Coconut Rice or Thengai Sadam is a South Indian lunch/dinner recipe made with grated fresh coconut, cooked rice, and tempered in a few spices. Serve this dish with yogurt or kurma. It is a great lunchbox recipe for adults and kids and is gluten-free and vegan.
In South India, coconut rice is very popular and prepared during Pongal and Onam festival. You can make this recipe within 20 minutes and serve it to your guests at your next potluck or party.
You can also check my other rice recipes like Raw Mango Rice, Capsicum Rice, Milagai Podi Rice (Chutney Powder Rice. Also, check my 15+ Instant Pot Rice Recipes Collection.
Making this rice is the easiest if you already have pre-cooked rice and shredded coconut. You can also try another version of coconut rice using coconut milk prepared in an Instant Pot Pressure Cooker.
Also, if you are on a low-carb or keto diet, check this Indian Style Keto Coconut Cauliflower Rice recipe.
This Thengai Sadam is a kids-friendly lunch box recipe. In the below picture, I have paired rice with masala corn and blueberries.
What goes well with Coconut Rice?
Greek Yogurt
Papad or Pickle
How to Make Coconut Rice
Heat 1 tablespoon of oil/ghee in a Kadai. Add mustard, cumin seeds, dals, red chili, hing saute for 1 minute till dals turn light brown.
Add cashew nuts, green chilies, curry leaves, ginger. Saute for another 1 minute.
Then add freshly grated coconut, salt & saute it for 1-2 minutes.
Once cooked, add cooked rice and adjust salt, mix well and turn off the flame.
South Indian style Coconut Rice is ready & serve hot with raita.
Variations
- I have prepared this dish using freshly grated coconut, but you can also use frozen shredded coconut. Just thaw before using.
- You can increase or decrease grated coconut for this recipe according to your preference and liking.
- You can replace peanuts with cashews in this recipe.
- For gluten-free, skip asafetida.
More Rice Recipes
Coconut Rice (Thengai Sadam)
Ingredients
- Measuring cup used 1 cup = 250ml
- 1.5 cup cooked rice (any kind of rice)
- ½ cup grated coconut (fresh or frozen)
- 2 green chillies slit lengthwise
- 1 broken red chilies optional
- 1 teaspoon chopped ginger
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 1 teaspoon chana dal
- 1 teaspoon split urad dal
- a few curry leaves
- a few cashew nuts or peanuts
- a pinch asafoetida(hing) (optional)
- 1 tablespoon coconut oil ghee or any oil
- salt as needed
Instructions
- Heat 1 tablespoon of oil/ghee in a Kadai. Add mustard, cumin seeds, dals, red chili, hing saute for 1 minute till dals turn light brown.
- Add cashew nuts, green chilies, curry leaves, ginger. Saute for another 1 minute.
- Then add freshly grated coconut, salt & saute it for 1-2 minutes.
- Once cooked, add cooked rice and adjust salt, mix well and turn off the flame.
- Coconut Rice is Ready & serve hot with raita.
Notes
Variations
-
- I have prepared this dish using freshly grated coconut but you can also use frozen shredded coconut. Just thaw before using.
- You can increase or decrease grated coconut for this recipe according to your preference and liking.
- You can replace peanuts with cashews in this recipe.
- For gluten-free, skip asafetida.
Nutrition
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