coconut rice recipe, how to make coconut rice recipe | thengai sadam recipe

4.58 from 7 votes

thengai sadam recipe - light, mild south indian coconut rice recipe made with fresh grated coconut.

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coconut rice recipe with step by step pics – light, tasty and mild south indian coconut rice recipe made with fresh grated coconut. this coconut rice recipe is also known as thengai sadam.

coconut rice recipe

in south india, coconut rice is a favorite and is made during festivals like pongal and navratri. some of the naivedyam or prasad, we were served in south indian temples were pongal, curd rice and coconut rice. the pongal and curd rice were so good that till today i have not been able to recreate the same magical taste and flavor. still trying and i hope that with goddess annapurna’s blessings, i shall be able to get that taste.

there are some variations of coconut rice in the south indian states. the coconut recipe i am sharing today is made with freshly grated coconut. if you have grated the coconut already, then its easy to prepare this rice. tastes best with freshly grated coconut. but you can use frozen coconut too.

i make such easy rice dishes when i want to cook something easy. coconut rice also goes very well in the tiffin box lunch. for a gluten free rice, skip the asafoetida. 

you can serve coconut rice as it is or pair with a gravy or curry like veg kuzhambu, veg stew or even plain homemade fresh curd. i had made a spicy south indian potato curry with the coconut rice. i would suggest to pair with a gravy or curry as the coconut rice is bit dry. also accompany some papads or appalams.

if you are looking for more rice recipes then do check:

coconut rice recipe below:

coconut rice recipe, thengai sadam recipe
4.58 from 7 votes
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coconut rice recipe

thengai sadam recipe - light, mild south indian coconut rice recipe made with fresh grated coconut.

course main course
cuisine south indian
prep time 30 minutes
cook time 10 minutes
total time 40 minutes
servings 3
author dassana

ingredients (1 cup = 250 ml)

for cooking rice

  • 1 cup basmati rice or any regular rice or 4 to 4.5 cups cooked rice
  • 1.75 to 2 cups water

for tempering coconut rice

  • 1.5 tablespoon coconut oil or any oil
  • 1 teaspoon mustard seeds (rai)
  • ½ tablespoon urad dal (split and husked black gram)
  • ½ tablespoon chana dal (bengal gram)
  • 10 to 12 cashews (kaju) - chopped
  • 1 or 2 dry red chilies (sookhi lal mirch)
  • 1 or 2 green chilies (hari mirch) - choppped
  • 1 pinch asafoetida (hing) - optional
  • 10 to 12 curry leaves (kadi patta)
  • 1.5 cups tightly packed grated fresh coconut
  • salt as required

how to make recipe

preparation for coconut rice

  1. soak 1 cup regular rice or basmati rice in enough water for 30 minutes.
  2. also soak 1/2 tbsp urad dal and 1/2 tbsp chana dal in hot water for 30 minutes. later drain the water very well and keep the dals aside. you can add the dals directly also, but soaking them and then adding gives a good taste to the coconut rice.
  3. grate half of a medium to large coconut and keep aside. you should be able to get about 1.5 cups tightly packed grated coconut.

cooking rice

  1. after 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles. when the pressure settles down on its own, open the lid and fluff the rice. for a softer texture in the rice, pressure cook for 3 whistles
  2. take the rice in a plate/tray and allow to cool grains completely. you can also cool the rice in the cooker itself. if there are lumps in the rice, then break the lumps once the rice is cooled.

tempering for coconut rice

  1. heat 1.5 tbsp coconut oil in a pan. you can also use sesame oil or any other oil. crackle 1 tsp mustard seeds.
  2. add the chana dal and urad dal. stir and saute for about a minute.
  3. then add chopped cashews.
  4. stir and saute till the cashews turn golden. the dals would also turn golden by then.
  5. add 1 or 2 dry red chilies, 10 to 12 curry leaves and 1 or 2 chopped green chilies along with a pinch of asafoetida.
  6. stir and saute till the red chilies change color.
  7. next add grated coconut. stir very well.
  8. saute the coconut for 3 to 4 minutes. the coconut can be sauteed till a creamish color or a faint light brown color.
  9. lastly add the steamed rice and salt.
  10. stir coconut rice well and switch off the flame.

