AuthorPooja SundariaCategoryLunch, VeganHello Foodie Fellows! This is one of my mouth-watering dishes; one of the most flavoured and easy to make a rice dish. Well, Friday cannot be better than this kind of meal. The key to this simple recipe is fresh coconut.
It is a Tamil Nadu special dish called Thengai Sadam (Coconut rice). Coconut Rice is popular in south India. With a simple tempering, freshly grated coconut, and curry leaves for most authentic flavour. This recipe made with very few ingredients and it works great if you have pre-boiled rice. Toasted coconut gives a nutty, light flavour and aroma to this special rice dish. Of course, it is a vegan-friendly and gluten-free meal.
This versatile south Indian coconut rice needs to have tempering aka tadka with mustard seeds, dried red chili, few lentils, and few more basic pantries staple ingredients with extra crunch from cashew. This special but easy south Indian style rice savoury lunch box recipe is full of the nutritious and easy peasy dish for busy weeknights. Nothing can beat the flavour and aroma of fresh coconut, but if you cannot find fresh coconut, frozen will work too.
It is one of the most common food in south India which made during special occasions as Prasadam. The amazing nutty flavour of the recipe will surely like your taste buds.
Enjoy. Stay healthy, stay humble! Happy weekend 🙂
Ingredients
Instructions
Heat coconut oil in a pan.
Once the oil is hot, add mustard seeds, Urad dal, Chana dal, and asafoetida to it.
Let them crackle for a few seconds. Then add curry leaves, dry red chilies, and cashew nuts and fry till cashew nuts are slightly browned.
Add green chilies and grated coconut and fry for 2-3 minutes until coconut is slightly browned.
Now add salt and cooked rice and mix gently.
Serve hot with aloo kurma or you can eat as it is.
Ingredients
Directions
Heat coconut oil in a pan.
Once the oil is hot, add mustard seeds, Urad dal, Chana dal, and asafoetida to it.
Let them crackle for a few seconds. Then add curry leaves, dry red chilies, and cashew nuts and fry till cashew nuts are slightly browned.
Add green chilies and grated coconut and fry for 2-3 minutes until coconut is slightly browned.
Now add salt and cooked rice and mix gently.
Serve hot with aloo kurma or you can eat as it is.