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Monday, 14 November 2016

Coconut Rice / Thenga Sadam


Ingredients:

4 cups cooked basmati rice
3/4 cup grated coconut
3 tbsp skinless peanuts
1 tbsp ginger, finely chopped
1 tbsp green chilly, finely chopped
1/2 cup onion, chopped (optional)
1/4-1/2 tsp garam masala (optional)
1/4 tsp asafoetida
1 sprig curry leaves
4 dry red chillies
1 tsp mustard seeds
2 tsp urad dal
1 tsp chana dal /kadalaparippu
2 tbsp coriander leaves, chopped
3 tbsp ghee
salt to taste

Preparation:
  1. Heat a thick bottomed pan and add 1 tbsp ghee and fry the peanuts till light brown and keep it aside.
  2. In the same pan, add grated coconut and roast till golden brown and keep it aside.
  3. Add 2 tbsp ghee in the same pan and splutter mustard seeds and add urad dal and chana dal.
  4. Add dry red chillies and curry leaves and fry. Then add ginger, green chillies, onion and saute till it starts to change its colour.
  5. Add asafoetida and mix well. Add roasted coconut, peanuts and cooked rice and mix well.
  6. Check the salt and add if required. Add garam masala (optional) and coriander leaves and mix well.
  7. Remove from the flame and serve with any spicy curry...

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