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Grated-Coconut-Rice-Recipe
Jane Sheeba

Grated Coconut Rice Recipe - Thengai Saatham

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • Main ingredients:
  • Cooked rice – 2 Cups
  • Grated coconut – 1 Cup
  • For Seasoning:
  • Cumin seeds – 1/2 tbsp
  • Mustard seeds – 1 tbsp
  • Chana dal Kadalai paruppu – 1.5 tbsp
  • Urad dal Ulutham paruppu – 2 tbsp
  • Green chillies – 1 slit lengthwise
  • Cashews – 5-8
  • Curry Leaves – 1 sprig
  • Oil – 1 tbsp
  • Ghee optional – 1/2 tbsp
  • Salt – to taste.

Method
 

  1. Wash and cook rice. Allow it to cool in a plate. You may add a tbsp of cooking oil and mix it with a fork to make the rice non-sticky.
  2. In a kadai, heat 1 tbsp of cooking oil. Add 1/2 tbsp of ghee (optional).
  3. Add chana dal and allow it to change color. Next add the cumin seeds and let them splutter.
  4. Once it splutters, add urad dal. Then add the mustard seeds and let them splutter.
  5. Then add the cashews and fry them.
  6. Now add the slit green chillies. And then the curry leaves.
  7. Once the ingredients are fried, it is time to add the grated coconut. After adding the coconut, fry it for about a minute by stirring.
  8. The coconut should not be cooked, it should still maintain its tender texture. But at the same time, it should not be raw too!
  9. Add in the required amount of salt and mix.
  10. Add the cooked rice. Add the rice in small amounts and mix well at each instalment.
  11. Remove from heat and serve.