Name: Thengai Sadham
Ingredients: 250 g Rice; washed; 50 ml Oil; 1/2 ts Mustard seeds; (2 g); 1 ts Urad dal; (5 g); 6 Red chillies; cut into pieces; 2 Sprigs curry leaves; 2 Onions; chopped (100 g); 2 Green chillies; slit lengthwise; 1 Coconut; grated; Salt to taste; 50 g Coriander leaves; chopped

CATEGORY	CUISINE	TAG	YIELD
Grains		Femina, Femina2, Rice	4	servings

INGREDIENTS

250	g	Rice; washed
50	ml	Oil
1/2	ts	Mustard seeds; (2 g)
1	ts	Urad dal; (5 g)
6		Red chillies; cut into pieces
2		Sprigs curry leaves
2		Onions; chopped (100 g)
2		Green chillies; slit lengthwise
1		Coconut; grated
		Salt to taste
50	g	Coriander leaves; chopped

INSTRUCTIONS

BOIL the rice till three-fourths done and cool. Heat oil and season with
mustard seeds, urad dal, red chillies and curry leaves. When the mustard
seeds crackle, add chopped onion and green chillies. Cook for a few
minutes, add grated coconut, reserving a little for garnishing, and saute
without letting the mixture turn brown. Add the cooked rice, salt,
coriander leaves and toss rapidly. Serve hot, garnished with freshly grated
coconut.
Converted by MC_Buster.
NOTES : Coconut rice
Converted by MM_Buster v2.0l.

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