Coconut Rice (Thengai Sadam)

Nutrition values are AI-estimated based on ingredients.

• 4 tablespoons of coconut oil
• 2 teaspoons of mustard seeds
• 1 teaspoon of chana dal
• 1 teaspoon of urad dal
• 2 dried red chilies
• 2 tablespoons of fresh curry leaves
• 1 tablespoon of grated or finely minced ginger
• Sliced green chilies
• 1/4 cup of whole cashew nuts
• 1/2 cup of freshly grated coconut
• 2 cups of cooked rice
• 1 1/2 teaspoons of salt

1. 1Heat 4 tablespoons of coconut oil in a non-stick pan over medium heat.
2. 2Add 2 teaspoons of mustard seeds to the hot oil.
3. 3Add 1 teaspoon each of chana dal and urad dal, then stir and sauté until the dals turn a light golden brown.
4. 4Add 2 whole dried red chilies, 2 tablespoons of fresh curry leaves, 1 tablespoon of grated ginger, and sliced green chilies to the pan, then briefly stir until fragrant.
5. 5Add 1/4 cup of whole cashew nuts to the pan and sauté until they turn golden brown.
6. 6Mix 1/2 cup of freshly grated coconut into the pan, stirring briefly to lightly toast but not brown it.
7. 7Add 2 cups of cooked rice and 1 1/2 teaspoons of salt to the pan.
8. 8Gently but thoroughly stir the mixture with a spatula to evenly distribute ingredients and heat the rice through.

These instructions are our analysis of the original video. Watch on YouTube →