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Thengai sadam, Coconut rice recipe, South Indian style

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Coconut-rice-thengai-sadam Thengai sadam, coconut rice is a simple south Indian variety rice with a burst of flavors from fresh coconut and coconut oil.  Learn how to make thengai sadam with goodness of urad dal.

My brother is a big fan of thengai sadam that my mom makes, I too just love it. It’s very flavorful and simple to make too. Mom adds lots of soaked, roasted  urad dal to this rice, which makes it protein rich. Always the roasted urad dal and coconut is a winning combo, just like in coconut thogayal.
thengai sadam

Recently I tasted coconut rice in a restaurant which is the very first time I tasted coconut rice other than mom’s. It had lots of light coconut oil, topped with cashew nuts. Using edible coconut oil or ghee enhances the flavor of coconut rice (thengai sadam).

Amma adds green chilli in her coconut rice, I love it, but red chillies also add a great flavour if added along tempering with asafoetida.

Coconut-rice-thengai-sadam
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5 from 1 vote

Thengai sadam

Thengai sadam, coconut rice is a simple south Indian variety rice with a burst of flavors from fresh coconut and coconut oil.  Learn how to make thengai sadam with goodness of urad dal.
Cup measurements

Ingredients

  • 1 cup Rice
  • 1/4 cup Urad dal white
  • 1/2 cup Coconut grated
  • Salt - As needed
  • 1 tsp Ghee

To temper

  • 1 tbsp Coconut Oil /ghee
  • 1/2 tsp Mustard
  • 6 cashew nuts
  • 4 Green or red chilli
  • 1 Curry leaves sprig
  • Asafoetida a generous pinch

Instructions

  • Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you usfor 3 – 4 whistles. Add a tsp of ghee and required salt and fluff the rice.
  • Soak urad dal for 1 hour, drain the water and dry roast it in a pan until its turns golden brown and nice aroma wafts
  • You can skip this step and add the urad dal while tempering too, but make sure to keep enough oil for tempering.
  • Heat the pan with oil,temper with the items given under the ‘To temper’ table in order.Add the coconut and roasted urad dal and just give it a stir for 1/2 minute.
  • Add cooked rice to it and mix well.
  • Top with remaining ghee, drizzle with generous coconut oil as garnish.

Notes

  • Roasting the urad dal well is a must, otherwise it will become chewy.
  • Coconut oil is recommended as it lends a lot of flavour to the recipe. Make sure to use virgin coconut oil and use more without any guilt - 3 tbsp for this recipe.
  • Do not use hands for mixing as coconut rice tends to get spoiled easily. Make sure to roast coconut well, this prevents from spoiling soon.
  • Also adding lots of oil prevents spoiling.

Thengai sadam method:

    1. Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you use) for 3 – 4 whistles. Add a tsp of ghee and required salt and fluff the rice.
    2. Soak urad dal for 1 hour, drain the water and dry roast it in a pan until its turns golden brown and nice aroma waftscoconut rice makingroast
    3. You can skip this step and add the urad dal while tempering too, but make sure to keep enough oil for tempering.
    4. Heat the pan with oil,temper with the items given under the ‘To temper’ table in order.Add the coconut and roasted urad dal and just give it a stir for 1/2 minute. how to make thengai sadam step1
    5. Add cooked rice to it and mix well.how to make thengai sadam step 2
    6. Top with remaining ghee, drizzle with generous coconut oil as garnish.

how to make thengai sadam step 4

Notes:

  • Roasting the urad dal well is a must, otherwise it will become chewy.
  • Coconut oil is recommended as it lends a lot of flavur to the recipe. Make sure to use virgin coconut oil and use more without any guilt – 3 tbsp for this recipe.
  • Do not use hands for mixing as coconut rice tends to get spoiled easily.
  • Make sure to roast coconut well, this prevents from spoiling soon. Also adding lots of oil prevents spoiling.

