Wednesday, March 28, 2012

Coconut Rice/Thengai Sadham

Coconuts are not aliens in our south indian kitchens but surprisingly I've never made this rice ever before.I love it and so did my LM who usually picks out titbits from her plate.i must declare it an instant hit.

I have been trying to make this rice for a while since my friend has been mentioning it for a while.I was a little worried about how it would last in the lunch box.But I realised the trick!One aromatic flavoursome rice and lunch made easy in this sweaty summer!I have added a lot of baby onions to this recipe which made it extra fragrant and tasty too.I just heard on tv yesterday evening that baby onions/sambar onions are great coolants during the summer.

You need

Cooked rice 2 cups

For the seasoning:

Coconut oil 3 tablespoons
Mustard seeds 1tsp
Channa dal/kadala paruppu 1 tsp
Urad dal/uzhundhu 1 tsp
Curry leaves 2 sprigs
Peanuts 1 tablespoon
Cashew nuts few
Green chillies 1 or 2
Cumin seeds 1 tsp
Aniseeds/saunf 1 tsp
Red chillies 3
Baby onions 1/2 cup chopped finely
Grated coconut 1 cup
Ginger garlic paste 1 and half tsp
Salt to taste

  • Cook rice and allow to cool so the rice does not stick together.
  • Heat oil in a pan/vessel, add all the ingredients listed under the seasoning one after the other waiting for each to fry well in the oil.
  • Once the seasoning is all ready, check for salt and mix the cooled rice and mix well so that the flavors well mixed.
  • Serve hot with any spicy chicken curry or vegetarian gravy of your choice and fried pepper papads.

  • Pack it in the lunch box with fried potatoes and boiled eggs.
  • Enjoy the amazing flavors!

Sending this to Lunch box ideas @ Cuisine delightsOnly series-South indian , Cooking concepts 8-Vegan, Healthy Morsels @ Taste of pearl city, Anyone can cook #45 @ taste of pearl city

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