Coconut rice (Mrs A. Santha Ramanujam's Tengai sadam) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 203) by Madhur Jaffrey

  • asafetida powder
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  • chana dal
    Split husked Bengal gram/chickpea.
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute unsweetened desiccated coconut for fresh coconut (see recipe notes), any other vegetable oil for coconut oil, and any long-grained rice for patna rice. Serve as part of any Indian meal, or with stir-fried prawns (shrimp) or scallops.

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Notes about this recipe

  • Eat Your Books

    Can substitute unsweetened desiccated coconut for fresh coconut (see recipe notes), any other vegetable oil for coconut oil, and any long-grained rice for patna rice. Serve as part of any Indian meal, or with stir-fried prawns (shrimp) or scallops.

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