Description: Thengai Sadam, a South Indian dish often prepared during festivals and offered to the deity, is both healthy and easy to make. This recipe is perfect for packing in your lunch box too.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 cup Rice
- 2 tbsp Oil
- ½ cup Grated Coconut
- ½ tsp Mustard Seeds
- 1 tsp White Urad Dal
- 2 Dry Red Chilies (broken)
- A pinch of Asafoetida (Hing)
- 6 Curry Leaves
- Fresh Coriander (for garnish)
- 7 Cashews
- Salt to taste
- 1 tsp Ghee (Clarified Butter)
Preparation Time: 10 mins
Cooking Time: 30 mins
Instructions:
-
Cook the Rice: Wash the rice and add it to a pressure cooker with the required amount of water. Close the cooker and cook for 3 whistles. Once done, open the cooker and spread the rice on a plate to cool. You can also use leftover rice if available.
-
Prepare the Tempering: Heat oil and ghee in a pan. Add mustard seeds, asafoetida, urad dal, dry red chilies, cashews, and curry leaves. Fry until the cashews turn brown.
-
Add Coconut: Add the grated coconut to the pan and sauté for 1-2 minutes. Turn off the heat and add salt to taste.
-
Mix with Rice: Once the mixture has cooled, add the cooked rice and gently mix everything together.
-
Garnish: Garnish with fresh coriander.
Serving Suggestion: Serve Thengai Sadam with Vegetable Kurma and Masala Vadai for a complete meal.
Enjoy this delicious, fragrant South Indian dish as part of your festive celebrations or in a hearty lunch!
