Variety Rice Thali 2 - Coconut Rice

Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.

                                                                    

                                                            
                                 Coconut Rice /Thengai Sadam

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   Basic Information

   Preparation time 20 minutes
   Soaking time 20 minutes

   Cooking time 25- 27 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2 cups
Green chilly/pachamilagi	1(finely chopped)
Red chilly/varamilagai	1(broken)
Ginger	1/2 tsp(finely chopped)
Coconut/Thengai(grated)	3/4 cup
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Salt	1 tsp
Oil(preferably coconut oil)	1 tbs
Ghee	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Asafoetida/perungayam	a pinch

  
 For the spice powder

Ingredient	Quantity
Red chilly/varamilagai	1
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Desiccated coconut/copra	1 tsp(optional)

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.

• After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.

• Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.

• Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it potato fry and fryums.

• Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
• Do not over roast the dhals for the powder.

Enjoy.......................................

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Variety Rice Thali

Today's thali is a festive thali which we usually make it for Chitra Pournami day(full moon day comes in the month of April) for the pooja naivedhyam along with panakam,neer mor and fruits.
We don't use onion,garlic and other garam masalas but my kiddo doesn't like other variety rice except some kind of pulao,so I made tomato pulao for him.
The rice varieties I made on that day was

• Kalkand sadham(sugar candy rice)
• Puliotharai(tamarind rice)
• Mangai sadham(mango rice)
• Tomato pulao(tomato pulao)
• Thayir sadham(curd rice).

The accompaniments are

• Green peas curry
• Potato chips
• Fryums 
• Kothamalli thokku 
• Mangoes.

Mangai Sadham/Mango Rice

                                          Mango rice is a simple and tangy rice which can be made in a jiffy and it is a good option for lunch box.

Ingredients

Ingredient	Quantity
Raw mango(grated)	1cup
Rice(sona masoori/basmathi)	1cup
Mustard seeds/kadugu	1tsp
Urad dhal/ullutham paruppu	11/2tsp
Channa dhal/kadalai paruppu	11/2tsp
Peanuts	1tbs
Cashews(broken)	2tsp
Asafoetida/perungayam	1/8tsp
Red chilly/varamilagai/	1no.
Green chilly(chopped)	2-3nos.
Curry leaves	1 sprig
Turmeric powder/manjal podi	1/2tsp
Oil	1tbs
Salt	to taste

Method

                             Cook the rice with enough water,cool down and separate the grains.Peel the skin of the mango and grate in a grater.
Heat a pan with the oil,add the mustard seeds,urad dhal,channa dhal and asfoetida.Now add the red chilly,green chilly,peanuts,cashews and finally add the turmeric powder and curry leaves.Add the grated mango and saute it in a medium flame for 2 minutes.

Now add the salt and mix it well and keep it in a medium flame for 1 minute and turn off the stove.

Mix it with the rice till everything gets blend well.

Serve it with fryums,papad or chips.

Enjoy.................................

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Linking to Thali Mela happenings in Srivalli's space.

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Coconut Rice

Coconut rice is a flavorful rice which is made especially for the baby shower and Chitra pournami day(the full moon day in the month of April).
In our tradition for baby shower we make 5 or 7 types of variety rice along with chutney and pappad, one among is coconut rice.
I have already posted the  Variety Rice Thali in Blogging marathon which we make it for Chitra Pournami day and even for the baby shower also same type of rice varities with little more sides and sweets.Here is the recipe.........................

Ingredients

Ingredient	Quantity
Rice	3/4cup
Coconut(grated)	1cup
Green chilly(finely chopped)	2nos.
Red chilly(broken)	1no.
Coconut pieces(finley chopped)	1tsp(optional)
Cashews	1tbs
Roasted peanuts	1tbs
Curry leaves	1 sprigs
Ginger(grated)	1/2tsp
Salt	to taste
Oil	1tbs

For the tempering  

Ingredient	Quantity
Mustard seeds	1/2tspp
Urad dhal	1tsp
Channa dhal	1tsp
Asafoetida	a pinch

Method 

• Cook the rice in a rice cooker or pressure cooker and separate the grains,keep it aside.
• Keep a pan on the stove top and once it becomes hot add the oil and do the tempering with the ingredients given.
• Then toast the curry leaves,peanuts and cashews. Now add the chopped coconut pieces ginger,green chilly,red chilly,fry it for a minute.
• Then add the grated coconut and salt,saute it till nice aroma comes out without changing the color.Put off the stove.
• Add the cooked rice and mix it well to get blend everything.
• Coconut rice is ready.Serve it with papad,chips and potato fry.

Enjoy..............................................................

• Raw rice or basmathi rice can be used for this preparation.
• Use of coconut oil gives a very nice flavor and taste to this rice.

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Vazhaikkai Kara Curry/Raw Banana Curry/Vazhakkai Curry

Under the theme South Indian Thali dishes today I am sharing a spicy raw banana curry from Tamilnadu.
I have already shared raw banana fry with onion,tomato and chilly,garlic here and here.But today's recipe is my grand mom's signature recipe and uses coconut paste.This fry goes very well with sambar, rasam and curd rice also with variety rice.Off to the recipe....................................

Basic Information

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Raw banana/vazhakkai	2(medium size)
Coconut(grated)	2 tbs
Garlic/poondu	2 cloves
Dried red chilly/varamilgai	4-5
Shallots/chinna vengayam	2
Cumin seeds/jeeragam	1/2 tsp
Black pepper/milagu	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves/karivepillai	few  leaves
Salt	1 tsp
Oil	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/8 tsp
Asafoetida/perungayam	a pinch

Method

Peel the skin of the raw banana and slice into small pieces,put it in water to prevent browning.
Grind the red chilly,coconut,garlic,shallots,fennel,cumin and black pepper to a fine paste with little water and keep it aside.

In a bowl take the raw banana pieces and to this add the ground paste,turmeric powder, and salt.Mix it well and keep it aside for 10 minutes.

Heat a pan with oil and crackle the mustard and fennel seeds,add in the asfaoetida and toast the curry leaves.Add in the raw banana mixture and saute it for couple of minutes.Rinse the mixie jar with 1/2 cup of water and add it to the raw banana.Mix it well and cook it covered in a medium flame.Meanwhile stir it for couple of times to prevent burning.

Cook it till the raw banana becomes soft,remove the lid and cook it for another 3-4 minutes till it is golden brown.

Raw banana fry is ready.

Enjoy.........................................................

• Here I sliced the raw banana,it can be chopped into cubes and made.
• I used the kashmiri red chilly,so I used 3,if its a regular red chilly you can adjust accordingly.
• This curry can be made without onon and garlic also.

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