Turmeric coconut rice | Manjal thengai sadam-How to make- step by step photos

Cuisine Style: Tamilnadu, India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Pickle, all chips varieties | Type: Lunch or Dinner

Ingredients

• Rice -2 cups [boiled]
• Coconut -1 cup [Grated]
• Dry red chilli - 1
• Green chilli - 2 [optional]
• Ginger- 1 inch[finely chopped]
• Curry leaves- 2 springs
• Urad dal - 1 tsp
• Bengal Gram-1 tbsp
• Turmeric powder - 1 tsp
• Asafetida - 1/4 tsp [optional]
• Oil - 2 tbsp
• Salt to taste

Preparation Method

• Heat oil in a pan, add mustard seed & let it splutter.
• Then add Bengal gram, urad dal, dry red chilli, green chilli, ginger, asafetida, turmeric powder, and curry leaves one by one.
• Add grated coconut and salt mix well
• Add boiled rice and mix well.
• Once its ready, cut off heat, serve hot with pickle or chips.

How to make Turmeric Coconut Rice- Step by step procedure & pictures

Heat 2 tbsp oil in a pan add seasoning ingredients-Mustard, urad dal, bangal gram, ginger, curry leaves, green chilli

Add asafoetida[hing]

Grate 1/4 cup coconut

Saute for 2 min

Add turmeric powder

Saute

Add boiled basmathi rice [1 cup]

Add salt

Mix well then cut off heat

Turmeric coconut rice ready, serve hot with pickle or chips

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