COCONUT RICE
( THENGAI SADAM )

This easy and quick rice delicacy is commonly prepared in South Indian households during festivals , any special occasion and common lunch box. This traditional rice dish is always prepared in Valaikappu/Seemantham/ baby shower function. It is also offered as prasadam in temples. Apart from rice and coconut, it’s tempering makes this dish more flavourful and aromatic. Coconut rice goes well with papad/apalam and curry.
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2 persons

Ingredients:
2 cups cooked rice
1/2 cup grated fresh coconut
2 tbsp oil
1/2 tsp mustard seed
1/2 tsp cumin seeds
1 tbsp split bengal gram (chana dal)
1 tbsp skinned and split black lentil (udad dal)
1 dry red chilli
1 tsp finely chopped ginger
1 green chilli splits
1 sprig curry leaves
2 tbsp chopped cashew nuts
Pinch of asafoetida
Salt to taste

Method:

1. Heat oil and fry cashew nuts and transfer it in a plate.
2. In the same oil and pan, add mustard seeds, cumin seeds, both lentils and dry red chilli. Sauté them till lentils turn aromatic.
3. Further add curry leaves, green chillies and ginger and sauté for a couple of seconds. Add 3-4 tbsp water at this stage so lentils cook faster.
4. Once the water is evaporated, add grated coconut and sauté for a while.
5. Now it’s time to add cooked rice, salt and fried cashew nuts. Mix well and cook on low flame for 2-3 minutes. Then turn off the heat.
6. Serve hot.