Thengai Sadam Recipe
Thengai Sadam
South Indian Coconut Rice
Submitted By: Taz

Ingredients:

1 ¼ Cup Basmati Rice (Pacharisi / Chawal)
2 tsp Split, Skinless Black Lentils (Ulutham Paruppu / Urad Dal)
2 tsp Large Split Yellow Lentils (Kadalai Paruppu / Chana Dal)
2 Tbs Oil - can use coconut, canola, vegetable. avocado, safflower, or grape seed oil
½ tsp Black Mustard Seed (Avalu / Rai)
¼ inch piece Fresh Ginger (Allam / Adrak) - minced
1 Fresh Green Chile (Patchimirapa / Hari Mirch) - seeds removed and minced
⅛ tsp Asafoetida Powder (Perungaayam / Hing)
20 Raw Cashews (Andiparippu / Kaju)
6 Fresh Curry Leaves (Karepaku / Kaddi Patta)
¾ Cup Unsweetened Grated Coconut (Thengai / Nariyal) - fresh grated preferred
Kosher Salt (Uppu / Namak) to taste

Preparation:
  1. Rinse rice in a sieve under cold water until water runs clear - Transfer to a medium bowl or other container and cover with at least 2 inches of clean water - Set aside to soak for 15-30 minutes
  2. Once the rice has soaked for the appropriate time, drain well and transfer to a small pot with a tight fitting lid - Add enough fresh water to cover the rice 'knuckle deep' (rice should be under water as deep as your finger from tip to your first knuckle joint)
  3. Place over high heat and bring to a boil - Once a boil has been achieved, reduce to a simmer and loosely cover - Allow to simmer until 'wormholes' appear (bubbles leave holes on surface of rice that do not collapse back - they look like the holes in the wet sand at the beach as the surf recedes) and you can no longer see any water bubbling at the bottom
  4. Remove from heat and tightly cover - Allow to stand for 15 minutes - After 15 minutes, remove the lid and allow to cool to room temperature - Fluff with a fork and set aside until needed
  5. While the rice is cooling, place the urad and chana dal in a small bowl and cover with water - allow to soak until needed
  6. Heat the oil in a medium/large pan over medium heat until shimmering - Once the oil is hot, add the mustard seeds and sauté for 30 seconds
  7. Add the ginger and green chile - Continue to sauté until the ginger begins to color (apx 1 minute) - Add the asafoetida and give it a good stir
  8. Drain your urad and chana dal well and add to the ginger mixture - Add the cashews and sauté until they turn golden brown (apx 1 ½ minutes)
  9. Add the curry leaves and give them a good stir - Add the coconut and continue to sauté for 2 minutes
  10. Add the cooked and cooled rice and give everything a good mix - Season to taste with salt
  11. Remove from heat and serve hot alongside any South Indian meal or 'on-its-own' with some plain yogurt, and/or your favorite chutney(s) and pickle
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