Thengai Sadam - Coconut Rice Recipe

Coconut rice is an easy recipe prepared mostly for lunch and also during special occasion for offering to God. Here I am explaining this simple recipe with step by step procedure and along with pictures.

The recipe is prepared using grated coconut. I prefer to use freshly grated coconut for better taste.

It can be prepared using left over rice also. It involves very few steps of preparation that too if you already  had boiled rice. It can be served with any curry of your choice,papad or pickle.

Ingredients for Coconut Rice Recipe: Grated coconut - 1 cup Cooked rice - 2 cups Oil -  1 tbsp Mustard seeds – ¼ tsp Split urad dal – 1 tsp Channa dal / Kadala paruppu – 1 tsp Red chilli – 2 nos Curry leaves few Cashew nut few Roasted peanuts few

Method:

• Grate the coconut freshly and keep aside.
• Cook the rice and allow to cool by spreading in a plate.
  
• Heat oil in a kadai, add mustard seeds and allow to splutter, add urad dal and channa dal and allow to slightly brown. Then add cashew and roasted peanuts and allow it ti slightly brown.
  
• Add red chilli and curry leaves
  
• Add grated coconut and saute for a minute. Then switch off the flame and add it to the cooked rice which has been cooled along with the salt. Combine well.
  
• Serve with any curry of your choice or with papad or pickle.
  

Note:

• You can also add coconut oil or ghee along with the normal oil while tempering to increase the flavor.