Jan 4, 2012

Coconut Rice (Thengai saadam)

Coconut Rice

Serves: 2

A very tasty rice preparation. Popular in Tamil cuisine !!!

Serves: 2

You will need

Tip – Please use same measuring cup to measure rice and coconut milk.

1 tablespoon ghee

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

½ teaspoon urad dal

½ teaspoon chana dal (Bengal gram)

2 small cinnamon sticks (optional)

2 cloves (optional)

2 green chillies, chopped

1 dried red chilli, broken

6 curry leaves

2 tablespoon grated coconut

1 cup (200g) basmati rice

1 ¾ cup thin coconut milk

½ teaspoon salt (or to taste)

Extra 1 teaspoon grated coconut (to garnish)

1 tablespoon shallow fried raisins and cashew nuts (optional)


Wash rice. Drain out water thoroughly. Keep aside.

In a non stick pan, heat ghee. Add mustard seeds. When they crackle, add jeera, urad dal, cloves (optional ), cinnamon stick (optional), chana dal, curry leaves, chopped green chillies, red chilli and grated coconut. Saute on a low heat for 5 minutes until fragrant.

Add drained rice and sauté for 5 – 6 minutes on a low heat.

Add coconut milk and salt to taste. Mix all the ingredients well. Cover with a tight lid and bring to boil on high heat. Lower the heat and cook for 12 – 15 minutes until the liquid has been absorbed. (until the water dries up and rice cooked well (each rice grain should be separate)).

Sprinkle extra 1 teaspoon grated coconut (optional) and shallow fried raisins and cashew nuts (optional). Serve with any spicy curries / pickle / Pringles / Potato chips of your choice.

1 comment:

Aarthi said...

love this all time