Whenever I make variety rice, it takes me back to my school days when my mom would pack different kinds of rice for our lunch boxes. Coconut Rice, or Thengai Sadam, was one of those simple and comforting dishes.
This is my mom’s version, made with freshly grated coconut, a traditional South Indian tempering, and optional roasted peanuts. Some people add milk or use ghee for extra richness, but I usually make it without either.
Because this rice contains fresh coconut, it is best enjoyed fresh. If you are packing it for later, keep it properly chilled rather than leaving it at room temperature for an extended period.
Coconut Rice / Thengai Sadam
Recipe Details
Variety Rice / Main Dish
Tamil Nadu / South Indian
Sashi
20 minutes
10 minutes
30 minutes
2
Ingredients
- Rice – 1 cup
- Water – as needed, for cooking the rice
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Split urad dal – 1 tsp
- Chana dal – 1 tsp
- Green chilies – 2, slit or chopped
- Dried red chilies – 3, broken into pieces
- Curry leaves – 2 sprigs
- Freshly grated coconut – 6 tbsp
- Roasted peanuts / Groundnuts – 3 tbsp (optional)
- Salt – to taste
- Coriander leaves – 3 tbsp, chopped (optional)
Preparation
- Cook the rice until the grains are tender but not mushy.
- Spread the cooked rice on a wide plate for a short time so it cools slightly and the grains remain separate.
- Grate the fresh coconut and keep it ready.
- If using peanuts, roast them until aromatic. Allow them to cool and remove the loose skins if desired.
- Slit or chop the green chilies and break the dried red chilies into pieces.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the chana dal and split urad dal. Fry until they begin to turn lightly golden.
- Add the curry leaves, green chilies, and dried red chilies.
- Fry for about 30 seconds until aromatic.
- Add the freshly grated coconut, optional roasted peanuts, and salt.
- Sauté for about 1 minute over low to medium heat. Avoid browning the coconut too much.
- Add the cooked rice and gently mix until the coconut mixture is evenly distributed.
- Add the optional chopped coriander leaves and gently toss once more.
- Remove from the heat and serve.
Tips
Fresh Coconut: Freshly grated coconut gives Thengai Sadam its best flavor and texture.
Keep the Rice Separate: Allow the cooked rice to cool slightly before mixing it with the coconut tempering so the grains do not become mushy.
Milk Variation: For a richer version, about 1/4 cup milk can be added while gently cooking the coconut mixture.
Ghee Variation: Ghee can be used instead of oil for a richer aroma and flavor.
Nuts: Cashews or other preferred nuts can be used instead of, or along with, roasted peanuts.
Storage and Packing: Since this rice contains fresh coconut, do not leave it at room temperature for extended periods. Refrigerate leftovers or packed portions within about 2 hours and keep them chilled until ready to eat.
Serving Suggestion
Serve Coconut Rice with vadam, appalam / papad, potato fry, or another simple vegetable side dish.
Recipe Source: My Mom’s Kitchen.
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