Thengai Sadham

Ingredients list for Thengai Sadham

• 1 1/2 cups Rice
• 1 medium Coconut
• 1 inch pieces Ginger
• 2 Green chillies
• 1/4 cup Fresh coriander leaves
• 6-8 Cashewnuts
• 1 tablespoon Desi ghee
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• 2 Whole dry red chillies
• 10-12 Curry leaves
• 1 cup Fresh coconut scraped
• 4 tablespoons Oil
• 1 teaspoon Coconut oil
• to taste Salt

Method

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.
2. Wash, peel and finely chop ginger. Wash, remove stem and finely chop green chillies. Clean, wash and finely chop fresh coriander leaves.
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.
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.
5. Add cooked rice, salt, chopped coriander leaves and toss well to mix and heat it through.
6. Sprinkle coconut oil, mix lightly. Serve hot garnished with fried cashewnuts.

Nutrition Info