Thengai Saadham / Coconut Rice

During festival times, when there is a variety rice menu, coconut rice is definitely on the list along with puliyodharai and curd rice. This is made with fresh grated coconut, one of the easiest rice dishes which can be made in no time.

Ingredients:

• Rice boiled- 2cups
• Oil- for tempering
• Mustard-1/4 tbsp
• Urad dal-1 tbsp
• Chana dal-1 tbsp
• Dry Red chillies-6 (adjust as per your spice level) or Green chillies-4 (split opened)
• Curry leaves- 1 strand
• Cashew nuts- 10
• Fresh grated coconut (I have used 1 whole medium sized coconut)
• Asafoetida- ¼ tsp
• Salt to taste

Method

Cook rice with some salt, do not over boil it. Spread the cooked rice in a big plate and allow it to cool.

Take a pan heat little oil , add mustard seeds, once it splutters, add red chillies or green chilles, followed by urad dal, chana dal, cashew nut, curry leaves and asafoetida, fry them well, till the dal and the cashew nuts become nice and crispy.

Now add the grated coconut and sauté till you get a nice aroma. Now add this to the rice and mix carefully, check for salt at this stage.

       Nice and tasty coconut rice is ready to be relished, serve it with potato gravy.