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10 December 2012,00:43 by
D.Sumithra

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THENGAI SADAM (COCONUT RICE)

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Pressure-cook the rice and set aside.
  • Dry roast the sesame seeds, powder fine and set aside.
  • Heat 2 tablespoon ghee, fry the cashew nuts till golden and set aside.
  • Heat the remaining 1 tablespoon ghee and fry the grated coconut till reddish brown. Set aside.
  • Heat 2 teaspoon oil and add all the ingredients for tempering.
  • When the mustard seeds splutter, add the green chillies, rice, salt and the fried coconut.
  • Mix well and sprinkle in sesame seed powder.
  • Garnish with the fried cashew nuts and serve hot.

INGREDIENTS

  • 150 grams long-grained rice
  • 2 tablespoon sesame seeds
  • 120 grams fresh coconut, grated
  • 50 grams ghee
  • 50 grams cashew nuts, halved
  • 2 green chillies, chopped fine
  • Salt to taste

Tempering

  • 1 teaspoon black gram dal
  • 1 teaspoon Bengal gram dal
  • 2 teaspoon Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • A few curry leaves

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