Coconut Rice (made of left over rice and without coconut milk)

Coconut Rice / Thengai Saadam (made left over rice and without coconut milk)

Homestyle recipe, made of left over cooked rice, seasoning and grated coconut.

Serves: 2- 3

Ingredients

Cooking oil – 1 tablespoon

Mustard seeds- 1 teaspoon

Jeera / cumin seeds- ½ teaspoon

Urad dal – ½ teaspoon

Channa dal / kadala parippu - Bengal gram -  1 tablespoon

Curry leaves – 1 spring (6 nos)

Ginger - chopped - 1 teaspoon

Small green chilli, chopped - 1 teaspoon

Red chilly - 2 , halved

2 cups cooked rice (Indian standard measuring cup of 200 ml / 8 oz capacity) Rice should not be overcooked

½ teaspoon salt (or to taste)

2 tablespoon grated coconut (or 2 – 4 tablespoons)

Extra 1 teaspoon grated coconut  (optional) for final garnishing

Method

Heat oil in a wide kadai / frying pan and add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, halved red chillies, ginger, green chillis and channa dal. Saute well for 5-8 minutes on a low heat until fragrant and color change in channa da, red chillies and curry leaves.

Add cooked rice, salt to taste and grated coconut. Mix well all the ingredients well. Cover with a lid and  cook on a low heat for 5 – 8 minutes until rice well combined with all the ingredients / fragrant. Sprinkle extra 1 teaspoon grated coconut (optional) when serving. Serve hot with pickle / sambar/ tomato fry / potato chips / Pringles ..