THENGAI SADAM, COCONUT RICE

Ingredients

• 1 cup Rice
• ¼ cup Urad dal white
• ½ cup Coconut grated
• Salt
• 1 teaspoon Ghee

To temper

• 1 tablespoon Coconut Oil /ghee
• ½ teaspoon Mustard
• 6 cashew nuts
• 4 Green or red chilli
• 1 Curry leaves sprig
• Asafoetida a generous pinch

Instructions

1. Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you use for 3 – 4 whistles.
2. Add a teaspoon of ghee and required salt and fluff the rice.
3. Soak urad dal for 1 hour, drain the water and dry roast it in a pan until its turns golden brown and nice aroma wafts.
4. You can skip this step and add the urad dal while tempering too, but make sure to keep enough oil for tempering.
5. Heat the pan with oil, temper with the items given under the ‘To temper’ table in order.
6. Add the coconut and roasted urad dal and just give it a stir for ½ minute.
7. Add cooked rice to it and mix well.
8. Top with remaining ghee, drizzle with generous coconut oil as garnish.