Thengai Sadam
Ingredients - Serves 5-6
- 2 cups uncooked long-grain rice
- 1X400 ml can of coconut cream
- 2 tbsp fresh or dried coconut, shredded, optional
- 2¾ cups water
- Salt, to taste
- For the tempering
- 2 tbsp oil
- 2 tsp split chickpeas (chana dal)
- 2 tsp black gram (urad dal)
- 10-12 cashews, optional
- 1 tsp mustard seeds
- 2-3 dried red chillies, broken into small pieces
- 1-2 green chillies, chopped, optional for extra heat
- 8-10 curry leaves
- a pinch of asafoetida (hing)
- 1 tbsp fresh or dried coconut, shredded, optional
- fresh coriander, chopped, optional
Steps
- In a {pressure cooker} or {electric rice cooker}, mix 2 cups of rice with the coconut cream. Add the shredded coconut, water and salt, mix well and cook till the rice is done
- Meanwhile, for the tempering
- Heat the oil in a saucepan. Fry split chickpeas (chana dal), black gram (urad dal) and cashews till they all brown slightly
- Add mustard seeds, shredded coconut, dried red chillies, green chillies and curry leaves and continue frying till the coconut starts to brown
- Turn off the heat, add the asafoetida (hing) and mix the tempering with the coconut rice
- Garnish with fresh coriander and serve hot with {Tomato-Fenugreek Chutney}
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By Sirisha Tadimalla on