I remember my school days when ever I cook variety rices, since my mom used to pack them for our lunch box. But they cannot be cooked and carried for long trips, as the coconut kept in room temperature for more than a day it becomes rotten. They can be packed for long trips if it’s consumed in the same day. Some people add ghee to the rice and some add milk to it to enhance the taste. I didn’t add any of these. This is my mom’s version.

Coconut Rice / Thengai Sadam

Coconut Rice / Thengai Sadam
Prep time
Cook time
Total time
Serves: 2
  • Rice - 1 Cup
  • Oil - 2 tsp
  • Mustard - ½ tsp
  • Split Urad Dhal - 1 tsp
  • Channa Dhal - 1 tsp
  • Green Chili - 2 nos
  • Red Chili - 3 nos
  • Curry Leaves - 2 Strand
  • Grated Coconut - 6 tbsp
  • Roasted Peanut/ Ground Nut - 3 tbsp ( Optional )
  • Coriander Leaves - 3 tbsp (Optional)
  • Salt - to taste
  1. Cook rice and allow it to cool down. Spread the rice in a plate and let it cool down.
  2. Grate the coconut and keep it ready.
  3. Roast the peanut and remove it's skin.
  1. In a pan add oil, mustard. When mustard splutter add channa dhal and urad dhal. Add curry leaves, green and red chili and fry for 30 seconds.
  2. Add grated coconut, peanut and Salt. Fry for 1 min.
  3. Add the cooked rice and mix gently well.
  1. To get tasty coconut rice, always use fresh grated coconut.
  2. You can also add milk ¼ cup while frying the coconut, it added richness to the rice.
  3. Ghee can also be used instead of oil.
  4. Cashew nuts and other nuts can be used according to your taste.
Serve with vadam, papad and potato fry.

(*) Recipe from my Mom’s Kitchen.