October 17, 2012

Coconut Rice / Thengai sadam





   
             This is one variety rice i die for in special when my mother cooks for me. During my school days i ask my mom to pack coconut rice everyday. i love this rice so much. being a keralite coconut is one thing we die for. Earlier days when we visit kerala for our school vacation, granny would pack coconut oil and coconuts(atleast 50 no's back to chennai,unbelievable right). well those old goody days are gone but the love for this rice is the same in me. so easy to make and unbelievably tasty.



Ingredients:

Boiled Rice          -     3-1/2 cups( i used India gate basumathi rice)
Grated coconut    -     2/3 cup
Channa dhal        -     1 tablespoon
Urad dhal             -     1 tablespoon
Coconut oil          -     2 tablespoon (this enhances the smell and taste but any cooking oil can be used)
Mustard seeds     -     1 teaspoon
Jeerakam             -     1/4 teaspoon
Dry red chilli         -     2 no's
Curry leaves        -      6 to 7 leaves
Salt                      -      To taste

Method:
  • Heat the oil,add mustard seeds and allow it to splatter.
  • Add jeera(let it splatter). then add red chilli,urad dhal,channa dhal(let them turn light brown)
  • Add curry leaves, grated coconut, salt and saute them until coconut is fried lightly(nice aroma comes out)
  • Add boiled rice,Mix well and cover with a lid for about 7 minutes in low-medium flame.
  • Aromatic coconut rice is ready to serve.


Heat the oil,add mustard seeds and allow it to splatter.



Add jeera(let it splatter). then add red chilli,urad dhal,channa dhal(let them turn light brown)



                       Add curry leaves, grated coconut, salt and saute them until coconut is fried lightly                                    (nice aroma comes out)


Add boiled rice, Mix well and cover with a lid for about 7 minutes in low-medium flame.


Aromatic coconut rice is ready to serve.