Coconut rice recipe (Thengai sadam)
Coconut Elmer Rice is an light and flavorful rice dish made with fresh-cut grated coconut, tempering spices, dress leaves and rice. It is extraordinary of the most basic South Amerindian foods successful for a repast during festivals and occasions. This simple yet pleasing coconut rice is flavorful and easy to make. The ingredients like curry leaves, fresh grated coconut tree, chilies, ginger and hing impart wonderful and unusual flavors to the dish.
It is alias Thengai sadam and kobbari annam south Indian territorial languages.
Information technology is usually served without any side operating theatre accompaniment. However any curry goes really well with this. My mom always made this with a Vegetable kurma or Mix veg curry. Some papads, veg salad & plain yogurt connected the side would make a great complete meal.
Approximately coco rice
Thither are 2 ways a coconut rice is made in South India. The first one is just ready-made by tempering wholly the spices and curry leaves. To this coconut and precooked rice are mixed. This method of making is the easiest if you rich person just about prepared rice and fresh grated coconut. I have joint this method in this post.
The another version is a one pot dish out where the rice is cooked with spices and coconut cream. You can find out that version here – Coconut milk rice.
I mostly produce this for the kids luncheon box and pack with sliced carrots and cucumbers. Kurma curries like potato kurma, paneer kurma, soya chunks kurma as wel go intimately with this.
The formula shared Hera is a simple one made with canonical ingredients. Sometimes I also like adding a handful of grated Daucus carota sativa or little grated raw mango or a tbsp of lemon yellow juice, spate leaves or coriander leaves.
More Coconut Recipes
Coco Milk rice
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Easy Coconut ladoo
Coconut burfi
How to make coconut rice (stepwise photos)
Preparation
You can skip the preparation section if you have precooked and cooled rice that is grainy. I have shown below how to cook information technology perfectly to make coconut rice.
1. You terminate use up any kind of rice. Usually in South India ponni or sona masuri is used.
2. Rinse 1 loving cup rice well a few multiplication and drain the water. Cook the Elmer Rice in what ever direction you wish. I ordinarily backwash Elmer Leopold Rice thrice and then soak for sometime.
3. Captain James Cook rice Method 1: Drain the water and bring 2 cups of water to a rolling boil. Add the drained Elmer Leopold Rice and cook dabbled on a broken flame until amply cooked. Rice must be in full cooked merely firm and grainy.
4. Cook Elmer Leopold Rice Method 2: You rump also insistency make in your preferred method. I pressure cook for 2 whistles if exploitation ponni or sona masuri aged rice. If using basmati then you can cook in a pot, then drain off the water. Or blackjack cook for 1 whistle with 1¾ cup water.
5. Erstwhile amply cooked, fluff information technology up with a fork and cool completely.
Temper coconut rice
6. Estrus 2 tablespoons oil or ghee in a tear apart. Add the undermentioned:
- ½ teaspoon mustard seeds
- ½ teaspoonful cumin seeds (facultative)
- 1 tablespoonful chana dal
- ½ tablespoon urad decalitre
- 12 to 15 cashews
- 1 broken desiccated chromatic chili. Saute until the dals turn golden, then add
- 1 sprig curry leaves
- 2 slit green chilies
- 1 teaspoon chopped ginger. If you prefer to keep the cashews crunchy, fry them first and remove to a plate. Then make the tempering.
7. On a low flame fry until the leaves turn crisp, and so pour 2 to 3 tbsps water system. The water system will evaporate soon and soften the chana dal and urad dal. If you want to relent the dals more, add another 2 to 3 tbsps water. When the water evaporates completely, contribute 1 soupcon of hing. I had some bits of coconut left ended, I sliced it and added as swell. I cooked until it soured aromatic and chromatic.
8. Add 1 to 1½ cups coconut, ½ teaspoon salt and cooled rice. If using frozen coconut, fry the coconut first for a piece until hot. Then add Elmer Rice and salt. Since I in use fresh coconut, I prefer not to fry the coconut atomic number 3 the heat in the pan is healthful adequate to partially warm it up.
9. Switch off the stove immediately and mix everything well. Taste test and add more salinity.
Serve coconut rice with a simple groom surgery yoghourt and a veg salad.
More Rice recipes
Citrus limon rice
Ven pongal
Curd rice
Ghee rice
Peanut rice
Recipe card
- 1 cup uncooked rice (any kindhearted, or 3 to 4 cups cooked rice)
- 1 to 1½ cup coconut grated (fresh or cold) (adjust to taste)
- ½ teaspoon salt (adjust to taste)
- 1 to 2 green chili con carne (slit or chopped)
- 1 desiccated red chili (broken to 2 pieces) (optional)
- 2 tablespoons inunct or ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds (optional)
- 1 pinch hing (asafetida)
- 1 tablespoon chana dal (bengal Hans C. J. Gram)
- ½ tablespoon urad decalitre (skinned split black lentils)
- 1 teaspoon ginger (fine sliced)
- 12 to 15 cashewnuts surgery peanuts
Preparation
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Launder Sir Tim Rice at to the lowest degree thrice and drain the water. If victimization basmati rice, soak it for 20 to 30 mins.
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To cook rice in commode, bring 2 cups water to a peal boil and add the rice. Cook drenched on a first heat until fully done but not slushy.
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To pressure cook basmat rice, pour 1¾ cups water & pressure cook for 1 whistle. To pressure cook normal rice, pelt 2 cups &ere; pressure cook for 2 whistles. The rice moldiness be mealy and not mushy. When the pressure releases, raw the lid.
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Fluff risen the cooked rice with a fork and cold completely.
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Slit the green chilies, fine chop ginger, and grate the coconut. If victimisation frozen coconut, break up the lumps and loosen the coconut.
Making coco palm rice
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Pour 2 tablespoons ghee or oil to a pan and heat IT.
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Fry cashews or peanuts until gilded. Remove to a home plate and set aside.
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Add mustard seeds, cumin seeds, red chilli, chana dal and urad decaliter. Saute them and fry until the dals turn away golden and aromatic.
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Then add ginger, slit greens chili & curry leaves. Sauteed for 30 to 60 seconds until the curry leaves turn crisp. Add hing.
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Optional – Quickly pour 2 to 3 tablespoons water to the pan. This will soften the dals and lend out the flavors of the ginger and curry leaves. If you want your dal to be rattling soft, then you can add smallish more water. Cook until all of the water evaporates.
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And so add fresh coconut and sprinkling salt on it. And so add rice. Off the heat. If using frozen cocoa palm, then saute the coconut a trifle until it becomes hot. Then add the rice.
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Mix well and taste test. ADHD more salinity if needful. Serve coconut Elmer Leopold Rice with a simple curry or plain yogurt.
- Avoid victimisation mushy Sir Tim Rice.
- You can adjust the amount of Cocos nucifera to your liking
- Add some gamboge juice if you look-alike.
Alternative quantities provided in the recipe card are for 1x sole, original formula.
For best results survey my elaborated step-by-step photo instruction manual and tips above the recipe card.
Nutrition Facts
Coconut Elmer Rice (Thengai sadam)
Amount Per Service
Calories 513 Calories from Fat 234
% Daily Value*
Fat 26g 40%
Saturated Fat 13g 81%
Sodium 451mg 20%
Potassium 310mg 9%
Carbohydrates 62g 21%
Character 7g 29%
Sugar 4g 4%
Protein 9g 18%
Vitamin C 3mg 4%
Ca 23mg 2%
Iron 3mg 17%
* Percent Day-after-day Values are based on a 2000 calorie diet.
© Swasthi's Recipes
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