### TranslatedIngredients: 1 cup Rice,2 tablespoon Sunflower Oil,1/2 cup Fresh coconut - grated,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Whole),2 Dry Red Chilli - broken,Asafoetida (hing) - A pinch,6 Curry leaves,2 sprig Coriander (Dhania) Leaves - for garnish,7 Cashew nuts,Salt - to taste,1 teaspoon Ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Thengai Saadam (Spiced Coconut Rice), wash and cook the rice.Spread the cooked rice on a plate and fluff up a bit.Tip: It helps if you have cooked rice made ahead – the cooled rice works wonderfully well. In a pan, add oil & the ghee and splutter mustard, hing, urad dal, broken chillies, cashews, curry leaves and fry till cashews turn golden brown. Turn the flame to low and add the grated coconut till the oil leaves the coconut and the mixture turns aromatic. Turn off the stove. Add salt and cool. Now add the cooled and fluffed rice to the pan.Mix well and enjoy a bowl of Thengai Saadam (Spiced Coconut Rice) with curd or kurma.
