Thengai sadham

4 servings

Ingredients

Quantity Ingredient
250 grams Rice; washed
50 millilitres Oil
½ teaspoon Mustard seeds; (2 g)
1 teaspoon Urad dal; (5 g)
6 Red chillies; cut into pieces
2 Sprigs curry leaves
2 Onions; chopped (100 g)
2 Green chillies; slit lengthwise
1 Coconut; grated
Salt to taste
50 grams Coriander leaves; chopped

Directions

BOIL the rice till three-fourths done and cool. Heat oil and season with mustard seeds, urad dal, red chillies and curry leaves. When the mustard seeds crackle, add chopped onion and green chillies. Cook for a few minutes, add grated coconut, reserving a little for garnishing, and saute without letting the mixture turn brown. Add the cooked rice, salt, coriander leaves and toss rapidly. Serve hot, garnished with freshly grated coconut.

Converted by MC_Buster.

NOTES : Coconut rice

Converted by MM_Buster v2.0l.

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