Thengai Sadam or South Indian Coconut Rice - A traditional rice dish made with cooked rice, fresh coconut, lentils, peanuts, herbs and spices. An easy gluten-free, Vegan main course recipe that is lunch box friendly and serves a crowd.
This is my mothers Thengai Sadam recipe. Thengai (Coconut) and Sadam (Rice). It is one of my favorites till date.
During my school days, mom used to pack coconut rice with potato wafers in lunch box.
It is pretty easy to put together this dish as the ingredients are basic and commonly found in a South Indian household.
You can cook rice the previous night, grate coconut and the next morning, coconut rice will be ready in 20 minutes. Perfect for busy weekdays.
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About South Indian Coconut Rice
Coconut Rice or Thengai Sadam is a quick variety rice recipe from South Indian cuisine.
This rice dish is a popular temple prasad in South India.
Thengai Sadam contains 2 key ingredients - Fresh Coconut and Virgin Coconut Oil. Both these elements flavor the dish, adds a nutty taste.
Like most Tamil Brahmin recipes, it is a No Onion No Garlic dish.
Coconut rice is made for South Indian religious festivals and functions.
It is made for Seemantham (South Indian baby shower ceremony), festivals like Aadi, Navratri etc.
Ingredients
Short Grain White Rice - Sona Masoori, Kolam, Ponni are some of the varieties you can use. You can easily source them from local grocery stores and/or supermarkets.
The texture of coconut rice largely depends on the rice variety. I would not recommend brown rice or Basmati Rice for this recipe.
Freshly Grated Coconut - You can use frozen coconut if you don't have time to grate. Thaw a batch overnight in the refrigerator and use.
I would not recommend desiccated coconut.
Coconut Oil - Virgin Coconut Oil is what I would recommend. However, if you find it too strong for your tastebuds, use a neutral flavor cooking oil.
Tempering with Chana Dal (bengal gram lentils), Mustard Seeds, Green chilies, dry red chilies and curry leaves.
Similar to Lemon rice, I have added peanuts in coconut rice. Feel free to substitute with cashews or if you are allergic to nuts, do not add any.
The recipe also includes asafetida or Hing. Check the pack/label to ensure its 100% gluten-free.
How to make Coconut Rice or Thengai Sadam
(1) Soak the Rice for 20 minutes with 1 cup of water, drain, rinse.
(2) Now pressure cook the rice with 2 cups of water until soft. Allow it to cool.
(3) Grate the coconut, chop the green chillies etc in the meanwhile.
(4) Now in a tempering pan, heat some coconut oil, add mustard seeds and allow it to crackle.
(6) Add this tempering over the rice, add salt and grated coconut.
(7) Mix everything together and drizzle a tbsp of coconut oil.
Tips to Make Best Coconut Rice
Rice should be perfectly cooked. It should not be mushy. Please refer to the recipe card for the rice to water ratio.
In case of leftover rice or a day old rice stored in refrigerator - Sprinkle few drops of water and microwave the rice. This will soften the rice.
Always allow the rice to cool before adding coconut and tempering.
Coconut Rice or thengai sadam tastes best at room temperature. You can serve it slightly warm. Although, I won't recommend re-heating the rice as it affects shelf life (fresh coconut).
Virgin Coconut Oil is the key. Use a good quality. The flavor and taste largely depends on coconut oil and fresh coconut.
If you grate coconut at home, use the white part. Avoid brown bits.
Serving Suggestions / Side Dish
Serve Coconut Rice or Thengai Sadam with sun dried chilies (mor milaga), vadam (rice crispies), appalam or poppadums.
My personal favorite is potato wafers or chips.
For Lunch, serve Coconut rice with Kootu (vegetable + lentil curry). My husband loves this combo in his lunch box.
Some of the Kootu varieties we regularly make at home are Vazhaithandu Kootu (Banana Stem), Cabbage Kootu, Peerkangai Kootu and Vendhaya Keerai Kootu (Methi / fresh Fenugreek).
Potato Roast is an all time favorite combo with any variety rice.
Other South Indian Rice recipes
Tamarind Rice also known as Puliyodharai
Thakkali Sadam (Tomato Rice)
Manga Sadam (Raw Mango Rice - Summer Season Special)
Nellikai Rice (Amla or Indian Gooseberry)
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Thengai Sadam | South Indian Coconut Rice Recipe
Ingredients
- 1 cup Rice use any short grain variety - ponni, kolam, sona masoori
- 3 cups Water (1 cup for soaking + 2 cups for cooking rice)
- 1 cup Grated Coconut
- 1 tablespoon Chana Dal (Split Chickpeas)
- ½ teaspoon Mustard Seeds or Rai
- 3 tablespoon Roasted Peanuts skip, if allergic to nuts
- 2-3 Whole dry Red chillies roughly broken into pieces
- 1-2 Green Chillies finely chopped
- 3 tablespoon Coconut Oil (2 tbsp for cooking + 1 for drizzling before serving)
- a pinch of asafetida or hing
- Few sprigs of curry leaves as required
- salt to taste
Instructions
- Soak the Rice for 20 minutes with 1 cup of water, drain, rinse.
- Now pressure cook the rice with 2 cups of water until soft. Once cooked, allow the rice to cool slightly.
- Grate the coconut, chop the green chilies etc and keep aside.
- Now in a tempering pan, heat some coconut oil, add mustard seeds and let it to crackle.
- Add chana dal, hing, roasted peanuts, finely chopped green chilies, red chilies and curry leaves.
- Once the chana dal toasts and browns a bit, switch off the flame and pour the tempering over the rice. Add salt to taste and the freshly grated coconut
- Mix everything together until the coconut and tempering is evenly mixed with the rice.
- Drizzle a tablespoon of coconut oil just before you are ready to serve with a side of your choice.
Notes
- Rice should be perfectly cooked. It should not be mushy.
- In case of leftover rice or a day old rice stored in refrigerator - Sprinkle few drops of water and microwave the rice. This will soften the rice.
- Always allow the rice to cool before adding coconut and tempering.
- Coconut Rice or thengai sadam tastes best at room temperature. You can serve it slightly warm. Although, I won't recommend re-heating the rice as it affects shelf life (fresh coconut).
- Virgin Coconut Oil is the key. Use a good quality. The flavor and taste largely depends on coconut oil and fresh coconut.
- If you grate coconut at home, use the white part. Avoid brown bits.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan