Monday 14 January 2019

Coconut Rice / Thengai Sadam

Coconut Rice / Thengai Sadam (in Tamil) is easy to make, mildly spiced rice variety from Tamilnadu Cuisine. The freshly grated coconut added to the rice give a nice aroma to the dish.  It taste good with Paruppu thogayal / pickle / Pappad.  You can use leftover rice to prepare the dish.  

Let's check the recipe now,

20 min
30 mins
Recipe for Coconut Rice / Thengai Sadam
Recipe type: Veg Rice
Cuisine: Tamilnadu
Serves: 3 to 4 persons

Cooked rice - 1 ½ to 2 cups

Grated Coconut -  ¾ to 1 cup
Salt -  as required

For Seasoning:

Mustard seeds - 1 tsp

Urad dhal - ¾ tsp

Bengal gram/channa dal - 2 tsp
Cashewnuts - 1 tbsp(broken)
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig
Oil - 2 tsp


Cook the rice and spread it on plate; allow to cool.  The rice should not be mushy. 

Heat oil in a pan, season with all the ingredients one by one. Once it crackles and the dhals & nuts turned into golden brown; add grated coconut.
Sauté for a minute and reduce the flame. Add the cooked rice and mix well; switch off the gas.

Instead of red chillies you can also add green chillies.

You can add roasted peanuts for extra crunchiness.

Serve it with Thogayal and Appalam / Pappad. 

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