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Coconut Milk Rice - (Home-made Recipe).

Pearl Subramanian -Yemen

Ingredients & Method:

 

2 Cups Rice - soak for 15/20 Mins. Wash, drain put the Rice into the Rice Cooker Bucket to it add 1/4 tsp Turmeric Pwd; Salt to Taste, 4 Tbsps. Butter, 2" pc. Pattai - 1 pc.; Cloves 4-6; Elachi - 4-5 no's, Coconut Milk - 3 Cups. cover

cooker, plug it on & allow to cook, the Cooker will automatically cut off once the Rice is done –

TENGAI SADAM– Home made Recipe. S.I.Style.

Pearl Subramanian - Yemen

Ingredients:

3 cups Plain Rice (Basamati Cooked with a little butter so that the grains do not stick); 3 tbspns each - Channa Dhal, Urud Dhal; 6 –8 Dry Chillies; 1 ½ tspn Salt or to taste; 3 Tbspns Oil; 1 tspn each - Mustard seeds, 1 ½ tspn Urud Dhal; 2 - 3 cups fresh grated Coconut; 1 big pinch of Asafotedia, Curry Leaves few.

 

Method:

Fry the 3 Tbspns each of Channa Dhal & Urud Dhal, & the 6-8 Dry Chillies, till brown – let it cool, add your salt & powder to a very fine Rava texture, add this powder to the cooked Rice. Fry the 1 ½ tspn each of Mustard Seeds & Urud Dhal, add the Asafotedia, Curry leaves few when the Urud Dhal stars turning brown, add the grated coconut & fry till the grated Coconut turns a golden brown – add this too, to the Rice & stir gently till all the grains are coated.

Serve with Sambar, Pappads, Pickle.

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