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Coconut Rice - Thengai Sadam
INGREDIENTS
METHOD
- Grated/ desiccated coconut (fresh or dry)
- ½ tsp urid dhal
- ½ tsp mustard seeds
- 1 green chilli
- 1 red dried chilli
- A Pinch of curry leaves
- A Pinch of asafetida
- Salt to taste
- 2 tbsp Oil
- Boiled rice
- Turn on the stove, place wok and allow to it to heat. Add oil to this and leave it to heat.
- Add mustard seeds and wait till they start to splutter
- Add urid dhal and wait till they turn golden brown
- Cut the red dried chilli into 2 halves and add
- Add the green chilli (chop this into two halves before adding it into the wok
- Add curry leaves to the wok
- Add grated coconut and the pinch of asafetida into the wok
- Fry the ingredients well
- Gradually add boiled rice into the wok and mix well so that all the portions of rice are coated well with this coconut mixture
- Serve with any gravy, curry or chutney
Immerse into the tropics by preparing this mouthwatering meal that combines the light
sweetness of the coconut along with spicy and tangy taste of the other ingredients. This is certainly a must try!
Description
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