South Indian coconut rice with mustard seeds and cashews

Coconut rice (thengai sadam) is the humble star of South Indian temple and festive meals: fragrant rice seasoned with mustard seeds, curry leaves and toasted cashews. Simple and vegan, the mustard-seed tadka is its secret.

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Method

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1. If the rice isn't made ahead, cook it and spread it on a tray to cool so the grains separate.
2. Heat the oil in a large, deep pan over medium heat and add the mustard seeds; cover with a lid until they pop.
3. Add the chana dal and cashews and fry for 1-2 minutes until golden. ⏱ Timer: 1 min
4. Add the curry leaves and dried chillies (carefully, they splutter), then the coconut and turmeric and fry for 1 minute. ⏱ Timer: 1 min
5. Add the cooled rice and salt and toss gently for 2-3 minutes to warm through without breaking the grains. ⏱ Timer: 2 min
6. Take off the heat, sprinkle with lemon juice and coriander and serve warm or at room temperature.

Source: Wikibooks Cookbook – Coconut Rice (Indian) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Use cooled, day-old rice: freshly cooked sticky rice clumps.
• The mustard seeds must pop before you add the rest, or they stay bitter.
• Fresh curry leaves are sold in Indian shops and can be frozen.
• It keeps in the fridge for 2 days and reheats well.

Frequently asked questions

What is chana dal?

Split, hulled chickpeas; fried, they give a crunchy, nutty taste; optional.

What do I serve it with?

Yogurt, papad, pickle or sambar.

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