Description

Coconut Rice, or Thengai Sadam, is a fragrant and mildly spiced South Indian rice dish. Made with fresh coconut, spices, and often tempered with lentils and nuts, it's a comforting and quick meal that is popular across the region.

Ingredients

For the Rice

• 2 cups Cooked Rice (preferably short-grain rice, cooled and separated)

For the Tempering

• 2-3 tablespoons Coconut Oil or Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Black Gram Split)
• 1 teaspoon Chana Dal (Split Chickpeas)
• 1-2 sprigs Curry Leaves
• 2-3 Dried Red Chillies (broken into pieces)
• 1/4 teaspoon Asafoetida (Hing)
• 10-12 Cashew Nuts (optional, halved or whole)
• 2 tablespoons Peanuts (optional)

Other Ingredients

• 1/2 cup Freshly Grated Coconut
• Salt (to taste)

Instructions

1. Heat the coconut oil or sesame oil in a large pan or Kadai over medium heat.
2. Add mustard seeds and let them splutter.
3. Add urad dal and chana dal. Fry until they turn golden brown.
4. Add the dried red chillies, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
5. If using, add cashew nuts and peanuts and fry until they are golden brown and crunchy.
6. Reduce the heat to low and add the freshly grated coconut. Sauté for 1-2 minutes, being careful not to brown it.
7. Add the cooked and cooled rice to the pan. Season with salt to taste.
8. Gently mix everything together until the rice is well coated with the tempering and coconut. Do not overmix, as it can break the rice grains.
9. Cook on low heat for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
10. Serve hot or at room temperature.