Variety rice is very common south indian
houses. For lunch boxes variety rice are perfect to pack.
Variety rice is nothing but the mixed rice,
we can make so many rice varieties like lemon rice, coconut rice, tamarind rice
etc., even for some poojas like aadi perukku, purattaasi Saturday, and for the
functions like baby shower we make variety rice.
Already I have posted tamarind rice(puli
satham) recipe here in my blog. Now posting the recipe for coconut rice, which
is one of a very poupular rice variety in tamilnadu, but there are few
variations the way of preparations too. I am posting the method which my mom
and mil used to follow, there is one more method to make this coconut rice, I
will post that too in near future.
Navarathri is coming in this month. We have
to make neivethiyam daily (for all the nine days), instead of making sundals
daily we can offer some variety rice to god. So have few variety rice
ideas/recipes are coming up here in my blog. Stay tuned!! J
Please check the below link for the other variety rice recipes
OK, now let’s move on to this recipe.
COCONUT RICE(THENGAI SATHAM)
SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 5 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
1
cup cooked rice
½
cup grated coconut
Salt
to taste
1 teaspoon coconut oil(optional)
To temper:
1
tablespoon oil
1
teaspoon mustard seeds
1
red chillies
1
green chilli
1
tablespoon urad dhal
1
½ tablespoon channa dhal
3
to 5 cashew nuts
½
teaspoon asafetida
Few
curry leaves
PREPARATION:
Cook the rice fluffy. Mix little oil
and let it cool down completely.
Grate the coconut and keep it ready.
Slit the green chillies and break the
red chillies and set aside.
Chop the cashew nuts into small pieces
and set aside.
METHOD:
In a pan add oil and let it heat. Then
add the mustard seeds, and wait till it splutters.
Then add urad dhal and channa dhal and sauté. Add the green chillies, red chillies and curry leaves, saute well.
Then add cashews ,asafoetida and sauté for few seconds.
Then add the grated coconut and required
salt sauté well for 1 minute. Just sauté till the coconut becomes hot; no need
to stir till the moisture goes off.
Mix the prepared coconut mixture with
the cooled rice and mix well.
Finally add a teaspoon of coconut oil and mix.
Serve hot!!!
NOTES:
Don’t cook the rice till mushy, it
should be fluffy.
Adjust the spiciness by adding one more red chilli or green chilli.
I have added lot of dhal as I like them much, if you don’t like, you can reduce the amount of dhals.
If you have the rice immediately, the dhals will be so crunchy, so leave the rice for some time, and then serve. So the dhals will become soft in the mean time.
As we have used coconut, this rice will be good for short time, so refrigerate if, you prepare long time before and reheat while serving.
Adding coconut oil at the end will give very nice flavour to the rice.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Cook the rice fluffy. Mix little oil and let it cool down completely.
In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.
Then add the urad dhal and channa dhal and sauté.
Add the red chillies , green chillies and curry leaves.
Then add cashews ,asafetida and sauté for few seconds.
Then add the grated coconut and required salt sauté well for 1 minute. Just sauté till the coconut becomes hot; no need to stir till the moisture goes off.
Mix the prepared coconut mixture with the cooled rice and mix well.
Serve with any spicy thuvaiyal or simple papad/vadagams!!
Do try this recipe and please don’t forget to
give your feedback in comments.
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