Thengai Sadam (Coconut Rice)

Preparation time : 15 minutes

Type of cuisine : 20 minutes

Number of serves : 4

Ingredients :

1. Raw rice ( Sona masuri / Ponni ) - 1 cup

2. Freshly grated coconut - 3/4 cup

3. Red chillies - 4 ( stalk removed  and slightly slit )

4. Mustard seeds - 1/2 tsp

5. Broken urad dal - 1 tsp

6. Broken chana dal - 1 tsp

7. Curry leaves - 1 sprig

8. Asafodita powder - 1/4 tsp

9. Broken cashew nuts - 6 nos.

10. Oil for seasoning - 1 tbsp

11. Salt - to taste

  

Method :

1. Boil rice in a container with little salt, and when fully done, drain excess water.  Spread rice in a plate and cool.

2. Heat a kadai and add a tablespoon of oil.

3. When oil becomes hot, add mustard seeds and allow them to crackle.

4. Then add urad dal, chana dal, red chillies, curry leaves, cashew nuts, asafodita powder and curry leaves one after the other. 

5. When the seasoning ingredients turn slightly brown, and start giving out their aroma, add grated coconut and enough salt. Sauté till coconut starts to give out its typical flavour.

6. Transfer the contents into the plate containing rice. Mix thoroughly with rice and transfer into a serving dish.

7. Serve this coconut rice with papad and any other vegetable side dish or curry.