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We hope you got insight from reading it, now let’s go back to thengai sadam/coconut rice recipe. You can cook thengai sadam/coconut rice using 13 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Thengai sadam/coconut rice:
- Take 1 cup cooked rice
- Get 1/2 cup grated fresh coconut
- Prepare 1 tbsp coconut oil
- Use 1 tsp mustard seeds
- Use 1 tsp cumin seeds
- Prepare 1 tsp chana dal
- Use 1 tsp urad dal
- Take 1 green chilli chopped
- Get 2 whole red chilli
- You need 9-10 cashew nuts
- Provide 1 pinch hing
- Take 5-6 curry leaves
- You need to taste Salt
Instructions to make Thengai sadam/coconut rice:
- Heat 1tbsp coconut oil in a wide pan over medium heat.
- Add 1tsp mustard seeds,1tsp cumin seeds,5-6 curry leaves,1 tsp urad dal,1tsp chana dal,a pinch of hing to hot oil.
- When seeds starts spluttering add chopped green chilli,2 whole red chilli,9-10 cashew nuts and fry till cashew turns lightly brown.
- Add 1/2 cup grated coconut and cook for 2-3 minutes,until coconut turns light brown.
- Now add salt to taste and cooked rice to the mixture.
- Mix everything together.
- Serve the coconut rice hot with rasam or curd.
When it comes to "variety rice" recipes or the kalanda sadam, as we say in Tamil, coconut rice tops the chart along with tamarind rice and lemon rice. Thengai Sadam Recipe or South Indian Coconut Rice is traditional variety rice recipe made during Kannum Pongal or for lunch box, quick lunch. If you are making some nice spicy gravy or curry then serve coconut rice or thengai sadam along instead of normal steamed rice for a change, it will be. Coconut - Fresh grated coconut adds lot of flavor to this Thengai sadam recipe. I always use the frozen grated coconut and thaw it in microwave or leave it on counter for an hour or so to bring it to room temperature before using it in the coconut rice recipe.
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