Thengai sadam | coconut rice is a simple South Indian rice recipe made during festivals like aadi perukku, kannu pongal. Even we prepare this for lunch box too.
My amma makes the best thengai sadam, the very simple recipe but it used to be very flavourful. This takes place mostly in the festival menu as we add one variety rice, kalanda sadam in the festival menu. Amma roasts the coconut with little ghee and that gives a wonderful flavour and taste to the coconut rice.
Personally, this is my favorite among all the kalanda sadam. The addition of green chili and red chili gives an excellent flavour to the thengai sadam. You can pair this with aviyal or any kootu or with a simple appalam or vadam too.
Also, check out the collection of aadi perukku recipes.
Thengai sadam recipe
- ½ cup rice uncooked or 2 cups cooked rice
- ½ cup grated coconut
- 3 tsp oil
- 1 tsp ghee
- ½ tsp mustard seeds
- 2 tsp urad dal
- 2 tsp chana dal
- 2 tbsp peanuts
- 2 green chilis
- 2 red chili
- Salt as needed
- Curry leaves few
- Cook the rice and spread that in a plate. Ensure it is not mushy.
- In a pan, add the oil and add the mustard seeds, urad dal, chana dal, peanuts, chopped green chilis, red chilis and curry leaves.
- Once the dal turns golden brown, add this to the cooked rice.
- In the same pan add 1 tsp ghee.
- Add the coconut and roast it in a low flame till it turns slight golden brown.
- If you are packing for lunch box, then roast it nicely till the moisture is completely gone.
- If you are having it in an hour, then roast it lightly and then add it to the rice.
- Now transfer the roasted coconut to the rice and add salt.
- Gently mix this well using a ladle.
- Thengai sadam is ready.
- Serve with a simple appalam or vadam or with aviyal or kootu.