Coconut Rice
Thengai sadam, or kobbari annam in Telugu homes: cooked rice tossed with freshly grated coconut and a crackling tadka of mustard, dals, cashews and curry leaves. A temple-festival and lunchbox favourite.
Prep 10 min · Cook 10 min · Total 20 min · Serves 3
Ingredients
Rice
- 3 cups Cooked rice, cooled
- 1 cup Fresh coconut, grated
- 1 tsp Salt
Tadka
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1 tbsp Chana dal
- 1 tsp Urad dal
- 12 Cashews, halved
- 2 Dried red chillies, broken
- 2 Green chillies, slit
- ½ inch Ginger, finely chopped
- 2 sprigs Curry leaves
- 2 pinches Asafoetida
- 2 tbsp Coriander leaves, chopped
Method
- Spread the rice. Spread the cooked rice out on a wide plate so the grains cool and separate. Warm, sticky rice turns mushy when you mix it.
- Fry the dals and cashews. Heat the coconut oil in a wide pan over medium heat. Add the mustard seeds and when they pop, the chana dal, urad dal and cashews. Fry, stirring, until the dals and cashews are golden.
- Finish the tadka. Add the red chillies, green chillies, ginger, curry leaves and asafoetida and stir for 30 seconds until the curry leaves crisp.
- Toast the coconut. Add the grated coconut and stir on low heat for 2 to 3 minutes, just until it smells sweet and loses its raw edge. Don't let it brown.
- Toss and serve. Add the rice and salt and fold everything together gently with a flat spoon until evenly coated. Stir in the coriander. Serve with potato fry, papad or a spoon of pickle.
Tips
Fresh coconut makes all the difference here; desiccated coconut is too dry and sweet. If you must use it, soak 3/4 cup in 3 tbsp warm water for 10 minutes first.