Coconut Rice | Thengai Sadam

Simple and flavorful rice made with a spiced coconut mixture is a delight for lunch. Freshly grated coconut adds a lovely aroma to this Vegan Coconut Rice also known as Thengai Sadam in Tamil. 

Prepared rice or mixed rice recipe like this Coconut rice, is something I make very often. Not just on regular days, but this is something I make when I have people over for Navaratri. It is a 'No Onion and No Garlic' recipe and is perfect for festival days.

This rice works great as a lunch box menu, but I would not recommend it for a lunch box on a very hot day. My husband loves to take this for lunch with some Appalam.

There are days when I just make mixed rice recipes like coconut rice, Lemon rice, and Sesame rice for lunch along with curd rice. Our meal is not complete without curd (yogurt) rice.

Ingredients to make Thengai Sadam

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.

• Rice - I use sona masoori for all my mixed rice recipes. Basmati rice can also be used, but we prefer something that is short-grain for recipes like this.

• Coconut - Freshly grated coconut adds a lot of flavor to this Thengai sadam recipe. I always use the frozen grated coconut and thaw it in the microwave or leave it on the counter for an hour or so to bring it to room temperature before using it in the coconut rice recipe.

• Seasonings - Mustard seeds, Urad dal (ullutham Paruppu), and a generous quantity of asafetida and curry leaf are what we are going to use to season our coconut rice. Also, season the rice with the needed salt.

• Chilies - I use both red (dried) chilies and green chilies in my recipe. You can use just the red or just the green, but they both have their own flavor that spices up the thengai sadam.

• Oil - I would highly suggest using coconut oil to make this recipe. You can use other oil as well, but the coconut oil helps round the flavor of coconut completely in the recipe and it tastes marvelous.

Step-by-step process

• Cook rice and let it cool down to room temperature.

• In a pan, add the oil and then all the seasonings (mustard seeds, urad dal, chilies, curry leaves, cashew nut, and asafetida. Let the seasonings fry for a couple of minutes (1).

• Once the seasonings are fried, add the grated coconut (2). Let the coconut fry till it just begins to change color. Also, add the salt at this stage and mix well. Do not let the coconut change color, since then the mixed rice will not be white (3).

• Now add this mixture to the cooling rice or vice versa and mix gently to combine (4). Check and adjust salt if needed.

• Serve the Thengai Sadam with appalam/Papad or Vadam. It is also served with More Kuzhambu.

Expert tips to make Perfect Coconut Rice

• Cook the rice and cool it well before using it in the thengai sadam recipe. This helps in keeping the rice from becoming sticky.
• Use coconut oil in the recipe to make it aromatic and delicious.
• Cashew nuts can be replaced with peanuts.
• Do not allow the coconut to change color when frying. Then the coconut rice will become darker in color. Fry it in low flame to make sure that it does not become brown.

More Prepared Rice Recipes

• Lemon rice - Lemon rice is the most simple and very flavorful rice recipe that is perfect for lunch boxes or picnics. Made with basic ingredients this Vegan rice recipe is very quick and easy to make.

• Vangi Bath / Eggplant rice - Brinjal rice / Vangi Bath is a delicious and easy-to-make Vegan Rice recipe made with freshly ground aromatic spices. This is a great recipe to pack for lunch boxes or to enjoy as dinner.

• Instant Pot Mint Rice / Pudina Pulao - Pudina Rice or Mint Pulao is a very aromatic and easy recipe to make with the mint/pudina that is growing wild in your backyard. Love this one-pot meal and ever since started making it in the Instant pot, it has become even easier to enjoy it.

• Karuvepillai Sadam / Curry Leaves Rice - Karuveppilai Sadam also called Spiced Curry Leaves Rice tastes even better when made with fresh homegrown curry leaves. A great lunch or dinner option. 

• Kothamalli Sadam / Cilantro rice - n absolutely flavorful rice made with aromatic fresh coriander leaves/cilantro.

• Maangai Sadam / Raw Mango Rice - When fresh mangoes are in season, this is the perfect rice to make with it. The rice is so refreshing.

Curries To Pair With

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Recipe

Coconut Rice | Thengai Sadam

A Simple and flavorful rice made with a spiced coconut mixture is a delight for lunch boxes. Freshly grated coconut adds a lovely aroma to this Vegan Coconut Rice also known as Thengai Sadam in Tamil. 

5 from 10 votes

Print Pin Rate

Course: Lunch Recipes

Cuisine: South Indian

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 240kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  pan
• ▢
  Stove
• ▢
  Wide Bowl For mixing

Ingredients

• ▢ 2 cups Rice cooked and cooled
• ▢ ¾ cup Coconut freshly grated or grated frozen
• ▢ 1 teaspoon Mustard seeds
• ▢ 2 teaspoon Ullutham paruppu/urad dal
• ▢ 2 tablespoon Cashew nuts
• ▢ 2 Red chilies
• ▢ 2 Green chilies
• ▢ few Curry leaves
• ▢ ¼ teaspoon Asafetida
• ▢ 1 tablespoon Oil coconut oil is preferred

Instructions

• Cook rice and let it cool down to room temperature.
• In a pan, add the oil and then all the seasonings (mustard seeds, urad dal, chilies, curry leaves, cashew nut and asafetida. Let the seasonings fry for a couple of minutes
• Once the seasonings are fried, add the grated coconut. Let the coconut fry till it just begins to change color. Also add the salt at this stage and mix well. Do not let the coconut change color, since then the mixed rice will not be white.
• Now add this mixture to the cooling rice or vice versa and mix well. Check and adjust salt if needed.
• Serve the Thengai Saadham with appalam/Papad or Vadam. It is also served with More Kuzhambu.

Notes

Expert tips to make Perfect Coconut Rice

• Cook the rice and cool it well before using it in the recipe. This helps in keeping the rice from becoming sticky.
• Use coconut oil in the recipe to make it aromatic and delicious.
• Cashew nuts can be replaced with peanuts.
• Do not allow the coconut to change color when frying. Then the coconut rice will become darker in color. Fry it in low flame to make sure that it does not become brown.

Nutrition

Calories: 240kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 82mg | Potassium: 187mg | Fiber: 3g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 36mg | Calcium: 11mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!