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10 December 2012,02:13 by
Ponmathi Srilekha.S

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THENGAI SAATHAM (COCONUT RICE)

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add the green chilies, cooked rice, roasted coconut and salt. Stir gently.
  • Mix in cashew nuts and garnish with coriander leaves.

INGREDIENTS

  • 120 grams finely grated fresh coconut, roasted till golden
  • 2 teaspoon ghee
  • 150 grams extra long-grained rice or basmati rice, rinsed, soaked, drained and cooked
  • 2 green chilies, finely chopped
  • Salt, to taste
  • 30 grams roasted cashew nut halves

Tempering

  • 1 teaspoon ghee
  • 1 teaspoon Cooking oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dhal
  • ΒΌ teaspoon asafetida powder
  • 2 dried red chilies
  • Few curry leaves
  • 30 grams chopped fresh coriander leaves

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