COCONUT RICE (THENGAI SADAM)

Variety rice as these rice dishes are called, are very simple dishes to make. They make very good picnic dishes. They are good lunch box items. Coconut rice is one such rice dish. It can be had with potato chips or fryums. In my house, coconut rice is always accompanied by morkuzhambu because my husband loves this combination.




Preparation Time: 20 mts Cooking Time: 10 mts Serves: 2-3




Ingredients:


Raw rice - 1 cup
Coconut scrapings - 3/4 cup
Black gram dal (ulundu paruppu ) - 1 tbsp
Mustard seeds - 1 tsp
Refined oil - 2 tbsp
Red chilies - 3 nos
Green chilies - 3 nos
Curry leaves - 1 tbsp
Salt - to taste




Method:



Cook the rice with a little salt. Each grain of rice should be separate. Soak the urud dal in a little water for 1/2 hr. Break the red chilies in to 2 pieces. Chop the green chilies in to small pieces. Drain the water & keep the urud dal ready. Heat the oil in a pan & fry the mustard seeds. Add the red chilies, green chilies, urud dal & curry leaves. Fry for some time. Then add the coconut scrapings & salt. Fry till oil comes out of the coconut. Don't brown it. Switch off the heat & add the cooked rice & mix it well. Coconut rice is ready to eat.


Tips:

1. We can use coconut oil instead of refined oil. This will blend with the rice & give an additional flavour.
2. Fry some cashew nuts in ghee & add it to the rice. This will enhance the taste of the rice.
3. Always soak the urud dal before making the rice. Frying without soaking will make the dal hard to bite.

Try it & enjoy.