Kerala Thengai Saadham
  • serves:2-3
    2 cups of Kohinoor Basmati Rice
    1 cup grated coconut
    2 tbsp cashew nuts
    1/2 tsp ginger paste
    1 tsp ghee
    1/4 tsp mustard seeds
    1 tsp split urad dal
    2 pcs. dry red chillies
    1 pinch asafoetida
    1 stalk curry leaves
    1 tsp oil

Cooking time: 20 min
Cook the rice in 5 cups of water until each grain of the rice is separate.
Cut the cashew nuts into half pieces and fry it in ghee until its golden in colour, keep it aside.
Heat oil in a pan and splutter the mustard seeds.
Now add the curry leaves and asafoetida powder.
Add the black gram and dry red chillies (halved) and fry until its golden in colour.
Now add the grated coconut and the ginger paste into the above mixture and stir until the coconut becomes slightly brown.
Add the salt and remove from the heat.
Mix the above mixture with the cooked rice and add fried cashew nuts into it.
'Thengai Saadham' is ready to serve.