COCONUT RICE/ THENGAI SADAM

 

     Coconut rice falls under the comfort food category and can be made in minutes if there is cooked rice in hand. Leftover rice works best for this recipe as the cooked grains are distinct which is vital in this dish.
    The dish is mainly popular among the coastal regions across the world and they do have a lot of avatars [A few to name are ohn htamin (the Burmese version), Nasi lemak (Malaysian version, known as the national dish in the country), arroz con coco (popular in Columbia and panama) and a few more versions to name... quiet intriguing right?, Check this Wiki link]. Ok, honestly I have not tried any of these! nor have I tasted. Hence this is the good old South Indian version :)

COCONUT RICE RECIPE

Cuisine - South Indian

Type - Main

Preparation time - 10 minutes

Cooking time - 10 minutes

Yields - 1 to 2 servings

 

INGREDIENTS

Cooked rice (heaped and loosely packed,rice to be measured after cooking) - 1.5 cups

Grated/ Scraped Coconut - 1/2 cup

Salt - to taste
FOR TEMPERING

Coconut oil - 1 tablespoon

Mustard - 1 teaspoon

Black matpe bean (urad dal/ ulundu) - 1 teaspoon

Bengal gram (chana dal/ kalla paruppu) - 1 teaspoon

Whole Cashewnuts (chopped) - 4 nos

Curry leaves - 2 sprigs

Ginger (finely chopped) - 1/2 to 1 teaspoon (optional)

Green Chillies (finely chopped) - 2 nos

Asafoetida - a pinch

METHOD

1. Cook and cool rice completely. Leftover rice works best for these recipes. If the rice is piping hot, gently fluff with fork and spread it over a plate to cool.

2. Heat oil in a saucepan. Pop mustard and then add black matpe bean (urad dal/ ulundu) and bengal gram (chana dal/ kalla paruppu) to the oil. Let them turn slightly golden. Now add chopped cashewnuts and let it get golden. Turn it then and there since the lentils may blacken.

4. Now add curry leaves, green chillies, ginger and asafoetida and let it be in the heat for a second or two.

5. Add grated coconut and saute till the coconut starts loosing its moisture and the mixture appears dry. Season with salt and switch off the stove.

6. Top it with cooked and precooled rice. Mix well with a spatula. Switch on the stove again and simmer for a few minutes till the rice gets warm. Serve warm with potato fry or any other sides of your choice. 

 

TIPS

1. Basmati rice lends a great flavor to this rice. Just make sure the rice is cooled and fluffed before adding it to the coconut mixture.

2. If packing for lunch, the coconut needs to be cooked until dry so that they don't turn bad. But if serving immediately, don't hesitate to leave it with a bit of its moisture.
3. Adjust the amount of scraped coconut as per your liking.

 

PICTORIAL

1. Make the ingredients ready.

Mustard, black matpe bean, Bengal gram, chopped green chillies, curry leaves, chopped cashews and asafoetida.

 

2. Heat oil in a saucepan.

 

 



3. Temper with mustard, black matpe bean, Bengal gram, chopped cashewnuts, greenchillies, curry leaves and asafoetida.

3. Add grated coconut and sauté till the coconut starts loosing its moisture and the mixture appears dry.

 

 

4. Top it with cooked and precooled rice. Mix well with a spatula.  Switch on the stove again and simmer for a few minutes till the rice gets warm.

5. Serve warm with your favourite sides, thogayal or pickle.