To begin cooking the Thengai Sadam, heat a tablespoon of coconut oil in a heavy bottomed pan or wok. Add the mustard seeds to the oil, and once it begins to crackle, add in the urad dal, channa dal and the peanuts.

Once the dals begins to brown and turn crisp and roasted, add the green chillies, curry leaves and ginger and stir them together for a few minutes.

Next, add in the coconut to the kadai and mix them all together. Care should be taken to avoid any moisture remaining in the mixture, therefore keep stirring it properly until all the moisture in the coconut evaporates. At this stage, stir in the cooked rice and salt and combine all the ingredients well. 

Finally, add a tablespoon of coconut oil to the Thengai Sadam, to separate the grains of the rice. 

Stir fry gently to combine all the ingredient taking care and ensuring that the rice does not get mashed, in the process.

Once combined, turn the heat to low and simmer for a couple of minutes. Turn off the heat and check the salt and adjust according to taste.

Transfer the Thengai Sadam to a serving bowl and serve hot.

Enjoy this flavorful Thengai Sadam as a main dish or pair it with Urulai Kizhangu Roast Recipe a cooling Tomato Onion Cucumber Raita Recipe and crispy papad for a satisfying meal that transports you to coastal India.