Kopparai sadam , Dry coconut rice recipe

Kopparai sadam | Dry coconut rice recipe, a no onion no garlic variety rice recipe made using dry coconut, pepper and cumin seeds. Recently my friend's mom was casually telling me about this kopparai sadam. The simplicity of the recipe fascinated me a lot and i wanted to try this for sure. Since tomorrow is aadi perukku (aadi 18) i thought this the right time to post the recipe of this no onion no garlic Kopparai sadam. Do try this recipe at home and let me know how it turned out. Also check out my full collection of  Aadi pandigai recipes.  

Kopparai Sadam recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 2
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Kopparai sadam, Dry coconut rice recipe, a no onion no garlic variety rice recipe made using dry coconut, pepper and cumin seeds.

     Dry coconut  1/2 cup
     Red chili    1-2
     Black pepper  1 tsp
     Cumin seeds  1 tsp
     Oil  3 tsp
     Rice  1/2 cup (un cooked)
     Peanuts  1 tblsp
     Mustard seeds  1/2 tsp
    Asafoetida  a pinch
    Channa dal  1 tsp
    Urad dal  1 tsp
    Salt   as neded
    Ghee 1 tsp
   Curry leaves  few

Method :

• Cook the rice for 3-4 whistles. 
• Spread the rice in a wide plate and allow this to cool completely.
• Ensure the rice is cooked in separate grains and not mushy. 
• In a pan dry roast the kopparai( i used grated kopparai), red chili, black pepper an cumin seeds.
• Roast till it emits a nice aroma. 
• Allow this cool and grind this into a powder.
• Add this to the rice.
• In a pan add 3 tsp of oil and add the mustard seeds, peanuts, chana dal, urad dal and asafoetida.
• Saute till the dal turns golden brown. 
• Switch off the flame.
• Add this to the rice and also add the kopparai powder to this. 
• Mix nicely and evenly.
• Add salt to taste.
• Add some fresh curry leaves. 
• Add the ghee and mix well.
• Kopparai sadam is ready to serve.
• Enjoy with appalam or any kootu of your choice. 

Notes:

1. You can add 1 tsp of coriander seeds while roasting the kopparai. 
2. Adding ghee in the last will enhance the flavour of the Kopparai sadam

Method with step by step pictures :

• Cook the rice for 3-4 whistles. 
• Spread the rice in a wide plate and allow this to cool completely.
• Ensure the rice is cooked in separate grains and not mushy. 
• In a pan dry roast the kopparai( i used grated kopparai), red chili, black pepper an cumin seeds.
• Roast till it emits a nice aroma. 

• Allow this cool and grind this into a powder.

• In a pan add 3 tsp of oil and add the mustard seeds, peanuts, chana dal, urad dal and asafoetida.
• Saute till the dal turns golden brown. 

•  Switch off the flame.
• Add this to the rice and also add the kopparai powder to this. 
• Mix nicely and evenly.

• Add salt to taste.
• Add some fresh curry leaves. 
• Add the ghee and mix well.
• Kopparai sadam is ready to serve.
• Enjoy with appalam or any kootu of your choice. 

Notes:

1. You can add 1 tsp of coriander seeds while roasting the kopparai. 
2. Adding ghee in the last will enhance the flavour of the Kopparai sadam.