Coconut Rice / Thengai Saadham

Coconut  Rice  /  Thengai  Sadham

 

Raw Rice :  1 cup

Grated Coconut :  4 tbsp

Green chilly : 1 + 1  ( chopped )

Ginger : ½ tsp ( chopped )

Hing powder : 2 pinches

Curry leaves : Few

Cashews : 4

Black gram / Urad dal : 1 tsp

Oil : 1 tsp

Mustard seeds : ½ tsp

Ghee : 2 tsp

Salt to taste

 

( rice not shown in pic )

 

          After rinsing well, Soak Rice for 15 mts, in 2+ ½ cup of water. 

In pan heat oil and temper with mustard seeds .  When it stops spluttering add 1 chillies, ginger and hing .  Stir for few secs and add this tempering with the soaked rice along with water. Add salt to taste, few curry leaves and mix nicely.

Cook rice using inner vessel for 3 whistles . 

Meanwhile , in ghee fry black gram and cashews separately till golden brown and add 1 green chilly and give a stir. .  Switch off the flame and mix grated coconut and few curry leaves and give a stir , when the ghee is still hot in the pan.

 After opening spread the rice on big plate and let it get warm.  Using folk or ladle gently mix well, the  coconut mixture with the cooked rice .

 

 

Serve tasty Coconut rice with Aviyal  /  Banana Chips /  Morkuzhambu.

 

Variation :

·       You can replace raw rice with Basmathi Rice .  You may need Rice : Water ration of 1 : 2.  Cook for 2 whistles , using inner vessel in Pressure cooker.

·       You can use red chilly in place of green chilly.

·       You can cook plain rice and temper with all the other items and mix it finally after cooking rice, with salt.