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- Thengai Sadam (Coconut Rice)
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PrintTHENGAI SADAM (COCONUT RICE)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pressure-cook the rice and set aside.
- Dry roast the sesame seeds, powder fine and set aside.
- Heat 2 tablespoon ghee, fry the cashew nuts till golden and set aside.
- Heat the remaining 1 tablespoon ghee and fry the grated coconut till reddish brown. Set aside.
- Heat 2 teaspoon oil and add all the ingredients for tempering.
- When the mustard seeds splutter, add the green chillies, rice, salt and the fried coconut.
- Mix well and sprinkle in sesame seed powder.
- Garnish with the fried cashew nuts and serve hot.
INGREDIENTS
- 150 grams long-grained rice
- 2 tablespoon sesame seeds
- 120 grams fresh coconut, grated
- 50 grams ghee
- 50 grams cashew nuts, halved
- 2 green chillies, chopped fine
- Salt to taste
Tempering
- 1 teaspoon black gram dal
- 1 teaspoon Bengal gram dal
- 2 teaspoon Cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chilli, halved
- ½ teaspoon asafoetida powder
- A few curry leaves
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