Indian Bread and Rice Recipes - Coconut Rice (Thengai Sadam) Recipe

Ingredients

• 1 1/3 cups (250 g) uncooked Basmati or long-grain rice, washed and drained

• 3 cups (750 ml) water

• 3 tablespoons oil

• 1 teaspoon black mustard seeds

• 3-5 dried chilies, broken into pieces

• 2 green chilies, sliced

• 1-2 cloves garlic, minced

• 1/2 tablespoon minced ginger

• 1 teaspoon white lentils (urad dal)

• 2 tablespoons Bengal gram (channa dal) or yellow split peas

• 10 curry leaves

• Pinch of ground turmeric

• Pinch of asafetida powder

• 1 teaspoon salt

• 1/2 cup (50 g) freshly grated coconut,

• dry-roasted in a skillet until golden brown

• Fresh coriander leaves (cilantro), to garnish

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Method:

1. Boil the rice in the water for 5 minutes, drain well, then spread out on a tray to cool.

2. Heat the oil in a wok and stir-fry the mustard seeds, chilies, garlic and ginger for 1 minute until the seeds begin to pop. Add the white lentils, Bengal gram, curry leaves and turmeric and stir-fry until the lentils turn golden. Add the asafetida, salt, coconut and rice and mix thoroughly.

3. Remove from the heat and set the rice aside for 1 hour to allow the flavors to penetrate. Reheat and serve garnished with coriander and, if desired, a few shreds of fresh coconut. Ideal with a few poppadums, chutneys and yogurt.