Festival RecipesThengai sadam|coconut rice

Thengai sadam|coconut rice

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.

coconut rice
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Thengai sadam recipe

South Indian coconut rice recipe
Course Festival recipes,, Lunch
Cuisine Indian, South Indian
Keyword lunch box recipes, no onion garlic recipes, South Indian lunch recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Jeyashri suresh


  • 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.
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1. Always ensure that the rice is cooked into separate grains.
2. You can add a few cashew nuts while roasting the peanuts.
3. Ensure the rice is completely cool and non-sticky.
4. Coconut rice | Thengai sadam can be made for festival days as a part of the big menu.

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  1. congratulations for the award!!

    thengai saadham looks delicious with the vathal, nice combination; this recipe sounds new to me, we make the same with the coconut milk instead of the coconut scrapings; will try this next time!! cheers!!

  2. Hey Jeyashri

    thanks a bunch for dropping by and for wonderful comment..coconut rice and all your paneer dishes are mouthwatering and awesome…following you:))


  3. Really nice and easy to prepare meal. However, I'd rather use coconut oil as well when cooking the mustard seeds,channa dal, freid gram,urad dhal and green chilli. I love using this oil when cooking or even for moisturizing my skin and hair due to the coconut oil benefits it gives.

  4. When I was young (long time ago), my mother prepare thangai sadam, especeillay when we eat outside (on the beach for the day). I like it very much. Her recipe is more or less the same. She add dried chilli and cashew nut. I always use fresh coconut. The result is great. Thank you.


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