Thengai Sadam (4 servings)

Looks yummy

1 cup grated coconut

3 cups cooked rice

1 tsp mustard seeds

2 tsp urad dal

Salt to taste ( 1 tsp)

1/4 tsp sugar

3 green chilies (slit)

1 red chili

3 sprigs curry leaves

2 tsp veg. oil

2 tsp coconut oil

1/3 cup roasted peanuts

Pressure cook 1 cup raw rice in 2 or 21/2 cups water so the grains remain  separate.

Spread the rice on a platter to cool and separate out.

In a frying pan, heat the oil and allow the mustard seeds to splutter. Simmer t he flame and add the urad dal. As it changes color, add the slit chilies (both green and red) and peanuts. When slightly done, add the coconut and fry a little till the aroma whiffs through. Add the salt and sugar and also the curry leaves. Switch off the flame and let the mix cool a bit.

Meanwhile, heat the coconut oil and when the oil give the fragrance add to t he rice. Add the cooled mix also and mix well.

Cooking tip: If you have a little extra time and you want the rice to get the taste of the dal too, you can dry roast t he urad dal along with the red chili and curry leaves and powder ti and add to the rice. In that case, you can use chana dal for tempering in place of urad dal.


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