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Coconut Rice | Thengai Sadam

Coconut rice is a popular South Indian variety rice made by tempering grated coconut with spices and then mixing them with cooked rice. Coconut rice or thengai sadam is easy to make and at the same time flavorful and delicious.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 heaped cup cooked rice
  • 1/3 cup coconut grated
  • salt to taste

To temper:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon split urad dal
  • 1/2 teaspoon jeera
  • 1 no green chilli
  • 1 no red chilli
  • a sprig of curry leaves
  • 1 tablespoon cashews broken

Instructions

  • Heat oil in a pan - add mustard seeds and urad dal.
  • Let it splutter then fry till golden. Give a quick saute.
  • Add curry leaves, green chilli and red chilli.
  • Sauté for 2 mins in low flame.
  • Add cashews, fry until golden.
  • Add coconut.
  • Saute for 2 mins in low flame,do not change its color.
  • Finally add cooked rice along with required salt.
  • Toss well until nicely combined.
  • Serve Coconut Rice hot with potato roast yum!

Video

Notes

  • Cook rice in the ratio of 1:1.5 (rice : water). I used Ponni Parboiled Rice. Basmati Rice is also a good option. Make sure to cook little grainy so that after mixing with coconut it is perfectly cooked.
  • Use fresh grated coconut for the best taste. However you can use frozen coconut after thawing / defrosting it
  • Add curry leaves or coriander leaves to add flavour & for garnishing
  • Do not miss to add nuts – Cashews, peanuts – as they add taste, flavour and give crunchy feel.
Nutrition Facts
Coconut Rice | Thengai Sadam
Amount Per Serving (125 g)
Calories 153 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1944mg85%
Potassium 97mg3%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 389IU8%
Vitamin C 201mg244%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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