Thengai sadam/Coconut rice

     I don't make this very frequently because I rarely use coconut in my cooking which I know is unlike most of the south Indians. But we are quite fond of this variety of rice and just love the taste and flavour and the crunchiness imparted by the toasted coconut. I have always wanted to post this one, but never managed to do so. Thanks to the blogging marathon and my choice of rice, I could finally make and post this one.

    Today is the last day of the marathon and I take the opportunity to thanks Srivalli for organizing the event. It was fun and look forward for more in future.

Thengai sadam/Coconut rice
Thengai sadam/Coconut riceI don't make this very frequently because I rarely use coconut in my cooking which I know is unlike most of the south Indians. But we are quite fond of this variety of rice and just love the taste and flavour and the crunchiness imparted by the toasted coconut. I have always wanted to post this one,...

Summary

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  • Coursemain course
  • Cuisinesouth indian

Ingredients

Rice- (I used basmati, but you can use any variety of rice)
1 cup
Grated coconut
1cup
Coconut oil
2tsp
Mustard seeds
1tsp
Udid dal
1tsp
Asafoetida/hing
1tsp
Green chillies- chopped fine
1
Curry leaves- few
Salt
to taste

Steps

  1.    Cook the rice till well cooked, but not mushy. Each grain should be seperate. Heat oil in  pan. Add mustard seeds, udid dal and hing. When the udid dal is golden brown, add curry leaves and green chillies. Then add grated coconut. Stir till it is nicely toasted and is a  golden brown in colour. Add salt followed by cooked rice. Mix everything well till it is well combined.
  2.    Serve warm with a gravy or side dish of your choice.