  11. serve coconut rice topped with a bit of ghee or some coriander leaves. accompaniments can be curd, or kuzhambu or potato roast. i served with a spiced south indian potato curry.

how to make coconut rice recipe:

1. soak 1 cup regular rice or basmati rice in enough water for 30 minutes.

rice for coconut rice recipe

2. also soak ½ tbsp urad dal and ½ tbsp chana dal in hot water for 30 minutes. later drain the water very well and keep the dals aside. you can add the dals directly also, but soaking them and then adding them, improves the texture of the dals and gives a good taste to the rice.

chana dal for coconut rice recipe

3. after 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles. when the pressure settles down on its own, open the lid and fluff the rice. for a softer texture in the rice, pressure cook for 3 whistles.

rice for coconut rice recipe

4. take the rice in a plate/tray and allow to cool grains completely. you can also cool the rice in the cooker itself. if there are lumps in the rice, then break the lumps once the rice is cooled.

rice for coconut rice recipe

5. heat 1.5 tbsp coconut oil in a pan. you can also use sesame oil or any other oil. crackle 1 tsp mustard seeds.

coconut oil for coconut rice recipe

6. add the chana dal and urad dal. stir and saute for a minute.

chana dal for coconut rice recipe

7. then add chopped cashews.

cashews for coconut rice recipe

8. stir and saute till the cashews turn golden. the dals would also turn golden by then.

masala for coconut rice recipe

9. add 1 or 2 dry red chilies, 10 to 12 curry leaves and 1 or 2 chopped green chilies along with a pinch of asafoetida/hing.

chilies for coconut rice recipe

10. stir and saute till the red chilies change color.

masala for coconut rice recipe

11. next add 1.5 cups of tightly packed grated coconut.

coconut for coconut rice recipe

12. stir very well.

making coconut rice recipe

13. saute the coconut for 3 to 4 minutes. the coconut can be sauteed till a creamish color or a faint light brown color.

making coconut rice recipe

14. lastly add the steamed rice and salt.

rice for coconut rice recipe

15. stir coconut rice well and switch off the flame.

coconut rice recipe, coconut rice

16. serve coconut rice topped with a bit of ghee or some coriander leaves. accompaniments can be curd, or kuzhambu or veg stew or potato roast.

south indian coconut rice recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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18 thoughts on “coconut rice recipe, how to make coconut rice recipe | thengai sadam recipe

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  1. Can v use dry coconut instead of fresh???

    • dry coconut won’t give a good taste. so i would suggest to use fresh coconut.

  2. ??????

    • thanks.

  3. Do u know how to make tangy coconut rice? ☺

    • i have never made or tried a tangy version of coconut rice.

  4. Very tasty and healthy recipe thank you

    • thankyou geetha 🙂

  5. Wow! I loved it. Will definitely try it. Can’t wait to surprise my mom and dad with the recipe. 😀 Thanks. 🙂

    • thanks bhavika.

  6. Hi Dasanna, for the last one hour ,I am browsing ur recipes..just couldnt stop reading and subscribing to your site…tried schezwan rice last night..my husband was so happy..both of us enjoyed it thoroughly.
    1) I just want to know how should we store spices to retain its freshness for longer period? and
    2) It would be really very helpful if you could suggest me with a dinner menu for my husband’s colleagues are coming home next saturday…i always get confused as what to cook..thanks and lots of love to both of u

    • thank you very much priti. you can keep the spices in small glass jars or food safe plastic jars or even steel jars. i usually keep the spices at room temperature in one of the kitchen cabinets. they need to be kept in a dark dry place. some people even keep in the fridge. but i have kept spices at room temperature and they don’t get spoiled.

      for our guests, i always stick to a dal-rice-sabzi/curry-chapati/roti/naan-salad/raita-dessert menu or a biryani-raita-dessert menu. you can include a starter if you want. these menus works for me always. since i mostly cook north indian food, by now i have got the hang of cooking punjabi food easily and quickly. you can have a look at this category of north indian recipes and decide – https://www.vegrecipesofindia.com/recipes/north-indian-recipes/

      hope this helps 🙂

  7. I am definitely going to try this out 🙂 coconut rice is so easy to prepare. yummy..

    • thanks sangeetha

  8. thanks for the great recipe dish.

    • welcome shamit

  9. Hi Dassana, Indeed its a good n easy rice recipe. My suggestion would be to add roasted peanuts in the thalimpu ( thadka ) and it gives a nice nutty flavour like the one you get in lemon rice.

    • thanks swetha for your suggestion. i used cashews instead of peanuts.

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