This is a well known South Indian recipe as Tenghai Sadham. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves. On special occasions it is also prepared along with lemon rice and curd rice.
Prep time : 5 mins
Cook time : 20 mins
Serves : 4
Ingredients:
Rice (Biyani or Simple) – 1 cup (175 gms)
Coconut - ½ cup (120 gms)
Ghee - 4 tsp
Black gram dhal - 2 tsp
Broken Cashewnuts - 2 tsp
Dry chillies - 2-3 pieces
Curry leaves - 10 leaves
Asafoetida (Hing) powder - 1/4 tsp
Coriander leaves (minced) - 1/8 cup
Salt to taste
Method :
1. Boil rice and keep aside.
2. Fry coconut evenly on a low flame until it reaches a golden colour.
3. Heat 3 spoon of ghee. Fry the cashewnuts and remove.
4. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
5. Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
6. Serve hot garnished with coriander leaves.
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