Recipe · Tiffin
Coconut Rice
தேங்காய் சாதம்
Cooled rice tossed with fresh grated coconut, mustard tempering, urad dal and whole cashews.
Method · stovetop
- 01Heat coconut oil. Splutter mustard seeds.
- 02Add urad dal, chana dal and cashews. Fry until golden.
- 03Add green chillies, curry leaves, asafoetida. Stir 10 seconds.
- 04Add grated coconut. Stir on low heat until just warm and aromatic — do not brown.
- 05Turn off heat. Add cooled rice and salt. Fold gently to keep grains intact.
- 06Rest 5 minutes before serving for the flavours to settle.
A note from Lavanya
The trick is to let the rice cool completely before tossing — warm rice turns mushy the moment coconut touches it. Overnight rice is even better.
