Coconut Rice / Thengai Sadam
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Rice - 1 Cup
  • Oil - 2 tsp
  • Mustard - ½ tsp
  • Split Urad Dhal - 1 tsp
  • Channa Dhal - 1 tsp
  • Green Chili - 2 nos
  • Red Chili - 3 nos
  • Curry Leaves - 2 Strand
  • Grated Coconut - 6 tbsp
  • Roasted Peanut/ Ground Nut - 3 tbsp ( Optional )
  • Coriander Leaves - 3 tbsp (Optional)
  • Salt - to taste
Instructions
PREP:
  1. Cook rice and allow it to cool down. Spread the rice in a plate and let it cool down.
  2. Grate the coconut and keep it ready.
  3. Roast the peanut and remove it's skin.
COOKING:
  1. In a pan add oil, mustard. When mustard splutter add channa dhal and urad dhal. Add curry leaves, green and red chili and fry for 30 seconds.
  2. Add grated coconut, peanut and Salt. Fry for 1 min.
  3. Add the cooked rice and mix gently well.
TIPS:
  1. To get tasty coconut rice, always use fresh grated coconut.
  2. You can also add milk ¼ cup while frying the coconut, it added richness to the rice.
  3. Ghee can also be used instead of oil.
  4. Cashew nuts and other nuts can be used according to your taste.
Notes
Serve with vadam, papad and potato fry.
Recipe by Sashi Recipes at https://www.sashirecipes.com/coconut-ricethengai-sadam.html