Coconut rice.... Thengai saadham

Coconut rice is a favourite variety rice made in almost all south indian homes. Sof cooked rice tossed in freshly grated coconut and tempered prominently with curry leaves and chana dal makes the aroma so appealing. When you are looking for a simple lunch menu that will not be spicy and too loaded with masalas then you can sure try this variety for a change. Its flavourful and yet light to you tummy

Thengai saatham as we call it is a good option to pack for school lunch too. I have always loved it every time my mom had packed it for me and my kid loves it too. A spicy sidedish or just even papadams go very well with this rice
  

Serves... 2 ppl

Serve option... Warm

This is what u'll need...

Rice - 1/2 cup 
Coconut - 1/4
Mustard seeds - 1/2 tspn
Broken Urad dal - 1/2 tspn
Chana dal - 2 tbspn
Broken cashews - 2 tbspn
Green chilly - 2
Curry leaves - few
Coconut Oil - 2 tbspn
Salt to taste

Here is the stir....

• Measure rice into a pressure cooker. Wash and clean rice thoroughly. Pour required amount of water, add salt and pressure cook till soft 
• Heat 2 tablespoon of coconut oil in a kadhai. Add mustard seeds and broken urad dal to it

• Add few curry leaves and 2 slit green chillies

• Add 2 tablespoon of chana dal to the oil. Fry this on medium flame for about a minute

• Break cashews into fours and add 2 tablespoon of it to the oil 

• Continue frying everything for about a minute

• Meanwhile slice coconut thinly and toss it  into a mixer jar. Give it quick short pulses until it looks like its grated fine

• Spoon in the coconut into the pan, add a little salt to taste and toss it around the pan for just a few seconds

• Fluff up the rice using a fork. Add it to the pan and give it a good toss

• Transfer it to a serving bowl and enjoy

Note: 

• Use grated coconut or just quick pulse the coconut in a mixer jar
• Add salt to rice while pressure cooking it
• Add cashews as the last time in tadka else it might burn