Coconut Rice / Theyngai Sadham


Red Rice / Pacharisi – ½ kg
Coconut – 1 ( grate the full coconut )
Cashews – 10
Mustard Seeds – 1 tsp
Broken Black Gram – 3 tsp
Dry Red Chilly – 8 ( broke it into two pieces )
Curry Leaves – few
Asafoetodia – 2 tsp
Cooking Oil – 200 ml
Salt – to taste

Service For: 3 People
Cooking time: 20 minutes

Cooking Instructions:

Measure the rice in a cup. For 1 cup of rice, take 2 cups of water. Clean the ice with water. Add the rice in a pressure cooker with measured amount of water and required salt. Close the lid of the cooker and let it to cook for 10 minutes in a simmer flame. When the pressure is completely reduced, open the cooker and let the rice to cool for 5 minutes in a large size plate.

Heat oil in a pan and sauté it with mustard seeds, broken gram, curry leaves, red chilly, and asafoetodia. Add the grated coconut to it and fry for a while and let this to cool for 5 minutes and now transfer this to the cooked rice and mix it well.

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