Thus is mildly flavored rice made with fresh grated coconut. It is also known as thengai sadam. 

In south India, coconut rice is a favorite and is made during festivals as offering.

Can be made with freshly grated coconut or  frozen coconut.

Few years back when I was working Coconut rice was one of my favorite item in the tiffin box for lunch.

This rice can be served as it is or with any curry.I personally love to have it with green chilli pickle and some papads or appalams.

Ingredients:

1 cup Cooked Rice.(steamed)

1 tbsp Coconut Oil.

1 tspn Mustard seeds.

½ tbsp Urad Dal.

½ tbsp Chana Dal.

2 Dry Red Chilies.

2 Green Chilies Slit.

1/8 tsp Aasafoetida.

12 Curry Leaves.

1/2 cup freshly Grated Coconut.

Salt to taste.

Method:

Soak 1/2 tbsp urad dal and 1/2 tbsp chana dal in hot water for 30 minutes. Later drain the water very well and keep the dals aside.

If there are lumps in the cooked rice,break the lumps and keep the rice aside.

In a pan heat coconut oil,crackle mustard seeds.Add the chana dal and urad dal. Stir and saute for about a minute or till the dals turn golden.

Add red chilies,curry leaves,slit green chilies and asafoetida.
Stir and saute till the red chilies change color.

Next add grated coconut. Stir very well.
Saute the coconut for a minute now add the steamed rice and salt.
Stir the rice well and switch off the flame.

TIP-Coconut rice can be served topped with dalop of ghee or some coriander leaves.

Happy Cooking!!!

Sameera.