COCONUT RICE@ THENGAAI SAADHAM

I cant truthfully call this a guest post as the contributor is my better half. He has already done a post for me that happened to be my 100th post. Check out the recipe here. Sri is an awesome cook and excels in South Indian preparation. I adore his Sambhar and eagerly await weekends for him to take over. That said, I am sure this recipe as well will interest you all. 

(Source: Hubby)
You might wonder whether this recipe deserves a space in the first instant. Some of my friends think that this is one of the easiest dishes to prepare and all it entails is mixing rice with coconut and garnishing it, yes, of course, with lots of cashews and peanuts.This is true, generally speaking.What I intend to write here are more refinements that could yield a finer version of the recipe that those who taste will ask what went on in the preparation.

While our South Indian homes have tasted this umpteen times through breakfast, lunches, dinner, special events, this is infact a simple and a toothsome recipe for anyone, irrespective of taste and choice.

Side dishes to this are manifold. The common one -- fried appalams or chips. Pickles are concomitant to this for many. I also recommend the Pineapple Gothsu to go with this, strongly !!

Now, trigger your appetite !!

Preparation Time: 20 min
Cooking Time:  10 min
Category: Main course
Spice level: Medium
Difficulty level: Medium
Cuisine: South Indian
Serves: 5-6
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 373
% Daily Value *
Total Fat 22 g33 %
Saturated Fat 13 g66 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 202 mg8 %
Potassium 36 mg1 %
Total Carbohydrate 40 g13 %
Dietary Fiber 3 g12 %
Sugars 1 g
Protein 4 g8 %
Vitamin A4 %
Vitamin C0 %
Calcium2 %
Iron6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS
  • 2 cups Basmathi or any long grained rice
  • 3- 4 cups Grated coconut (Fresh)
  • 1 -2 cups Grated cocunut (dessicated-dry) -- for those who can buy this. (NOT Copra)
  • 3 tbsp Urad dhaal
  • 2 tsp channa dhaal
  • 2-3 black pepper corns
  • 5-6 red chillies
  • Sprinkle of asafoetida
  • 8 cashew nuts
  • a handful of peanuts
  • 2 tbsp ghee
  • 2 tbsp oil
  • 1/2 tsp Mustard seeds
  •  2 sprigs Curry leaves
  • Salt to taste
METHOD
  • Cook the basmathi/long grained rice to a pulao consistency. Set aside to cool.
  • With little oil, raost urad dhaal, channa dhaal, pepper seeds and red chillies with a sprinkle of asafoetida, until golden brown. Set aside to cool and after a while, grind them to a coarse powder (some little unground flakes of dhaal are okay. Do not bother to fine grind them. The chunky texture is really great)
  • With little ghee, roast the cashews and peanuts. Set aside.
  • With little ghee, give a few seconds' quick roast to the grated coconut (fresh or dessicated or both). Set aside.
  •  With little oil, let the mustard seeds sputter and to it, add a couple of red chillies (whole), curry leaves and some urad dhaal (for garnishing).
  • In an empty large bowl, add the roasted nuts. 
  • Then, add the above mustard garnish mix.
  • Add some rice and mix. In parts, add the grated coconut. Mix well, but without pressure, like a pulao.
  • Repeat this with rice and grated coconut alternating, until you are finished with the ingredients.
  • Close it (even when warm) and set aside.
  • After a few minutes, some moisture would have condensed inside. Mix again. This ensures an even spread of aroma as well a little likable moisture instead of being too dry. Don't worry, it won't be soggy.
NOTES
  •  The addition of desiccated (dry) coconut enhances the aroma and taste largely.
  • If you find the addition of coconut too dry, you can sprinkle some water.
  • For those, who make a large quantity, you can, by all means, store in the fridge and re heat in the microwave later/next day. Your kitchen will fill in coconut aroma. That confirms, you prepared it the way it should be.  But, do not wait for this. ;-) Eat fresh !! and yes, with the Pineapple Gothsu.
  • Now that I cannot resist this as I am writing, I am stopping here. My appetite is triggered !!

Cheers

Srivatsan



Comments

  1. Lovely Post Soumya!! Your better half has done justice to this dish!! Awesome !!

    ReplyDelete
  2. Every recipe needs its space, how much ever simple it is... As days go and life moves towards more pasta and noodles for our kids, this will be a remembrance for them... :) And also love it that anna is taking interest in your blog and posting his dishes. I wish mine would also take interest, but then I am happy I have no intrusion from him for now... ;) Lovely pictures, comforting meal...

    ReplyDelete
    Replies
    1. Oh Thanks much Sweets. I shall tell Sri. And I totally agree with you- simple recipes are the ones that tastes the best.

      Delete
  3. I like that both fresh and desiccated coconut is been used in this recipe. Its been ages since I made Coconut rice and your pictures are tempting me to make it sooner. Nice close up shots Sowmya!

    ReplyDelete
    Replies
    1. Do let me know after you try Ammu. Thank you so much.

      Delete
  4. Always my favourite. Anytime. Also, so nice to read that your other half has and joins you in the blogging world. Mine? Okay, better not to say anything.

    ReplyDelete
    Replies
    1. Hee Hee. Thanks Nava. I am sure one day your better half will join you in blogging

      Delete

Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around.

Happy Cooking
Sowmya