Thengai Sadam (Coconut Rice) | A Flavorful South Indian Delight
Description
Experience the vibrant flavors of South India with this easy and quick Thengai Sadam (Coconut Rice) recipe. This delicious dish brings together freshly grated coconut, mustard seeds, curry leaves, and a delicate mix of dals and peanuts, all stir-fried with cooked rice. Perfect for those busy days when you crave a healthy and satisfying meal, this coconut rice brings the essence of South Indian cuisine to your table. Whether as a main dish or paired with sides, Thengai Sadam is a comforting, flavorful option for lunch or dinner.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Cooked rice | 2 cups |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 2 teaspoons |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Curry leaves | 2 sprigs |
| Green Chillies (finely chopped) | 4 |
| Ginger (finely chopped) | 1 inch |
| Coconut Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
Instructions
-
Heat the Oil: Begin by heating 1 tablespoon of coconut oil in a heavy-bottomed pan or wok. Let the oil warm up.
-
Tempering: Once the oil is heated, add 1 teaspoon of mustard seeds. When they begin to splutter, add 2 teaspoons of urad dal, 2 teaspoons of chana dal, and 2 tablespoons of raw peanuts. Sauté for 3–4 minutes until the dals and peanuts become crispy and golden brown.
-
Adding Aromatics: Add 4 finely chopped green chillies, 2 sprigs of curry leaves, and 1 inch of finely chopped ginger to the pan. Stir everything together for another minute until the ginger softens and releases its fragrance.
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Incorporating Coconut: Now, add the freshly grated coconut to the pan. Stir well to mix it with the tempered ingredients. Cook the mixture for 3-5 minutes, ensuring that no moisture remains in the coconut. The coconut should dry out slightly during this process.
-
Combining Rice: Add the cooked rice into the pan and stir gently to combine it with the coconut mixture. Add salt to taste. Stir carefully to ensure the rice grains remain intact and separate.
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Final Touch: Drizzle 1 tablespoon of coconut oil over the rice and mix well. This will help in separating the grains, giving the rice a light, fluffy texture.
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Simmering: Reduce the heat to low and let the rice simmer for 2-3 minutes to allow the flavors to meld together.
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Serving: Taste and adjust salt if needed. Once ready, transfer the Thengai Sadam to a serving bowl. Serve hot and enjoy!
Serving Suggestions
Thengai Sadam is versatile and can be enjoyed in many ways. For a complete meal, pair it with:
- Urulai Kizhangu Roast (Roasted Spicy Potatoes)
- Tomato Onion Cucumber Raita (a cooling yogurt-based side dish)
- Crispy Papad (crunchy accompaniment)
These dishes, along with the coconut rice, offer a perfect balance of flavors that will take you straight to the coastal kitchens of South India.
Tips
- Ensure the coconut is freshly grated for the best flavor.
- Stir the rice gently to avoid breaking the grains while mixing.
- Adjust the number of green chillies depending on your preferred spice level.
- You can also add a squeeze of lemon juice for a zesty touch.
