Go Back
+ servings
Print Recipe
5 from 1 vote

Thengai sadam recipe | Coconut rice

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.
Prep Time10 mins
Cook Time40 mins
Soaking time1 hr
Course: Main Course
Cuisine: Indian, South Indian
Servings: 3


  • 1 cup Rice
  • ¼ cup Urad dal white
  • ½ cup Coconut grated
  • Salt - As needed
  • 1 teaspoon Ghee

To temper

  • 1 tablespoon Coconut Oil /ghee
  • ½ teaspoon Mustard
  • 6 cashew nuts
  • 4 Green or red chilli
  • 1 Curry leaves sprig
  • Asafoetida a generous pinch


  • Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you use for 3 – 4 whistles.
  • Add a teaspoon 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 ½ minute.
  • Add cooked rice to it and mix well.
  • Top with remaining ghee, drizzle with generous coconut oil as garnish.


  • 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 tablespoon 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.