Thengai Sadam/Coconut Rice - South Indian Special

Coconut rice/Thengai sadam is a very popular, common and authentic rice variety of South India. Thengai sadam is a delectable and flavorful rice prepared with freshly grated coconut, along with red and green chillies. Thengai sadam is perfect lunch box item which can be prepared in no time in the morning rush. Not only an lunch box item it is also one of the important rice varieties prepared during Valai kappu (Baby Shower) in South India. I have already posted lemonrice, bisebelabath, curd rice, tomato rice in Valaikappu menu and will be updating with other rice varieties in my future post.

Here’s how to Coconut rice/Thengai Sadam with step by step photos…

Ingredients

Cooked Rice [Basmathi/Raw rice]	2 cups
Grated coconut	1 ½ cup
Salt	As needed
Oil	1 tsp

For Tempering

Oil/Coconut oil	2 tbsp
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Urad dal	1 tbsp
Channa dal/Kadalai paruppu	1 tbsp
Green chillies	2 or 3 finely chopped
Dry red chillies	2 or 3 adjust to taste
Cashew nuts	5 -8 [optional]
Asafoetida	One big pinch
Curry leaves	8 -10

Method

Wash and cook the rice in the ratio of 1:2 (rice : water). Add required amount of salt and 1 tsp of oil/ghee when cooking the rice. The rice should not be sticky.

After the rice is cooked transfer it to a plate, spread it and fluff it up a bit.

Heat oil in a kadai, splutter mustard seeds, then add cumin seeds, urad dal, channa dal, cashew nuts, asafoetida and let it start changing colour.

Now add the green chillies, dry red chillies, curry leaves and sauté for about a minute.

Add the grated coconut and fry for about a minute.

Now add the cooked rice and mix everything gently. Check and adjust the amount of salt needed at this stage.

Delicious and super quick Thengai Sadam/Coconut rice is ready to be enjoyed.

Serve hot with karunai kizhangu fry, tomato gravy and enjoy your meal.

Thank you for visiting my blog, please come back again for more authentic and traditional recipes of South India.

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