Thenga Sadam or Coconut Rice or Kobbari Annam as we call, is one that can be done in a jiffy. Of course, if you are able to over come the hassle of grating the coconut fresh and unlike me, you love to do it. I have always depended on the help to grate me these fresh when we plan to cook this rice. Amma used to make this very often for our lunch box and mostly on the days when Dad had other plans for lunch. He doesn’t prefer much of this rice. And slowly we came to know that hubby dear too, doesn’t prefer it much.
Well it was sad seeing this dish not being prepared with the same enthusiasm at home. Then there was those times, for a Saturday lunch we used to prepare this along with other dishes for Dad and Hubby. Since this was so easy, it didn’t really take much. Amma makes this Mor Kuzhambu for Coconut Rice. This is a standard combination. I always prefer it plain, but Dad always wants some veggie included in all gravies, so Amma adds Bendakaya in this dish.
Though the fan club for this combo was kind of tad less at home, this invited lot of expectations and laurels at my office. There was a high demand for this dish in particular. So I had the task of carrying a extra box for those interested.The taste of fresh grated coconut, slightly roasted and mixed with all nuts and other zing things, makes this one yummy dish. I especially like that crunchy taste you get biting on the fresh big coconut bits. Rest of the grated one, looks like a flower, so soft to touch and of course, it tastes great. I finally got around preparing this for lunch, when hubby dear was away on a trip.
While leaving, as always we discussed on what we might prepare. We always plan to be prepared for all times! He advised me to think of something light as he isn’t around to help with the kids. So the next day, when Athamma asked me what I am planning to prepare, I suddenly remembered that Thenga Sadam and Mor Kolambu is something that’s been missing for a long time and there is no better time than this for it.
Today’s Lunch Box had
Thenga Sadam ~ Kobari Annam ~ Coconut Rice
Vendaka Mor Kolambu ~ Okra gravy with Curds
Thenga Sadam ~ Kobbari Annam ~ Coconut Rice
Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : South Indian
Cooked Rice – 1 cup
Mustard seeds + urud dal – 1/2 tsp
Curry leaves – 10
Green Chillies, slit – 2
Ginger, chopped – 1″
Bengal Gram dal – 2 tsp
Roasted Ground Nut – 2 tsp
Cashew Nut – 10
Fresh Grated Coconut – 1 cup
Asafetida a pinch
Salt to taste
Oil – 2 tsp
How to make Thenga Sadam | Coconut Rice:
Boil Rice and let it cool by spreading in a big bowl.
Heat a pan and add the oil. Once it’s hot, add each ingredient listed under seasoning, one by one, taking care not to burn anything.
Then add the cooked rice and mix well. Adjust the salt. Simmer for 1 -2 mins.
I normally add little more grated coconut to the rice as that gives more taste. The nutty crunchy coconut rice makes a great pair with Vendakkai Mor Kuzhambu
Sending this to Wholesome Lunchbox event hosted by Margot