Coconut Rice - 250 Calories in 1 cup | Thengai sadam


Coconut Rice


Cuisine Style: Tamilnadu | Cooking Time: 25 minutes | To Serve: 4 | Take with: Pickle, all chips varieties | Type: Lunch or Dinner


Ingredients

  • Rice -2 cups [boiled]
  • Grated Coconut-1 cup
  • Mustard seeds- 2 tsp
  • Urad dal - 1 tsp
  • Bengal Gram-1 tbsp
  • Black pepper - 7
  • Green chillies-3 slit
  • Ginger- 1 inch smashed
  • Cashew Nuts-1/4 cup
  • Ground Nuts--1/4 cup
  • Curry leaves-few
  • Asafoetida a pinch
  • Oil-1 tbsp
  • Coconut oil - 1 tbsp
  • Salt to taste

Preparation Method

  • Boil the rice in less water, spread over the plate to cool.
  • Heat pan, pour oil then add mustard seed and let it splutter.
  • Then add Bengal gram, urad dal, green chillis, turmeric powder, roasted ground nuts, cashew nuts, asafoetida, ginger and curry leaves one by one.
  • Add grated coconut and salt mix well
  • Add boiled rice and mix well.
  • Sprinkle coconut oil mix well then cut off heat. serve hot

Note

  • Without coconut milk, cashew and ground nuts this recipe can be prepared.

Tip

  • Add 2 to 3 drops of lemon juice to get different flavour.

How this Coconut Rice recipe is Unique?

  • Boiling the rice with coconut milk brings the rich aroma of the rice.

How to make Coconut Rice- Step by step procedure & pictures

Seasoning with mustard, urad dal & bengal gramSeasoning with mustard, urad dal & bengal gram

Add peppercorns[Black pepper] & gingerpeppercorns & ginger

Add peanuts, green chilli & asafoetidaAdd peanuts, green chilli & asafoetida

Add Curry leavesAdd Curry leaves

Add grated coconutAdd grated coconut

Add boiled riceAdd boiled rice

Add salt & coconut oil mix wellAdd salt & coconut oil mix well

Coconut rice is ready to serveCoconut rice is ready to serve

Coconut rice in leaf serving bowlCoconut rice in leaf serving bowl


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