Thengai sadham
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Rice; washed |
| 50 | millilitres | Oil |
| ½ | teaspoon | Mustard seeds; (2 g) |
| 1 | teaspoon | Urad dal; (5 g) |
| 6 | Red chillies; cut into pieces | |
| 2 | Sprigs curry leaves | |
| 2 | Onions; chopped (100 g) | |
| 2 | Green chillies; slit lengthwise | |
| 1 | Coconut; grated | |
| Salt to taste | ||
| 50 | grams | Coriander leaves; chopped |
Directions
BOIL the rice till three-fourths done and cool. Heat oil and season with mustard seeds, urad dal, red chillies and curry leaves. When the mustard seeds crackle, add chopped onion and green chillies. Cook for a few minutes, add grated coconut, reserving a little for garnishing, and saute without letting the mixture turn brown. Add the cooked rice, salt, coriander leaves and toss rapidly. Serve hot, garnished with freshly grated coconut.
Converted by MC_Buster.
NOTES : Coconut rice
Converted by MM_Buster v2.0l.