Coconut rice is absolutely flavourful. The sweetness of the coconut, onions and the heat from the fried dried red chilli. So intense are the flavours. Coconut rice has many versions  available. This version is from Tamil Nadu. In  Kerala they prepare different by adding raw garam masala spices and coconut milk and in Thailand coconut rice is prepared by cooking rice in coconut milk.

        Tastes really nice when served with fried papad. In some places the fried papads are crushed with hand as fine pieces and mixed with rice before serving. The papad give texture to this dish and the saltiness of the papad go well with the sweetness of the coconut and the heat from chilli. Non vegetarian spicy gravies go well with this dish. Kids also love this rice. In temples this rice is served as prasadam. Can be made with leftover rice too. Can be made in a jiffy without any effort. Suits for quick lunch box recipe.

Thengai Sadam

INGREDIENTS:

 Basmathi Rice/ Any rice used to prepare lunch- 1 cup
Coconut, grated- 1/4 cup
Mustard seeds- 1/4 teaspoon
Channa dhal/bengal gram dhal- 1 teaspoon
Urad dhal/ blackgram dhal- 1 teaspoon
Cashewnuts, broken- 5
Jeera- 1/4 tesaspoon
Onion, chopped-1 medium
Dried red chillies-2
Curry leaves- 2 strands
Coriander leaves, chopped- 2 teaspoons
Oil- 3 teaspooons
Salt- to taste


PROCEDURE:

  • Half cook the rice with salt and drain excess water.
  • Heat oil in a pan; add the mustard seeds and dried red chillies. When it crackles add the jeera, channa dhal, urad dhal, cashew nuts and fry in that oil till the colour turns to golden brown. 
  • Add the onion  and curry leaves; saute in the oil for a minute till translucent. Now add the coconut and mix well for a second.
  • Immediately add the rice and mix well. Add salt if required.
  • Sprinkle coriander leaves and mixwell and switch off the gas.
  • Note: The amount of Coconut adding depends on your taste and health condition. 1/4 -1/2 cup of coconut can be added depending on your taste.