Coconut Rice

Thengai Sadam

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A 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.

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Recipe Facts:

Cuisine

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South Indian

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Total Time

30 min

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Servings

4

– 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

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Ingredients:

Step 1

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

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Step 2

– 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

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Step 3

– 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.

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Step 4

– Now add this mixture to the cooling rice or vice versa and mix well. Check and adjust salt if needed.

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Step 5

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

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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