Thengai Sadam | Coconut Rice

Thengai Sadam, also known as Coconut Rice, is a delicious and fragrant South Indian mixed rice dish. This simple yet flavorful rice variety is made by sautéing freshly grated coconut with aromatic spices, which are then mixed with cooked rice. The result is a dish that’s mildly spiced, slightly sweet from the coconut, and absolutely satisfying.

Thengai Sadam is often served as a side dish during festive occasions or as a light lunch. Its subtle, refreshing taste makes it a perfect accompaniment to curries, dals, or pickles. This dish is perfect for those who prefer a less spicy, milder rice option that’s packed with flavor and texture.

Tips for Making Perfect Thengai Sadam

1. Use Fresh Coconut: For the best flavor, always use freshly grated coconut. If you’re using desiccated coconut, make sure to toast it lightly before adding it to the rice.

2. Rice Texture: For optimal results, use medium-grain rice or sona masuri rice. The rice should be fluffy and not sticky.

3. Tempering Spices: Temper the spices gently in oil to release their flavors. The combination of mustard seeds, urad dal, and curry leaves adds depth to the dish.

4. Optional Add-ins: You can add roasted cashews or peanuts for extra crunch and flavor.

5. Balancing Flavors: The dish is traditionally mildly spiced, but you can add more green chilies or black pepper to suit your spice preference.

6. Serving Suggestions: Thengai Sadam pairs wonderfully with sambar, rasam, or a simple vegetable curry.

This Thengai Sadam (Coconut Rice) is the epitome of simplicity and flavor. With just a few ingredients and a simple cooking process, it delivers a wonderfully aromatic and tasty rice dish that everyone will love. Whether you serve it as a main course or as a side dish, it’s sure to become a favorite in your home.

Give this traditional South Indian recipe a try, and enjoy the delightful combination of coconut and spices in every bite!

Ingredients

Cooked rice-1 big bowl

Grated coconut-1 cup

Mustard seeds-1/2 tsp

Urud dhal-1 tsp

Bengal gram dhal-1 tsp

Green chillies -2 chopped finely

Curry leaves few

Salt to taste

Cashews/peanuts-few

Oil-1 tbsp

Method

👉Heat oil in a kadai add mustard seeds, urud dhal ,bengal gram dhal, curry leaves,green chillies cashews/peanuts and saute until the dhals are golden brown colour.

👉Next add grated coconut and saute for a minute then add cooked rice salt and mix everything well.

👉Garnish with roasted cashews serve.

Note-

✍️Cook the rice in such a way that the grains are separate.

Preparation time-20 mins

Serves-4