Thengai Sadham (Coconut Rice)

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


250 gram rice -- washed
50 milliliters oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
6 medium red chiles -- cut into pieces
2 sprigs curry leaves
2 medium Onions -- chopped
2 medium green chiles -- slit lengthwise
1 medium coconut -- grated
1 teaspoon salt to taste
50 grams coriander leaves -- chopped

Preparation / Directions:

BOIL the rice until three-fourths done and cool. Heat oil and season with mustard seeds, urad dal, red chiles and curry leaves. When the mustard seeds crackle, add chopped onion and green chiles. Cook for a few minutes, add grated coconut, reserving a little for garnishing, and sauté without letting the mixture turn brown. Add the cooked rice, salt, coriander leaves and toss rapidly. Serve hot, garnished with freshly grated coconut.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes