How to make Thengai Sadham -
Delicious coconut rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Coconut (नारियल)
Cuisine : Kerala
Course : Rice
For more recipes related to Thengai Sadham checkout Vegetable Hyderabadi Biryani, Jeera Rice, Handi Biryani, Bisi Bele Huliyana . You can also find more Rice recipes like Midnight Chicken Curry Pulao Thai Fried Rice - SK Khazana Ghee Rice-SK Khazana Ginger Imli Chutney Pulao
Thengai Sadham Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Thengai Sadham Recipe
Rice 1 1/2 cups
Coconut 1 medium
Ginger 1 inch pieces
Green chillies 2
Fresh coriander leaves 1/4 cup
Cashewnuts 6-8
Desi ghee 1 tablespoon
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Fresh coconut scraped 1 cup
Oil 4 tablespoons
Coconut oil 1 teaspoon
Salt to taste
Method
Step 1
Clean, wash and soak rice for half an hour. Boil sufficient water and cook rice, stirring frequently till almost done. Drain out excess water, spread out cooked rice on a flat plate to cool. Peel and finely chop onion.
Step 2
Wash, peel and finely chop ginger. Wash, remove stem and finely chop green chillies. Clean, wash and finely chop fresh coriander leaves.
Step 3
Wash and pat dry curry leaves. Remove stem and break dry red chillies into two and keep. Heat desi ghee in a tempering pan and stir-fry cashew nuts till light brown and keep aside.
Step 4
Add chopped onion, green chilli, ginger and sauté for two to three minutes or until onion is translucent. Add scraped coconut and cook on medium heat for two minutes.
Step 5
Add cooked rice, salt, chopped coriander leaves and toss well to mix and heat it through.
Step 6
Sprinkle coconut oil, mix lightly. Serve hot garnished with fried cashewnuts.
Nutrition Info
Calories : 2336 Kcal
Carbohydrates : 260.3 gm
Protein : 32 gm
Fat : 129.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
