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.
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
- 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.
- 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.
- 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.
- Notes
- 1. Always ensure that the rice is cooked into separate grains.
- 2. You can add a few cashew nuts while roasting the peanuts.
- 3. Ensure the rice is completely cool and non-sticky.
- 4. Always use coconut oil, refined oil and ghee for coconut rice. Do not use sesame oil.
- 4. Coconut rice | Thengai sadam can be made for festival days as a part of the big menu.
I love this rice….Loved that vadam/fryum ..yummy one
Simple and delicous rice…even i do coconut rice but slightly different one…ur version seems really nice..thanks for sharing jeyashri
My all time favourite…just love with papads…
congratulations for the award!!
thengai saadham looks delicious with the vathal, nice combination; this recipe sounds new to me, we make the same with the coconut milk instead of the coconut scrapings; will try this next time!! cheers!!
Congrats on your award .Coconut rice and that vadam you have kept by the side is really tempting me.
Absolutely simple n delicious rice dear.. DH doesnt like it, otherwise I love to have it with vadams.. And congrats on your awards too!
Nice presentation and lovely coconut rice…nice combo with vathal!!
Congrats on your award! Lovely rice and the vadam on the side are really tempting:)
Beautiful clicks dear….Never tried this rice..Looks yummy.
Looks very tempting, love thengai sadam with Avial or Morkuzhambu combination. Awesome pictures and congrats on your awards.
Coconut rice looks so divine…tempting clicks…
Our family favs just prepared for Kanum. Nice photos.
oh wow!!!!!Super!!!!nice click too…..
nice click..very simple and delicious..very much like the phodni bhath!!
Congrats on ur award… My all time fav… Rice looks lovely and delicious..
Jeyashri, coconut rice looks awesome da. Eye capturing click!!!
Nice recipe and congratulations on your award
I too make a similar way,I add lots of urad dal 🙂
Did your mom made those vadams for you or store bought?
i love it.
thanks friends for ur lovely comments.
Raji, vadams are made by my mom.she never allows me to buy from the store.
Hey Jeyashri
thanks a bunch for dropping by and for wonderful comment..coconut rice and all your paneer dishes are mouthwatering and awesome…following you:))
cheers
joyofcooking247.blogspot.com
I like the way u presented it, lovley pictures, boxed instruction…very well done post, dear.:) Love thengai saadam, yummmm:)
Congrats ! Thengai sadam looks fantastic..Loved the clicks too
wow, my husband loves this rice..thanks for sharing..lovely click.
http://www.foodlyrics.com
Very nice..My MIL makes it nicely 🙂 urs is also looking equally good 🙂
congrats for award, rice looks so delicious
Really nice and easy to prepare meal. However, I'd rather use coconut oil as well when cooking the mustard seeds,channa dal, freid gram,urad dhal and green chilli. I love using this oil when cooking or even for moisturizing my skin and hair due to the coconut oil benefits it gives.
Looks lovely Jeyashri. In my version, we soak about a handful of urad dhal in water and allow it to swell up in some time and THEN add it to the tadka so it makes it look fuller and also accents the taste. BYW why doesnt your blog allow wordpress comments???
Shobha
http://www.anubhavati.wordpress.com
A very simple recipe…but tasted great. Thanks for sharing Jeya….Kudos…
When I was young (long time ago), my mother prepare thangai sadam, especeillay when we eat outside (on the beach for the day). I like it very much. Her recipe is more or less the same. She add dried chilli and cashew nut. I always use fresh coconut. The result is great. Thank you.
Congrates to you for your award. Its nice and very tasty rice. Well presented. Keep rocking Jey.
Thank you. It was soo yummy:)
Thengai satham recipe fantastic. It was so good. Vazhga Valamudan.