Thengai sadam | coconut rice is a simple South Indian rice recipe made during festivals like aadi perukku, kannu pongal. Even we prepare this for lunch box too.

My amma makes the best thengai sadam, the very simple recipe but it used to be very flavourful. This takes place mostly in the festival menu as we add one variety rice, kalanda sadam in the festival menu. Amma roasts the coconut with little ghee and that gives a wonderful flavour and taste to the coconut rice.

Personally, this is my favorite among all the kalanda sadam. The addition of green chili and red chili gives an excellent flavour to the thengai sadam. You can pair this with aviyal or any kootu or with a simple appalam or vadam too.

Also, check out the collection of aadi perukku recipes.

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  • Cook the rice and spread that on a plate. Ensure it is not mushy. Add 1/2 tsp ghee and spread. This keeps the rice non-sticky.
  • In a pan, add 3 tsp oil and add the mustard seeds, urad dal, chana dal, peanuts, chopped green chilis, red chilis, and curry leaves.
  • Once the dal turns golden brown, keep this aside.
Coconut rice - 1
  • In the same pan add 1 tsp ghee and 2 tsp oil.
  • Add the coconut and roast it on a low flame till it turns slightly golden brown.
  • Add salt and sugar to this.
  • If you are packing for lunch box, then roast it nicely till the moisture is completely gone.
  • If you are having it in an hour, then roast it lightly and then add it to the rice.
Thengai sadam - 2
  • Let this cool. Add it to the rice along with roasted dal.
coconut-rice - 3
  • Gently mix this well using a ladle.
  • Thengai sadam is ready.
  • Serve with a simple appalam or vadam or with aviyal or potato curry.
Thengai-sadam - 4
  • Notes
    1. Always ensure that the rice is cooked into separate grains.
    1. You can add a few cashew nuts while roasting the peanuts.
    1. Ensure the rice is completely cool and non-sticky.
    1. Always use coconut oil, refined oil and ghee for coconut rice. Do not use sesame oil.
    1. Coconut rice | Thengai sadam can be made for festival days as a part of the big menu.
coconut rice - 5

Thengai sadam recipe

Ingredients

  • ½ cup rice uncooked or 2 cups cooked rice
  • ½ cup grated coconut
  • 3 tsp oil
  • 1 tsp ghee
  • 1 tsp mustard seeds
  • 2 tsp urad dal
  • 2 tsp chana dal
  • 2 tbsp peanuts
  • 2 green chilis
  • 2 red chili
  • Salt as needed
  • 1/2 tsp sugar
  • Curry leaves few

Instructions

  • Cook the rice and spread that in a plate. Ensure it is not mushy.
  • In a pan, add 3 tsp oil and add the mustard seeds, urad dal, chana dal, peanuts, chopped green chilis, red chilis and curry leaves.
  • Once the dal turns golden brown, keep this aside.
  • In the same pan add 1 tsp ghee and 2 tsp oil.
  • Add the coconut and roast it in a low flame till it turns slight golden brown.
  • Add salt and sugar to this.
  • If you are packing for lunch box, then roast it nicely till the moisture is completely gone.
  • If you are having it in an hour, then roast it lightly and then add it to the rice.
  • Let this cool. Add it to the rice along with roasted dal
  • Gently mix this well using a ladle.
  • Thengai sadam is ready.
  • Serve with a simple appalam or vadam or with aviyal or potato curry.

Video

Notes