Enjoy the flavorful rice with vadavams or any tomato based tangy curry.

thengai sadam

 

Reader Interactions

Comments

  5. Sharmilee! :)

    I luv coconut rice too…Urs look flavourful and tempting. We do the same way too except for we add green chillies and jeera. Lovely clicks Raji esp the first one pathute irukanum pola iruku 🙂

    Reply

  7. Prathibha

    I love coconut rice..we too make this version but adding soaked urad dal in larger proportion is something that I never tried…loved the 1st click very much Raji…:)

    Reply

  15. Nithya

    I'm not a great fan of coconut. But your version is kind of different and interesting. Love that serving bowl(or is it a laddle) 😉 anyways looks very cute 🙂

    Reply

  31. S.Menaga

    எனக்கும் தே.சாதம் ரொம்ப்ப்ப்ப்ப்ப பிடிக்கும்.உளுத்தம்பருப்பை இந்தளவுக்கு அதிகமா போட்டு ஊறவைத்து செய்ததில்லை.இப்படி செய்வதால் இன்னும் வாசனையா நல்லாயிருக்கும்.செய்துடவேண்டியதுதான்….

    Reply

  38. GEETHA ACHAL

    ரொம்ப அருமையாக இருக்கு ராஜி..

    அம்மா இப்படி தான் செய்வாங்க….இத்துடன் வெங்காயமும் சேர்த்து கொள்வாங்க.ஆனால் நான் செய்ததில்லை…கண்டிப்பாக் செய்து பார்க்க வேண்டும்…

    Reply

  52. Priya nic

    Hi Raks, I wanted to write from long long time but couldn't finally got a right time, I have been blogging ur site from past 6 to 8 months and trying out various recipes,I must say every thing was super dooper hit. I tried varies sweets, paratha, rice varieties, kulambhu n especially cakes all were hit, have been trying different rice varities for my hubby for lunch box ,those were tasty.. Today tried thengai sadam that also was super tasty… U know I m very very big fan of ur site, I keep browsing ur site to try new dishes.. All have come out supper till now,, daily wen I login even before checking my mails or FB page I first login to ur site to check the new recipes wat u ve posted, gone crazy!! Sometimes I even think why she is not non vegetarian, if so I would have mastered in those dishes as well :((((( all the best hope to see lots n lots of dishes from your side… Good luck.

    Reply

  53. Meenal Ramanathan

    hi raks
    i tried ur thengai sadam today.it was very tasty.
    i have one doubt.why should we soak and roast the urad dhal (it takes long time).
    if we dry roast also we will get golden brown urad dhals.
    will the the taste, texture differs

    Reply

  58. Thangalakshmi maharajan

    Hi Raks!
    I am a regular follower of ur blog!
    Though it's a bit embarrassing , i couldnt stop myself from asking u about the wooden scoop..its so good,,,, pls tell me where u got it!!Sorry for being so silly and thanks in advance!

    Reply

  60. Subashini

    Hi raji. .I came to this recipe link from aadi Peruku menu..I guess there is a mistake in the ingredients details. There is a section called "to roast and powder" in that..However in the method you have mentioned as "to temper"..can you please check and correct it…I am planning to make it for the festival…hope you don't mind pointing it out…Thanks. .

    Reply

  62. Subashini

    Thanks raji..appreciate your prompt response..i tried your pulikachal recipe for aadi 18…the measurements and instructions were so perfect that the result was awesome…thnx again…

    Reply

  63. Saranya

    I have already told you this Raks, you & my mother share the same name 'Raji'. When it comes to cooking, both the Rajis are dictionaries for me (you for Tambrahm style & my mom for her Palakkad cuisines). So, the other day (Aadi perukku), I wanted to make coconut rice and having never tried it yet was scared. It was too early in the morning to disturb my mother so I came to where else! My Raks kitchen. Please don't have any doubts about the result. You make the most average cooks do great stuff with your simple and standard ingredients, measurements, steps.
    My daughter is only seven months old, but when she starts cooking some day, I will definitely tell her, "Hey girl, get to Raks & the rest will be a piece of cake just as it was for your mom when she was newly married and took baby steps into the room called kitchen".
    Keep Rocking Raks 🙂 And, thank you from the bottom of my heart

    Reply

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