Ingredients
Cooked Rice - 1 cup (200 grans)
Grated coconut (Thuruviya thengaai) - 1 cup, (same size as rice cup)
Green chilly - 4
Asafoetida - 1 pinch
Bengal gram (Kadalai paruppu) - 1 tablespoon
Urid dhal (Ulutham paruppu) - 1 tablespoon
Mustard (kadugu) - 1/4 teaspoon (Quarter teaspoon)
Broken Cashew - 2 tablespoons
Sunflower oil - 4 tablespoon
Salt - 1/2 tablespoon
Curry leaves
Preparation
- Transfer cooked rice to a wide vessel and let it cool down
- Roast grated coconut in a dry pan till the color turns light brown
- In a separate pan, saute the mustard, asafoetida, bengal gram, urid dhal, green chilly and cashew with sunflower oil
- Saute till they turn golden brown
- Turn off the stove and add curry leaves and mix
- Add Salt to the cooked rice and mix
- Add the roasted grated coconut with rice and mix
- Add the sauted items to the rice and mix
Hi andal,
ReplyDeletePlease let us know when you will add the green chillies.
thx
Updated the post. You can add green chilly at step 3
DeleteI'm preparing this now. Saadham vechuruken! Waiting to have coconut rice now :D
ReplyDeleteCoconut rice, or "thengaai saadam" in South Indian cuisine, is a culinary delight. What Best Controller Fragrant basmati rice cooked with grated coconut, tempered with aromatic spices, and garnished with crunchy nuts.
ReplyDelete