Thengai Sadam / Coconut Rice Recipe and Seppankizhangu Varuval / Colocasia Yam Fry

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This is my one of my most favorite lunch menu. Its not only easy to make, it makes a complete tasty lunch box menu. This has been sitting in my drafts for about 6months so didn't want to delay anymore :)

Thenga Sadam / Coconut Rice Recipe - Ingredients

• Cooked Rice - 1 cup
• Coconut - 1/2 cup
• Cashews - 4 roughly broken
• Salt - as required

To Temper

• Oil - 1 tbsp
• Ghee - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal(white) - 1 tbsp
• Jeera - 1 tsp
• Hing(Perungayam) - a pinch
• Green chillies - 2 slitted
• Curry leaves - few

Method:

1. Cook the rice until fluffy and keep aside to cool.
2. Heat oil and ghee, add mustard seeds, jeera and urad dal allow it to crackle. Then add green chillies, curry leaves and hing. Add the cashews and saute till golden brown.
3. Now add grated coconut and saute in low flame till moisture leaves. Dont let it brown just saute it for 3mins in low flame.
4. Now add required salt and give a quick stir. Add the cooked rice and mix well.

Seppankizhangu Varuval / Colocasia Yam Fry Recipe - Ingredients

• Seppankizhangu - 10 to 15 pieces
• Chilli powder - 1 tsp
• Turmeric powder - a generous pinch
• Ginger garlic paste - 1 tsp
• Corn flour - 1 tsp
• Garam masala powder - 1/4 tsp (optional)
• Oil - To deep fry
• Salt - as required

Method:

1. Slit the seppankizhangu into half vertically, Set aside. Do not remove the skin.
2. Now in pan cook seppankizhangu with enough water until soft. Drain water and allow it to cool.
3. Now peel off the skin and add chilli powder, turmeric powder, ginger garlic paste, cornflour, gram masala powder, required salt and leave it marinated for 15-30 mins. Keep refrigerated so that while frying it doesnt drink much oil.
4. Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.

My Notes:

• For coconut rice - you can add channa dhal and boiled peanuts while tempering
• For seppankizhangu fry - to cut down oil you can just toast it in dosa tawa , I make it this way too.