Tuesday, May 13, 2014

Coconut Rice - Thengai Sadam

Coconut rice is a very simple but a very tasty dish. VJ loves this the most, especially for dinner. It works great with leftover rice and if you have some grated coconut ready on hand, then can be made in a jiffy. The finely chopped ginger and the roasted cashews gives a nice aroma to this rice.


Cooked rice - 1 cup
Grated coconut - 1/2 cup or little more 
Mustard seeds –1 tsp
Channa dal/Bengal Gram/kadalai paruppu – 2 tsp
Urad dal – 2 tsp
Red chillies – 1
Green chillies - 2, chopped finely
Curry leaves – few
Ginger - 1 inch piece, finely chopped

Cashew nuts - 5 or 6
Oil, salt and hing as per taste

Allow the rice to cool off completely. Rice should be cooked in a way that the grains are seen separately.

Heat oil in a kadai/ pan, add mustard seeds, when they splutter, add channa dal, urad dal, cashew nuts and roast till it becomes slightly brown. Add red chillies, green chillies, ginger, asafoetida and curry leaves and sauté for a few more seconds.

Add grated coconut and sauté for a few minutes till it becomes slightly brown. Add salt needed.

Add cooked rice and mix it well. Serve hot. It tastes good with potato chips or with delicious roasted potatoes!

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