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DISH NAME : THENGAI SADAM(COCONUT RICE)
Preparation Time : 15 minutes
Cooking Time : 25 minutes+ to cook rice
Description
Coconut rice is found world over, the difference being in the ingredients used & the method used in making it.
This is the South indian version. Each household does have their own version. Some cook rice with coconut milk, whereas some add grated coconut after cooking normally.
Coconut belongs to the Palm family. Coconut fruits are large and nearly round. The husk is hard, brown, and has a rough, hairy surface. Three round depressions / eyes are found on one end of the fruit. The husk is used for coir making. White flesh is used in cooking, grated or ground to a paste. Coconut is grated and ground to extract coconut milk. The white flesh of the fruit is the coconut meat. Oil is also extracted from coconut oil and is used in cooking, specially in South India.
Coconut oil contains saturated fats that are different from those present in animal fats. Like other vegetable oils, coconut oil also does not contain cholesterol. Organic, virgin and refined coconut oil is readily available in the market. Coconut oil contains about 50 per cent lauric acid. The only other abundant source found in nature is human breast milk. Lauric acid is good for health.Even though coconut oil is a fat, it actually promotes weight loss because of the healthy medium-chain fatty acids. These fatty acids do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy, just like carbohydrates. So the body uses the fat in coconut oil to produce energy, rather than be stored as body fat. Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties.
Note
1) Always wash rice before soaking. Or else it will break into bits.
2) Ideally coconut oil is used for cooking this, but if you do not have it substitute with either clarified butter/ghee or any other oil.
| Quantity | Name |
|---|---|
| 1 Cup | Basmati rice, washed & drained |
| 1 Tsp. | Mustard seeds, black |
| 3 No.s | Red chillies broken into pieces |
| 2 No.s | Green chilli es chopped fine |
| 2 Cloves | Garlic chopped fine |
| 1 Inch | Ginger chopped fine |
| 1 Tsp. | Black gram dal |
| 2 Tbsp. | Bengal gram toasted |
| 2 Tbsp. | Coconut oil |
| 1 Pinch | Turmeric powder |
| 1 Pinch | Asafoetida powder |
| Salt to taste | |
| 1 Cup | Coconut, grated |
| 2 Tbsp. | Corriander leaves chopped fine |
Method
1) Boil rice until just cooked. Drain & let it cool.
2)Heat oil & crackle mustard seeds,then add both type of chillies, turmeric powder, garlic & ginger. Saute till ginger turns light brown.
3) Add asafoetida, salt & coconut & fry till coconut is fried.
4) Then add rice and mix well.
5) Serve garnished with corriander leaves.
Serving Suggestions
Serve hot with raita, pickle and any gravied curry.