Skip to main content

Variety Rice Thali 2 - Coconut Rice



Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.






                                                                    
                                                            
                                 Coconut Rice /Thengai Sadam


                                                                  
   Basic Information

   Preparation time 20 minutes
   Soaking time 20 minutes
   Cooking time 25- 27 minutes
   Serves 3(generously)


   
  Ingredients

  
Ingredient
Quantity
Cooked rice(basmathi or sonamasoori)
 2 cups
Green chilly/pachamilagi
1(finely chopped)
Red chilly/varamilagai
1(broken)
Ginger
1/2 tsp(finely chopped)
Coconut/Thengai(grated)
3/4 cup
Curry leaves/karivepillai
a sprig
Coriander leavesas needed
Salt1 tsp
Oil(preferably coconut oil)1 tbs
Ghee1/2 tsp


  For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
2 tsp 
Cashews/mundiri(broken)
2 tbs
Asafoetida/perungayam
a pinch
  
 For the spice powder
Ingredient
Quantity
Red chilly/varamilagai
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
2 tsp 
Desiccated coconut/copra
1 tsp(optional)
  
  Method 
  • Take the cooked rice in a plate and separate the grain and add in a tsp of oil.
  • Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.
  • After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.
  • Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.
  • Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.
  • Serve it potato fry and fryums.





  • Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
  • Do not over roast the dhals for the powder.




Enjoy.......................................


 Entering the final week of Blogging Marathon  Variety Rice Thali 2 - Coconut Rice


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.


Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...