Coconut/ Thengai sadam

Coconut rice is rich in taste and aroma (even in cholesterol if you are health consciousJ). This comes under the ‘variety rice’ category, we say in tamil ‘kalandha sadam’. Easy to prepare. Simple side dish like papad (rice papad taste so good with this), vadam, and potato fry make the dish awesome. Here I made ‘Vendakai/ Okra More kozhambu’, which also goes well with thengai sadam. Leftover rice can also be used.

Ingredients:

Cooked rice – 3cups

Shredded coconut – 1 cup

Red chilli – 1

Green chilli – 1

Hing -1tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cashew – 4 to 5

Curry leaves – 1tbsp

Salt to taste

Oil – 1tbsp (use coconut oil for more aroma and taste, here I used refined oil as I don’t have coconut oil)

Method:

Cook the rice and keep aside.

Heat oil in a pan, add mustard seeds when they start cracking add urad dal, hing, red chilli, green chilli, curry leaves and cashew (Keep aside few roasted cashews for garnishing). Fry for few seconds in low flame.

Add the shredded coconut, salt and fry for 2 to 3min.



Coconut mix before adding rice



Add the cooked rice when the coconut starts turning light brown.

Keep the flame low and slowly sauté for few seconds.

Garnish with cashew and serve hot.