Thengai Sadam

Instructions

1. 1

   Prepare the rice. 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

   Make the tempering.

   • Heat coconut oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter completely, which takes about 30 seconds.
   • Add the urad dal and chana dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
   • Add the cashews and sauté for another minute until they are golden.
   • 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. 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. 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