Thengai Podi Sadham / Coconut Powder Rice

I think each one has their own version of coconut rice but this thengai podi satham is little different from our usual coconut rice. This recipe was purely on a hear say from a friend and it turned out gud so thought to jot it down before I forget. I am not a big fan of variety rice but still this comes to our rescue when there is less time.Ammas version of coconut rice is on its way on this space so keep watching.

Ingredients:

• Cooked rice - 2 cups
• Grated coconut - 1/2 cup
• Salt - to taste
• Oil - 1 tbsp
• Mustard Seeds - 1tsp
• Hing
• Dry red chillies - 1
• Curry leaves - a few
• Jeera - 2tsp
• Cashews - 2 broken [optional]

For grinding to a coarse powder

• Chana dal (Kadala parupu) - 2 tbsp
• Urad dal (Ulutham parupu) - 1 tbsp
• Dry red chillies - 1
• Curry leaves - few
• Coconut - 1 tbsp

Method:

1. First dry roast broken cashews in a pan and keep aside.


2. Then dry roast the ingredients under grinding until the dals and coconut turn lightly browned. Fry till the redchillies turn browned. Grind it to a coarse powder.


3. Heat oil in a kadai, add mustard seeds let it splutter then add curry leaves, jeera and red chilly. Let it fry for a minute or 2 then add coconut and fry till its lightly browned.


4. Add the grinded powder to this and mix well.Now add the 2 cups of rice and mix well.


5. Garnish with ghee fried cashews and Serve with raita or chips!