Coconut Rice (Thengai Saadham)

Coconut Rice, Thengai Sadham

Ingredients:

  • Rice (Sona masoori or Basmati) – 1 cup (uncooked)
  • Coconut(grated) – 1 ½ cup
  • Mustard seeds and Urad dal – 1/2 tspn
  • Cumin seeds – 1/2 tspn
  • Chana dal(kadalai paruppu) – 1 ½ tspn
  • Peanuts – 2 tspn
  • Cashew nuts – 12 to 14
  • Red chilies – 3 to 4 (broken)
  • Green Chilies – 2 to 3 (Slit length-wise)
  • Curry leaves – 1 or 2 sprigs
  • Hing – a pinch
  • Coriander leaves – 3to 4 sprigs (Chopped)
  • Salt – to taste
  • Ghee or Oil – 3 to 4 tspns

Recipe:

  1. Cook Rice with Salt and keep aside.
  2. Heat Ghee or Oil in a pan. Add Mustard seeds, Urad dal and Cumin seeds.
  3. Once the seeds starts spluttering add Chana dal, Peanuts, Cashew nuts and fry for a minute.
  4. Add Red Chilies, Green Chilies, Curry leaves and Hing, fry till the dals turns into golden brown.
  5. Add grated Coconut, Salt and fry for 3 to 4 minutes or till the Coconut turns light-brown.
  6. Add the Cooked rice and mix well. Remove from heat and garnish with Coriander leaves.

Goes well with: Any Curry and Papad

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