Tengai Sadam

This coconut based rice dish is commonly made in all the four Southern states.

Ingredients

Basmati rice                                                             1 cup

Salt                                                                             to taste

(For spice powder)

Ghee                                                                          2 tsp and ¼ cup

Dried red chillies                                                      4 to 5

Asafoetida powder (hing)                                       ½ tsp

Fenugreek seeds (methi)                                         1 tsp

Husked, split Bengal gram (chana dal)              2 tbsp

Freshly grated coconut                                             2 cups  

(For garnish)

Ghee                                                                            2 tbsp and 2 tbsp                

Cashew nuts, halved                                              2 tbsp

Raw peanuts, shelled                                             2 tbsp

(For tempering)

Ghee                                                                               2 tsp

Mustard seeds                                                           1 tsp

Black gram, husked (urad dal)                            1 tsp   

Bengal gram, husked                                               1 tsp

Dried red chilli, halved                                           1

Green chillies, slit along the length                    2

Curry leaves                                                               1 sprig