Variety Rice Thali 2 - Coconut Rice

Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.

                                                                    

                                                            
                                 Coconut Rice /Thengai Sadam

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2 cups
Green chilly/pachamilagi	1(finely chopped)
Red chilly/varamilagai	1(broken)
Ginger	1/2 tsp(finely chopped)
Coconut/Thengai(grated)	3/4 cup
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Salt	1 tsp
Oil(preferably coconut oil)	1 tbs
Ghee	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Asafoetida/perungayam	a pinch

  
 For the spice powder

Ingredient	Quantity
Red chilly/varamilagai	1
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Desiccated coconut/copra	1 tsp(optional)

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.

• After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.

• Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.

• Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it potato fry and fryums.

• Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
• Do not over roast the dhals for the powder.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Posted in: Blogging Marathon,Lunch box,Rice Varieties