Thengai Sadam

1. 1

   Prepare the rice

   • a.Make sure the cooked rice is cooled down and each grain is separate. You can fluff it with a fork and spread it on a plate to cool faster.
2. 2

   Step 2

   • a.Make the tempering.
   • b.Heat coconut oil in a wide pan or kadai over medium heat.
   • c.Add the mustard seeds and let them splutter completely, which takes about 30 seconds.
   • d.Add the urad dal and chana dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
   • e.Add the cashews and sauté for another minute until they are golden.
   • f.Add the broken dried red chilies, slit green chilies, curry leaves, and a pinch of hing. Sauté for 30 seconds until the curry leaves are crisp.
3. 3

   Add the freshly grated coconut to the pan

   • a.Sauté for 1-2 minutes on low heat until it becomes fragrant. Do not let it brown, as this will change the flavor.
4. 4

   Add the cooked rice and salt to the pan

   • a.Gently mix everything together until the tempering and coconut are evenly distributed through the rice. Be careful not to break the rice grains.
5. 5

   Cook for another 2 minutes on low heat, allowing the flavors to meld

   • a.Garnish with freshly chopped coriander leaves and serve warm.

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