Traditional South Indian Coconut Rice (Thengai Sadam)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Coconut Rice Recipe or Thengai Sadam is one of the South
Indian recipes made with finely grated coconut, rice and a blend of spices.
Course:
Lunch, Main Course
Cuisine:
South Indian, Tamil, Telugu
Diet:
Gluten Free, Vegan, Vegetarian
Keyword:
Coconut Rice Recipe, Kobbari Annam, Thengai Sadam
Servings: 3
Calories: 180 kcal
Ingredients
- - 3 cups Cooked Sona Masoori or Ponni rice cooled completely
- - 1 to 1.25 cups Fresh grated coconut tightly packed, white portion only
- - 1.5 tbsp Coconut oil or sesame gingelly oil
- - 1 tsp Mustard seeds
- - 1 tsp Split urad dal
- - 1 tsp Chana dal
- - 10 Cashew nut halves
- - 2 Dry red chilies halved
- - 2 Green chilies slit lengthwise
- - 1 tsp Fresh ginger minced
- - 1 sprig Fresh curry leaves 10-12 leaves
- - 1/4 tsp Asafoetida Hing
- - 3/4 to 1 tsp Salt adjust to taste
Instructions
-
Spread cooked rice on a wide plate to cool completely to room temperature.
-
Heat coconut oil in a heavy-bottomed kadai over medium-low heat. Add mustard seeds and let them splutter.
-
Add chana dal, urad dal, and cashews. Fry gently over medium-low heat for 1 to 2 minutes until light golden and crisp.
-
Add dry red chilies, green chilies, grated ginger, and curry leaves. Sauté for 30 to 45 seconds until aromatic.
-
Lower flame, add asafoetida (hing), and stir for 5 seconds.
-
Add the fresh grated coconut. Sauté on low flame for 1 to 2 minutes until the raw moisture disappears and the aroma blooms. Do not let the coconut brown. Turn off the flame.
-
Season the cooled rice with salt, then gently fold in the warm coconut tempering using a flat spatula until evenly distributed.
-
Rest covered for 5 minutes before serving with potato fry, pickle, or papad.
Recipe Notes
- Never fold tempering into steaming hot rice; cool the rice first to keep grains separate.
- Grate only the white meat of the coconut to keep the dish clean and sweet.
- For temple prasadam style, swap coconut oil with sesame oil and add a pinch of crushed black pepper.
Storage:
- Store at room temperature for up to 4-6 hours, or refrigerate in an airtight container for up to 2 days. Reheat by steaming or gentle covered stovetop warming.