Thengai Saadam (Spiced Coconut Rice) Recipe
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Sunflower Oil | 2 tablespoons |
| Fresh Coconut (grated) | 1/2 cup |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Whole) | 1 teaspoon |
| Dry Red Chilli (broken) | 2 |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 6 leaves |
| Fresh Coriander (Dhania) Leaves | 2 sprigs |
| Cashew Nuts | 7 |
| Salt | To taste |
| Ghee | 1 teaspoon |
Instructions
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Cook the Rice: Begin by washing the rice thoroughly, then cook it until soft. Once cooked, spread the rice out on a plate and fluff it gently to separate the grains. Tip: For the best results, use pre-cooked rice that has been cooled—this helps to prevent the rice from becoming mushy.
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Prepare the Spiced Coconut Mixture: In a pan, heat the sunflower oil and ghee together. Add the mustard seeds and let them splutter. Next, toss in the urad dal, broken dry red chilies, cashews, and curry leaves. Fry everything on medium heat until the cashews turn golden brown.
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Add the Coconut: Once the cashews are golden, reduce the heat to low. Add the grated coconut to the pan and stir continuously until the oil separates from the coconut, and the mixture becomes aromatic.
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Combine and Serve: Turn off the heat, then add salt to taste. Allow the mixture to cool slightly. Once cooled, gently fold in the fluffed rice, making sure it’s well coated with the spiced coconut mixture.
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Garnish: Garnish with fresh coriander leaves for a burst of freshness and color.
Serve your Thengai Saadam (Spiced Coconut Rice) with a side of cooling curd (yogurt) or a flavorful kurma. Enjoy this traditional South Indian dish that brings together aromatic spices and the richness of coconut in every bite!
