Name: Coconut rice
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp sunflower oil or light olive oil; 50 g/2 oz/½ cup raw cashew nuts; 5 ml/1 tsp salt, or to taste; 225 g/8 oz/generous 1 cup basmati rice; 50 g/2 oz/⅔ cup desiccated (dry unsweetened shredded) coconut; 125 ml/4fl oz/½ cup milk; 8–10 curry leaves; 2.5 ml/½ tsp black mustard seeds; 15 ml/1 tbsp split Bengal gram (channa dhal or skinless split chickpeas); 2–3 dried red chillies

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This snow-white basmati rice dish, speckled with black mustard seeds and dotted with red chilli pieces, looks quite stunning, and it tastes as good as it looks. Thengai Sadam is best served with a simple lentil dish or a vegetable curry, as it is quite rich and very flavoursome.

Ingredients

225 g/8 oz/generous 1 cup basmati rice
5<

Asia
India
Stew
Main course
Gluten-free
Vegetarian

Method

Wash the rice until the water runs clear. Transfer to a bowl, cover with cold water and leave to soak for 20 minutes, then leave to drain in a sieve (strainer).
Put the rice into a heavy pan. Pour in 450 ml/16<

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