- 1 cup fresh coconut, grated
- 2-1/2 cups cooked rice
- 1 teaspoon mustard seeds
- 2 teaspoons urad dal
- 2 teaspoons channa dal
- a fistful of peanuts
- 1 sprig curry leaves
- 3 or 4 green chillies, finely chopped
- 1 teaspoon ginger, grated
- 1 + 1 tablespoon coconut oil
- Salt to taste
- To begin cooking the Thengai Sadam, heat a tablespoon of coconut oil in a heavy bottomed pan or wok. Add the mustard seeds to the oil, and once it begins to crackle, add in the urad dal, channa dal and the peanuts.
- Once the dals begins to brown, add the green chillies, curry leaves and ginger and stir them together for a few minutes.
- Next, add in the coconut to the kadai and mix them all together. Care should be taken to avoid any moisture remaining in the mixture, therefore keep stirring it properly until all the moisture in the coconut evaporates. At this stage, stir in the cooked rice and salt and combine all the ingredients well. Add a tablespoon of coconut oil to it to separate the grains of the rice.
- Finally, add a tablespoon of coconut oil to the Thengai Sadam, to separate the grains of the rice. Stir fry gently to combine all the ingredient taking care and ensuring that the rice does not get mashed, in the process.
- Once combined, turn the heat to low and simmer for a couple of minutes. Turn off the heat and serve the Thengai Sadam (Coconut Rice) hot with a potato roast and papad.