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Wednesday, April 23, 2008

Coconut Rice (Thengai Sadam)


Ingredients:
Cooked Rice - 4 cups
Grated coconut - 1 cup
Black gram (Urad Dal / Uzhunthu) - 1 tablespoon
Split chickpeas (Kadalai paruppu/Chana dal) - 1 tablespoon
Onions - 2, medium sized, finely chopped
Mustard seeds - 1 teaspoon
Green chillies - 3-4
Curry leaves - few
Asafoetida powder - a pinch
Oil - 1 tablespoon
Ghee - 1 tablespoon
Fried Cashew nuts - few for garnishing (optional)
Coriander leaves - few chopped for garnishing (optional)
Salt to taste

Method:
Heat oil, ghee in a big pan, when it is hot, add mustard seeds. Once it starts splitter, add urad dal, channa dal, asafoetida powder and fry until the dals turn brown.

Add onions, green chillies, curry leaves and fry until onions are golden brown. Add grated coconut and fry for a minute.

Then add cooked rice, salt and keep stirring for few minutes until all gets mixed well.

Lower the flame and cook it covered with a lid for 10-15 minutes or can be cooked in microwave for 4-5 minutes so that it gets more flavoured.

Garnish with fried cashew nuts and coriander leaves and serve hot.
Cooking time : 15-20 minutes
Serves 2-3 persons

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