Biryani, Pulao and fried rice varietiesThengai sadam recipe | coconut rice recipe

Thengai sadam recipe | coconut rice recipe

Coconut Rice | Thengai Sadam  is a very simple dish ,can be done quickly. An ideal dish for lunch box,which i normally prepare once a week. Generally it is made in South Indian houses on the occasion of aadi 18 and Kannu pongal. Check out other south Indian rice varieties, Iyengar Puliyodarai and Pudina rice.

Coconut rice recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2

     Coconut grated   4 tblsp
     Raw rice | basmati rice   1 cup (cooked)
     Coconut oil   1 tsp
     Cooking oil  1 tsp
     Ghee  1/2 tsp
     Mustard seeds   1/4 tsp
     Channa dal   1 tsp
     Urad dal  1 tblsp
     Fried gram  1 tsp
     Green chili  2
     Red chili  1
     Salt   as needed
     Raw peanuts   1 tblsp

Coconut rice 1

  • Cook rice and allow it to cool. The grains should not be sticky.
  • In a kadai,add the cooking oil and temper the mustard seeds,channa dal, peanuts, fried gram,urad dhal and red chili, green chilli. When it is done add it on the top of the rice.


  • Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch ,it shouldn’t get burnt.
  • If making for lunch box roast till the moisture is completely absorbed.
  • If you want to eat it immediately, you can roast it slightly.
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  • Add salt to it. Mix it along with the rice and smear the coconut oil and mix gently.
  • Add a few curry leaves.Serve with pappad/vadagam/avial

Coconut rice 3

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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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