After sharing the TamBrahm Style LEMON RICE recipe I am back with another tasty, popular and interesting South Indian Dish - Thengai Saadam. This rice is cooked for Marriage functions, Special occasions and as prashad/Naivedhyam during Pooja/festivals.
The freshness of the coconut is very important to get the right taste and texture . Also adding coconut oil to temper the rice takes it to a different level.
Though there are different ways of making this rice, I am sharing a special and exclusive recipe that has been passed down generations. A traditional 'Thanjavur Thengai Saadam'.
COCONUT RICE | THANJAVUR THENGAI SAADAM :
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 2
1 Cup = 250 ml
1 Cup Uncooked Rice ( Sona Masoori or Ponni is best suited)
1/2 Cup Freshly grated Coconut
Salt to taste
For the Spice Powder :
1/2 teaspoon Sesame Oil
1 & 1/2 teaspoon Channa Dal/ Bengal Gram
1 & 1/2 teaspoon Urad Dal / Husked Black Gram
1/4 teaspoon Dhania
3 Dry Red Chillies
For the tempering:
1/4 teaspoon mustard seeds
1 teaspoon Urad Dal
1 teaspoon Channa Dal
1 Dry Red Chilli ( use the 'Salem' Chillies - the tiny fat ones)
1 Sprig Curry leaves ( fry seperately)
1 tablespoon Coconut Oil
1. In a pan, add oil and fry all the ingredients given under 'Spice Powder'. Fry till they are brown. Switch off.
2. In the same pan add little coconut oil and fry the Curry leaves in low flame till they turn glossy, transfer it to a plate and keep it aside.
3. Coarsely powder the fried ingredients, except Curry leaves. Your 'Spice Powder' is ready.
4. In the same pan add the remaining coconut oil, temper using the ingredients given under 'tempering' and add the freshly grated coconut. Saute' for 2 minutes in low flame by gently mixing so that only excess moisture in the coconut escapes.
TIP: Do not overdo this step . Make sure not to brown the coconut or the dal. Also avoid using the mixer to grate the coconut.
5. Now add the spice powder , salt and mix well.
6. Let it cook on low flame for a minute and switch off.
7. Add the cooked rice to this mixture, mix well . Add the fried curry leaves ,mix and serve hot.
Coconut Rice tastes great when eaten cold also. It is a fantastic idea to pack this rice for lunch box or picnics.
A lovely dish to make on days when you are busy with other work. A healthy Vegan and Gluten free traditional recipe .