South Indian Coconut Rice (Thengai Sadam)

Ingredients (10)

• sona masoori rice400 g
• thick coconut milk250 ml
• water500 ml
• salt2 tsp
• oil2 tbsp
• fresh coconut0.5 cup
• cashew nuts10
• dried red chillies3
• curry leaves1 sprig
• onion0.5

Method

1. 1

   Wash the Sona Masoori rice thoroughly until the water runs clear.

2. 2

   Soak the rice for 20 minutes and drain.

3. 3

   Add the rice to a pressure cooker.

4. 4

   Pour in the coconut milk and water.

5. 5

   Add the salt and mix gently.

6. 6

   Close the lid and pressure cook for 2 whistles over medium heat.

7. 7

   Allow the pressure to release naturally.

8. 8

   Open the cooker and gently fluff the rice with a fork.

9. 9

   Heat the oil in a frying pan over medium heat.

10. 10

    Add the cashew nuts and fry until lightly golden.

11. 11

    Add the dried red chillies and curry leaves and sauté for a few seconds.

12. 12

    Add the sliced onion and cook until soft and lightly golden.

13. 13

    Add the grated coconut and sauté for 2–3 minutes, stirring continuously. Do not allow the coconut to brown too much.

14. 14

    Add the cooked rice to the tempering.

15. 15

    Gently mix until the coconut mixture is evenly distributed.

16. 16

    Cook over low heat for 2–3 minutes, stirring gently.

17. 17

    Taste and adjust the seasoning if required.