coconut rice
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(thengai saadam) 椰漿飯
ingredients 原料
| Rice | ½ padi | 大米 |
| Water | 1½ padi | 淨水 |
| Heated Ghee | 1½ palam | 熱酥油 |
| Ghee | 6 palam | 酥油 |
| Red Chilli | ¼ palam | 乾紅辣椒 |
| Split Black Gram/Urad Dal | ½ palam | 印度黑豆瓣 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Curry Leaves | ¼ Ru.wt | 咖哩葉 |
| Grated Dry Coconut | 5 palam | 乾椰絲 |
| Powdered Salt | ½ palam | 鹽末 |
Rice - ½ padi 大米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe. Transfer the rice into a Karpalagai (granite slab) or a Taambaalam (plate) in which oxidation does not occur, and stir well. Once it slightly cools down, 依照第1道食譜中的方法烹製米飯。將米轉盛到耐氧化的 Karpalagai（花崗岩板）或Taambaalam（盤）中，並充分拌 開拌鬆。飯一微涼，
Heated Ghee - 1½ palam 熱酥油 Add this in the rice and mix well using the fingers. 將其加到米飯裡，用手指翻拌均勻。
Ghee - 6 palam 酥油 Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/ Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Curry Leaves - ¼ Ru.wt 咖喱葉 Prepare the seasoning as given in the 22nd recipe. Transfer this seasoning into another vessel in which oxidation doesn't take place. 依照第22道食譜中的方法備製調味料。將味料轉盛到另一 個耐氧化的容器中。
Grated Dry Coconut - 5 palam 乾椰絲 Powdered Salt - ½ palam 鹽末 Use the same frying pan and roast the grated coconut. Add the powdered salt and add to the rice. Mix well using the fingers. Then add the seasoning to the rice, stir it once again and use it after some time. 用同個煎鍋煎烤椰絲。加入鹽末，一併添入米飯中。用 手指輕輕拌。隨後將調味料也添入米飯中，再度拌勻後 用之。 In practice, 10 palam grated fresh coconut is roasted as men- tioned above and then added instead of dry coconut. 在實踐中，也可以用10 palam鮮椰絲代替乾椰絲，煎烤後 添入飯中。