatida/Hing/Peerungayam
2-3        - Dry red chilly
Salt to taste

1.Grate the coconut one part of the shell and keep it aside.
2. Finely chop green chilly.
3. Cook the rice in the proportion of 1 cup rice : 1.5 cups of water.
4. Rice should be cooked in such away that each grain cooked stays separate and dosen't stick to each other.
5. In a pan heat oil. Add in the broken urad dal,asafatida,mustard seeds,dry red chilly,cashew nuts.
6. Temper them. Then add in the curry leaves,green chilly.
7. Add salt. Over it add in the cooked rice and mix gently.
8. Now add in the fresh grated coconut over the rice and mix well.
Serve hot with chutneys,papads,chips,kosthusus

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