Thengai Sadam

Literally meaning coconut rice, this is a South Indian favourite. Quick and easy to make and delicious hot or cold, its an excellent dish for lunch boxes
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
  1. 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
  2. Meanwhile, for the tempering
    1. Heat the oil in a saucepan. Fry split chickpeas (chana dal), black gram (urad dal) and cashews till they all brown slightly
    2. Add mustard seeds, shredded coconut, dried red chillies, green chillies and curry leaves and continue frying till the coconut starts to brown
    3. Turn off the heat, add the asafoetida (hing) and mix the tempering with the coconut rice
    4. Garnish with fresh coriander and serve hot with {Tomato-Fenugreek Chutney}
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