Coconut Rice / Thengai Sadam
- 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
- Cook rice and allow it to cool down. Spread the rice in a plate and let it cool down.
- Grate the coconut and keep it ready.
- Roast the peanut and remove it's skin.
- 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.
- Add grated coconut, peanut and Salt. Fry for 1 min.
- Add the cooked rice and mix gently well.
- To get tasty coconut rice, always use fresh grated coconut.
- You can also add milk ¼ cup while frying the coconut, it added richness to the rice.
- Ghee can also be used instead of oil.
- Cashew nuts and other nuts can be used according to your taste.
Serve with vadam, papad and potato fry.
Recipe by Sashi Recipes at https://www.sashirecipes.com/coconut-ricethengai-sadam.html
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