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coconut rice
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Thengai sadam recipe

South Indian coconut rice recipe
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Festival recipes,, Lunch
Cuisine: Indian, South Indian
Keyword: lunch box recipes, no onion garlic recipes, South Indian lunch recipes
Servings: 2
Author: Jeyashri suresh

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

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.