Free recipe

தேங்காய் சாதம் (Thengai Sadam), coconut rice

Serves 4About 30 minutes

What to buy

Check your pantry first

Produce

Dry goods and grains

Pantry staples you may already have

Spices and seasonings

Pantry staples you may already have

Ingredients

  • 1 cup raw rice
  • 2 cups water, adjusted for the rice
  • 1 cup fresh grated coconut
  • 2 tbsp coconut oil
  • 1/2 tsp mustard
  • 1 tbsp chana dal
  • 1 tsp urad dal
  • 2 green chillies
  • 8 curry leaves
  • 10 cashews, optional
  • salt to taste

Method

  1. Cook the rice to separate tender grains. Cool on a plate.
  2. Heat oil, crackle mustard, and fry dals and optional cashews until golden. Add slit chillies and curry leaves.
  3. Add coconut and stir gently for 1 minute without browning. Fold in rice and salt, warm through and serve.

Tips: Fresh coconut gives a softer texture than dried coconut. Refrigerate leftovers promptly.

Allergens: Contains coconut; optional cashew is a tree nut.

Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.

Cooking involves heat and common allergens (milk, tree nuts). Please cook safely.
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