Thengai Sadam

Method

1. 1

   Cook and cool rice: Cook 2 cups long-grain rice with slightly less water for separate grains. Spread on a plate and cool completely.

2. 2

   Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Strain for thick milk. Repeat for thin milk.

3. 3

   Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan.

4. 4

   Make tempering: Add 1 tsp mustard seeds and wait until they pop. Add 1 tbsp chana dal and 1 tbsp urad dal. Fry until golden.

5. 5

   Add aromatics: Add 2 broken dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 2 tbsp raw cashews. Fry until cashews are golden.

6. 6

   Add grated coconut: Add 3 tbsp freshly grated coconut to the pan. Fry 1-2 minutes — just to warm through, not to brown.

7. 7

   Season: Add half tsp turmeric and salt. Mix well.

8. 8

   Add rice: Add cooled rice and gently fold with a flat spatula — do not press or stir hard.

9. 9

   Add coconut milk: Drizzle 3 tbsp thick coconut milk over the rice and fold gently.

10. 10

    Serve: Taste and adjust salt. Add a drizzle of fresh coconut oil for aroma. Serve at room temperature with papad and pickle.