Coconut rice / Thengai sadam / Thengai sadham / Recipes with video

Written by: 7aumsuvai
Coconut rice / Thengai Sadam is a simple South Indian variety rice recipe prepared with freshly grated coconut and cooked rice. It is a perfect recipe for the beginners who are trying to learn cooking. Let us move on to today’s recipe.

Serve 2 to 3
  • 1 cup – Basmati rice or raw rice(uncooked)
  • 1 cup – Coconut grated
  • 2 to 3 no’s – Green chillies (chopped)
  • 1/2 inch – Ginger (chopped)
  • Salt to taste
  • 1 tsp – Ghee
  • 1 tbsp – Coconut oil
  • 1/2 tsp – Mustard seeds
  • 1/2 tsp – Split black gram / Ulunthu / Urad dal
  • 1 tbsp – Bengal gram / Kadalai paruppu/ Chana dal
  • 5 to 6 no’s – Cashew nuts
  • 2 no’s – Dry red chillies (or add as needed)
  • Fresh curry leaves
  • Few pinches of asafoetida

Preparation method:
  1. Wash basmati rice and soak it for 30 minutes. Drain water completely and keep it aside.
  2. Take a pressure cooker, Heat 2 cups of water and bring it to rolling boil. Now add soaked rice, required salt and 1 tsp of oil, Cook until the rice is 1/2 cooked. Cover with a lid and pressure cook over low flame for 1 whistle or until well cooked. Remove from fire and spread it in a plate, allow them to cool completely.
  3. Heat ghee and coconut oil in a pan, add mustard seeds, ulunthu, kadalai paruppu, and cashew nuts, until they change color. Followed by dry red chillies, green chillies, ginger chopped, asafoetida and curry leaves, saute for a minute.
  4. Add grated coconut and saute for a few minutes. It is not necessary to fry the grated coconut until it turn brown. Coconut should hold its moisture, it should not get dried. Add required salt, mix well and switch off the stove.
  5. Add cooked rice and mix well until the rice is well coated with coconut mixture. Thengai sadam is ready, serve with urulai kizhangu varuval / potato fry or any side dish of your choice.

  • I have used basmati rice to prepare this coconut rice, so I have followed the steps above to cook basmati rice (1:2 ratio). If you are using raw rice, then just cook raw rice (not soaked) with 3 cups of water(1:3), until it is well cooked.
  • Coconut should not be over roasted, it should hold its moisture and not dry.
  • Coconut oil is must in this recipe to get exact taste of coconut rice.

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