To start cooking the Thengai Sadam, warmth a tablespoon of coconut oil in a heavy bottomed pan or wok. Add the mustard seeds to the oil, and as soon as it begins to crackle, add within the urad dal, channa dal and the peanuts.
As soon as the dals begins to brown and switch crisp and roasted, add the inexperienced chillies, curry leaves and ginger and stir them collectively for a couple of minutes.
Subsequent, add within the coconut to the kadai and blend all of them collectively. Care needs to be taken to keep away from any moisture remaining within the combination, subsequently preserve stirring it correctly till all of the moisture in the coconut evaporates. At this stage, stir within the cooked rice and salt and mix all of the substances properly.
Lastly, add a tablespoon of coconut oil to the Thengai Sadam, to separate the grains of the rice.
Stir fry gently to mix all of the ingredient taking care and making certain that the rice doesn’t get mashed, within the course of.
As soon as mixed, flip the warmth to low and simmer for a few minutes. Flip off the warmth and verify the salt and alter in response to style.
Switch the Thengai Sadam to a serving bowl and serve scorching.
Get pleasure from this flavorful Thengai Sadam as a major dish or pair it with Urulai Kizhangu Roast Recipe a cooling Tomato Onion Cucumber Raita Recipe and crispy papad for a satisfying meal that transports you to coastal India.
