Coconut Sadam Recipe
Coconut Sadam is a favourite of the South Indian palate – the aroma of crisp curry leaves, fresh coconut, fragrant spices and roasted cashews makes the rice so flavourful and delish. Thengai Sadam goes well with just about any side dish, especially with spicy curry as the sweetness of coconut counter-balances the spiciness.
Servings: 12
Calories: 318kcal
Ingredients
- 3 cups raw rice
- 7 ½ cups of water
- 3 tsp salt
For tempering:
- 1 ½ tsp mustard seeds
- 1 ½ tsp cumin seeds
- 2 tbsp chana dal
- 2 tsbp urad dal
- 3 dry red chillies
- 3 green chillies
- 3 sprigs of curry leaves
- 3 heaped tbsp cashewnuts
- 3 heaped cups of grated coconut
- 1 tsp salt
- 2 tbsp Oil
- 2 tbsp Ghee
Instructions
- For this Coconut Sadam, you can use either leftover rice or prepare fresh rice. For making plain white rice, take three cups of raw rice and wash it well. Put the washed rice in an electric cooker. Add salt and 7½ cups water and switch on the cooker. Cook till done. (You can also boil the rice on stovetop). Set aside.
- Meanwhile, soak chana dal and urad dal for 10 minutes. Then drain the water and set aside.
- Slit three green chillies, pick and wash curry leaves and grate fresh coconut.
- Heat oil and ghee in a deep bottomed pan. Toss in the cashewnuts and fry till they turn golden brown. Remove with a slotted spoon and keep aside.
- Now add the chana dal and urad dal. Fry till the dals turn a light brown. Next add the curry leaves, red and green chillies. Fry for 1-2 minutes.
- Then splutter mustard seeds and cumin seeds.
- Tip in the freshly grated coconut. Sauté on a low flame for a minute or so.
- Finally add the cooked rice. Season with salt and gently mix till all the ingredients are well combined and the rice nicely absorbs the coconut flavour. Remove from heat.
- Serve fragrant Coconut Rice with Mixed Vegetable Curry and papad.