Coconut Rice (Thengai Sadam)

Name: Coconut Rice (Thengai Sadam)
Total time: 900 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 2 cups cooked rice; 1/2 cup grated fresh coconut; 2 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 tbsp split bengal gram (chana dal); 1 tbsp skinned and split black lentil (udad dal); 1 dry red chilli; 1 tsp finely chopped ginger; 1 green chilli splits; 1 sprig curry leaves; 2 tbsp chopped cashewnuts; Pinch asafoetida; As Per Taste Salt

Deepa Rupani @dollopsbydipa

અમદાવાદ

#hbr
#cookpadindia
This easy and quick rice delicacy is commonly prepared in South Indian households during festivals , any special occasion and common lunch box. This traditional rice dish is always prepared in Valaikappu/Seemantham/ baby shower function. It is also offered as prasadam in temples. Apart from rice and coconut, it's tempering makes this dish more flavourful and aromatic. Coconut rice goes well with papad/apalam and curry.

Deepa Rupani @dollopsbydipa

Saved

Ingredients

15 minutes

2 persons

2 cupscooked rice
1/2 cupgrated fresh coconut
2 tbspoil
1/2 tspmustard seeds
1/2 tspcumin seeds
1 tbspsplit bengal gram (chana dal)
1 tbspskinned and split black lentil (udad dal)
1dry red chilli
1 tspfinely chopped ginger
1green chilli splits
1 sprigcurry leaves
2 tbspchopped cashewnuts
Pinchasafoetida
As Per TasteSalt

Saved

Steps

15 minutes

1

Heat oil and fry cashew nuts and transfer it in a plate.
2

In the same oil and pan, add mustard seeds, cumin seeds, both lentils and dry red chilli. Sauté them till lentils turn aromatic.
3

Further add curry leaves, green chillies and ginger and sauté for a couple of seconds. Add 3-4 tbsp water at this stage so lentils cook faster.
4

Once the water is evaporated, add grated coconut and sauté for a while.
5

Now it's time to add cooked rice, salt and fried cashew nuts. Mix well and cook on low flame for 2-3 minutes. Then turn off the heat.
6

Serve hot.