COCONUT RICE / THENGAI SADHAM
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Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame oil -1 tbsp
  • Coconut Oil - 1 tbsp
  • Asafoetida - 2 tsp
  • Mustard seeds - tsp
  • Urad dal - 2tsp
  • Peanuts - Handful
  • Cashew nuts - less than one handful
  • Green chillies - 2 (adjust according to spice level)
  • Dried Red chilly - 1 (adjust according to spice level)
  • Fresh scraped coconut/ Frozen Coconut - 1.5 cup, (packed tightly)
  • Cooked Rice - 3 cup
  • salt to taste -
Instructions
  1. Heat a Kadai with oil, add the mustard seeds, and once it splutters add the urad dal, peanuts, asafoetida and dried red chilly. Fry till the dals turns golden and the peanuts are fried.
  2. Add the green chillies and curry leaves and then add the scraped coconut and sauté for few minutes on low heat, until the coconut turns light brown. Now add some salt to it according to your taste, sauté for few seconds.
  3. Add the cooked rice now ,stir gently. You don't want to mash the rice,
Notes
1. Try to use both coconut oil and sesame oil. If not, atleast any one of them. Don' use the normal oil.
2. Both original coconut and frozen coconut are good for this. I have tried both.
3. Arrange the ingredients in a plate to make life even more easy.
4. I like it little spicy, so used lot of chillies, you can use just two. And my chillies here i cant depend, each time their spice level differs a lot. I have very very few Indian grocery shops here. Cant complain.
5. Use channa dal if you have them. It really gives great taste to this dish. I did not have it this time. Use it along with urad dal at the start
6. I used basmathi rice as it gives extra flavor. You can use any rice. I like thefragrance of basmathi rice with coconut. It makes the dish even more rich,
Recipe by Relish The Bite at http://www.relishthebite.com/coconut-rice-thengai-sadham/