Thengai Sadam Recipe (A Quick and Healthy Coconut Rice)
South Indian Thengai Sadam Recipe is a simple and flavorful rice made from freshly grated coconut and spices that can be prepared in a very short time. The Coconut Rice is a traditional South Indian dish that makes a perfect lunch box and can be put together in a matter of minutes, especially during the maddening morning rush hours.
Other Rice recipes that you can try are:
30 M
30 M
60 M
4-6 Servings
Ingredients
- 1 cup Fresh coconut , grated
- 2-1/2 cups Cooked rice
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 teaspoons White Urad Dal (Split)
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 1 Raw Peanuts (Moongphali) , fistful
- 1 sprig Curry leaves
- 3 or 4 Green Chillies , finely chopped
- 1 teaspoon Ginger , grated
- 1 + 1 tablespoon Coconut Oil
- Salt , to taste
How to make Thengai Sadam Recipe (A Quick and Healthy Coconut Rice)
To begin cooking the Thengai Sadam (Coconut Rice Recipe), heat a tablespoon of coconut oil in a heavy bottomed pan or wok. Add the mustard seeds to the oil, and once it begins to crackle, add in the urad dal, channa dal and the peanuts.
Once the dals begins to brown, add the green chillies, curry leaves and ginger and stir them together for a few minutes.
Next, add in the coconut to the kadai and mix them all together. Care should be taken to avoid any moisture remaining in the mixture, therefore keep stirring it properly until all the moisture in the coconut evaporates. At this stage, stir in the cooked rice and salt and combine all the ingredients well. Add a tablespoon of coconut oil to it to separate the grains of the rice.
Finally, add a tablespoon of coconut oil to the Thengai Sadam, to separate the grains of the rice. Stir fry gently to combine all the ingredient taking care and ensuring that the rice does not get mashed, in the process.
Once combined, turn the heat to low and simmer for a couple of minutes. Turn off the heat and serve the Thengai Sadam (Coconut Rice) hot with a potato roast and papad.
