COCONUT RICE / THENGAI SAADAM

In South India, coconut rice is a popular one and is made during festivals like pongal and navratri as nivedyams or offering to God. It is also called “Chitra annam", a prasadam in south indian temples.

I have cooked rice in coconut milk , which gives a heavenly flavour and taste of coconut.You can cook in water also .It is a very simple recipe too.Best recipe for lunch box.

INGREDIENTS FOR COOKING RICE

 Good quality raw rice                  - 1 cup

 Coconut milk                                   - 2 cups

 Grated fresh coconut                   - 1 ½ cups

 Salt                                                       - to taste

FOR SEASONING

  Coconut oil                                - 2 tbsps

  Mustard seeds                          - 1 tsp

  Urad dal                                       -1 tsp

  Groundnuts                               - 3 tbsps

  Dry red chilies                          - 4 nos (broken)

  Asafoetida/hing                       - 2 pinches

  Curry leaves                               - 1 sprig

METHOD

Wash and cook the rice with coconut milk in a pressure cooker for 4 whistles.

When the pressure settles down open the lid and take out the cooked rice and spread it on a plate and separate the rice grains with the help of fork and allow it to cool . Keep aside.

(If there are any lumps in the rice then break the lumps with the fork)

Heat two tbsps of  coconut oil in a pan.

Add mustard seeds, when it splutters, add red chillies, asafetida powder, groundnuts, urad dal, curry leaves and finally add grated coconut.

Sauté till light brown colour or half roasted.

Add the cooked and cooled rice and add the required salt  and mix well.

Cook for five minutes in a medium flame.

Serve with pappads