Wednesday, August 28, 2013

Thaengai Sadam - Coconut Rice

#ThaengaiSadham  #CoconutRice : Thaengai - coconut has a distinct flavour which enhances the taste of any dish prepared with it.
This coconut rice is one of the mixed rices which is very bland in taste just like jeera rice.

Thaengai Sadham [ Coconut Rice

Ingredients :
Rice                                 : 1/2 cup
Coconut scrap                  : 1/2 cup
Red chilly                          : 1 ( adjust )
Gram dhal                         : 2 tsp
Cashew nuts                     : 3 tsp
Ground nuts                      : 4 tsp

Curry leaves                      : 20
Mustard seeds                   : 1/2 tsp
Oil                                    : 4 tsp
Coconut oil                        : 1 tsp
Salt                                   : 3/4 tsp

Method :
Cook rice for mixed rice. Cool under a fan.

Keep a kadai ( wok ) on slow fire with 2 tsp of oil.
When its hot splutter mustard seeds and then add broken pieces of red chilly.
Then add gram ( channa ) dhal, ground nuts and cashew nut.
Fry till all turn into golden brown.
Now add curry leaves and fry till leaves become crispy.

Transfer onto a plate.
Now add coconut and roast till it starts turning slightly golden brown.
Transfer onto a plate and allow to come to room temperature.

Now add all roasted ingredients to the rice with enough salt and mix well.
Finally add a tsp of coconut oil to get that distinct flavor.

Thaengai Sadham [ Coconut Rice

Serve with pappad or kurma or potato phata phat curry.

Coconut Rice [ Thaengai Sadham ]

I like to have it without any side dish.

Note : 

  • The red chilly makes the rice spicy. So increase or decrease the amount of red chilly according to your requirement.
  • If you add red chilly powder the color of the rice changes. Thaengai Sadham should be white or half white in color.
  • A half tsp of pepper powder can also be added to make the rice more spicy.
Other related recipe to try

Thaengai Sadham with Murungaikeerai [ Coconut rice with Drumstick leaf ]