Coconut Rice is basically a South Indian Cuisine, made in all the four south Indian states with little variation. This version is prepared in Tamil Nadu and is one of the most popular rice cuisines.
Coconut Rice / Thenga Sadam / Nariyal ke Chawal
Rice 250 gms
Split black gram (Urad dal) 1 tsp
Split Bengal gram (Chana dal) 1 tsp
Asafetida 2 pinches
Turmeric powder (haldi powder) ¼ tsp (optional)
Red chillies 5-6 nos
Mustard seeds (rai) 1tsp
Coconut grounded 1 cup (dry)
Salt to taste
Curry leaves 1 bunch
Cashew nuts (kaju) 50 gms
Oil for cooking
Cook rice and let it cool. In a cauldron (kadai), heat oil, put mustard seeds, split black gram (Urad dal), split bengal gram (Chana dal), asafetida, curry leaves, red chillies. Once it sputters add the grated coconut and cook, till the coconut releases aroma and oil starts leaving the sides.
Ensure that the coconut doesn’t get brunt or overcooked. Stir till the all the ingredients gets roasted. Now add salt and cooked rice. Mix well. Finally, garnish with roasted chews (kaju). Serve hot.