Coconut Rice (or Thengai Sadam) is a South Indian lunch/dinner recipe made with grated fresh coconut, cooked rice, and tempered with 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, rice is a staple dish and we make a variety of rice dishes at home like raw mango rice, lemon rice, Karnatake style vegetable pulao and more. Today I am sharing a popular coconut rice recipe prepared during Pongal and Onam festivals. You can make this recipe within 20 minutes and serve it to your guests at your next potluck or party.
Making this rice is easy 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, check my 30+ Instant Pot Indian rice recipes Collection.
This Thengai Sadam is a kid-friendly lunch box recipe. In the picture below, I have paired coconut rice with masala corn and blueberries.
How to Make Coconut Rice
Heat 1 tablespoon of oil (or ghee) in a Kadai. Add mustard, cumin seeds, dals, red chili, and hing, sauté for 1 minute until the dals turn light brown.
Add cashew nuts, green chilies, curry leaves, and ginger. Saute for another 1 minute.
Then add freshly grated coconut, salt, and saute it for 1-2 minutes.
Once cooked, add cooked sona masoori rice and adjust salt, mix well, and turn off the flame.
South Indian style coconut rice is ready. Serve it with raita of your choice.
What goes well with Coconut Rice?
Papad or Pickle
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 cashews with air fryer roasted peanuts in this recipe.
- For gluten-free, skip asafetida.
More Rice Recipes
Coconut Rice (Thengai Sadam)
Ingredients
- 1.5 cups cooked sona masoori 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
- 1 stalk curry leaves
- 8-10 cashew nuts (or peanuts)
- 1 pinch asafoetida(hing) (optional)
- 1 tablespoon coconut oil (or ghee)
- 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, and 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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