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,

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Coconut Rice / Thengai Sadam

Recipe type: Veg Rice
Cuisine: Tamilnadu
Serves: 3 to 4 persons

Ingredients:

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

Directions:

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.