Coconut Rice | Thengai Sadam  is fragrant, easy to make and the nutty flavor of cashew or peanuts, crunch from Bengal gram-Black gram, aroma of coconut oil and curry leaves along with freshly grated coconut makes it a dish packed with flavors and texture.

If you like coconut, this one is for you. Like Lemon rice, this dish too is an easy – made instantly – popular lunchbox dish, a quick food to feed a large group of people. You can make this with freshly cooked rice but also perfect way to use left over rice.

Fresh coconut is best for this recipe, but frozen grated or shredded coconut also works (Thaw before you use).

Serves: 2
Preparation time: 20 mins and cooking time: 10 mins

Ingredients you’ll need:

2 Tbsp coconut oil
1/4 tsp black mustard seeds
2 Tbsp cashew nuts pieces or peanuts
1 Tbsp Bengal gram
1/2 Tbsp Split Black gram-optional
2 dry red chili or to taste
4-5 curry leaves
1/8 tsp asafoetida powder
1 cup fresh shredded coconut (or frozen)
3 cups pre-cooked and cooled
Salt – to taste

Preparation:

Heat 2 tbsp coconut oil in a wok and when hot, add mustard seeds. As they crackle – add cashew nuts pieces or peanuts, bengal gram and split black gram (optional) and sauté them on low heat till they are golden. Then add red chili, curry leaves and asafoetida.

Add the shredded coconut immediately and cook on medium-low heat, stirring often, the coconut shouldn’t over cook. Now add the cooked rice and sprinkle salt and gently mix well and serve.

Happy cooking.