Coconut Rice | Thengai Sadam Recipe

As I have already discussed in my previous post that once I visited Bangalore for official work….after that I started loving south Indian dishes. So every now and then I try to cook variety of South Indian dish with some twist or in the traditional way. Today I am sharing coconut rice / thengai sadam recipe in which rice is cooked in coconut milk or with coconut flakes. Coconut rice is not only cooked in India rather it is cooked throughout the world with different flavours. Lets take a look at the recipe..

coconut riceIngredients :

• 2 cup cooked Rice
• 10-12 fresh Curry leaves
• 1 cup grated fresh Coconut
• Salt to taste
• 2 tbsp Ghee or 1 tbsp Oil (if you love the flavour of coconut oil use coconut oil)
• 1 tbsp Channa dal
• 1 tsp Urad dal
• 1 1/2 tbsp broken Cashew nuts
• 1/2 tsp Mustard seeds
• 3/4 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 3-4 Green chillis, slit lengthwise
• 1 dry Red chilli, tear and de-seed (optional)

Method :

  • First wash and cook the rice. Spread the cooked rice on a wide plate and keep aside. You can use leftovers rice also.
  • Heat coconut oil or ghee in a kadai. Now add mustard seeds.
  • When mustard seeds start crackling add the cumin seeds, urad dal, channa dal and cashewnuts allow them to turn red.
  • Add the red chilli, green chillis, curry leaves and asafoetida and stir fry for a few secs.
  • Add grated coconut and mix well. Saute for 2-3 minurtes on low flame. Turn off heat.
  • Add the seasoning to the rice and mix well.
  • Serve hot coconut rice with any of your favourite curry.

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