ThEngAi SAdham (Coconut Rice)

ThEngAi Sadham, as the coconut rice is known in Thamizh, is another chithrAnnam prepared for Kanu (the day falling next to Pongal festival) as well as for Adi 18 (PathinettAm Perukku). It is a good Tiffin item and can be readily prepared.

To serve: 3      Preparation time: 45 minutes        Shelf life: 1 day if refrigerated

Ingredients 

Rice (Raw or par boiled) 

 Black gram  

 Refined Oil

Green chillies

Red chilli (small)

Ground nut  

Mustard seeds

Curry leaves

Salt

Sugar

Grated Coconut

Asafoetida

1 cup (250 gms or ½ pound) 

1 tsp

5 tsp

2 pcs

3 pcs

1 small ladle

½ tsp

qs

to taste

¼ tsp

1 cup

¼ tsp

 tsp- teaspoon pcs – pieces qs– quantity sufficient

*Always use triple refined oil with less fat preferably rice bran, corn or cotton seed oil.

Par boiled rice is white unlike boiled rice which is yellowish, but not as whitish as raw rice.

Here is the glossary for the special words used in this posting

Thamizh  English  Hindi  Malayalam 
PachcharisiPuzhungalarisi Raw riceBoiled rice arvA/kachchA chAwalPakA/usnA chAwal  Pachchari  Puzhungalari
uLuththamparu-ppu Black gram urid or urad or urud or udad dAl uzhunna paruppu
Pachchai miLagAi Green chilli HarA mirchi Pachcha miLagAi
Vatral/sivappu miLagAi Red chilli lAl mirchi Chuvanna miLagAi
Nila or vEr kadalai Groundnuts Mungphali nilakadala
Kadugu Mustard seeds Sarso or rAi Kadugu
KaruvEppilai Curry leaves KaripaththA Curry vEppila
uppu Salt namak uppu
Sarkkarai Sugar ChIni PansadhAra
Thuruvina thEngAi Grated Coconut  ChUrA kiyA nariyal Urachupodiya-kkunna thEngAi
PerungAyam Asafoetida Hing KAyam
Telugu  Kannadam   
Pachcha beeyamUppidu beeyam AkkiKusubalakki  
Minna pappu Udhdhina bELE  
PachchamirapakAyalu Hasru menasainakAyI  
Enda mirapakAyalu Kempu MensainakAyI  
VErichanagapappu KadlEkAi  
AvAlu SAsuwE  
KariapAku Kari bEvu/KariEvina soppu  
uppu uppu  
PanjasAra SakkarE  
PodipodigachEsina kobbari Turigina ThenginkAi  
HinguAlu Hingu  

Method

Cook the Rice and spread it in a plate putting 2 spoons of oil in it. Add 2 spoons of oil in a KadAi (wok/VANali or iluppaichchatti) and add mustard seeds. After the seeds have spluttered, add black gram, chillies, ground nuts, grated coconut and curry leaves to it. It is advisable to slit green chilli lengthwise. When the ingredients are slightly brown, add salt and sugar and mix well. Never sauté coconut too long but only just for a few seconds when it is slightly brown and leaves a fine aroma. Put off flame and mix these uniformly with the rice after a few seconds.

Avial and fried appaLam will go well with the Coconut rice.

Note

1. Some prefer to add cashew nuts in place of ground nuts to give it a rich look. In such a case the cashew nuts, unlike ground nuts must be fried in ghI (clarified butter).

2. Coconut should be brown and the kernel should be hard. 

3. If you want to store the coconut mix sautéed with other items at least for 1 week in a fridge for later use, then you need to sauté mix even for a longer period till the water in coconut shreds is dried.

Today’s special Tips

 Freshly shredded coconut is preferable for coconut rice. If you do not have this, you can use frozen shredded or desiccated coconut. 

As far as possible stay near the stove when you cook and if you have to move away, never leave the items you prepare open as there is a chance for the insects that crawl or fly to fall inside without your knowledge and some of these may be poisonous too. Never cook in dark for the same reason. Similarly, ensure that the stove is not directly under the tube light or bulb as the insects get attracted by the light. Another point to remember is to visit kitchen every now and then if you watch a TV programme or talk on your mobile or attending to other errands simultaneously, especially if you are preparing food on the stove or boiling liquids. There is a likelihood of milk over flowing, kuzhambu, sAmbAr or curry charred or gas leaking due to the flame put off by over flowing water or milk. This is very dangerous. Better will be to finish the job in kitchen or switch off the stove before attending to other jobs. You can restart the stove but not life or thing lost.

Use a sharp pin to clean the stove nozzles to remove dried substances fallen on their orifices. This ensures free flow of gas as otherwise its blockage may result in less flame, leakage of gas or even bursting.   

Comments are closed.

%d bloggers like this: