Thengai Sadam (fragrant Coconut Rice)
Thengai Sadam, also known as Fragrant Coconut Rice, is a popular South Indian dish that is simple to make and bursting with flavor. This aromatic rice dish is infused with the rich and nutty taste of coconut, making it a perfect accompaniment to a variety of curries and chutneys.
Ingredients
- 2 cups basmati rice
- 1 cup grated coconut
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal (split chickpeas)
- 2-3 dried red chilies
- A handful of curry leaves
- 1/4 tsp asafoetida (hing)
- Salt to taste
Instructions
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain and set aside.
- In a pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
- Add the urad dal, chana dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
- Stir in the grated coconut and sauté for a few minutes until it turns light golden in color and releases a nutty aroma.
- Add the soaked and drained rice to the pan. Sprinkle in the asafoetida and salt. Mix well to combine all the ingredients.
- Transfer the rice mixture to a rice cooker or a pot. Add 4 cups of water and cook until the rice is tender and fluffy.
- Once cooked, fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Pan Rice cooker or pot
Tools
Fork
Serving suggestions
Thengai Sadam pairs well with a side of spicy eggplant curry or tangy tomato chutney. It can also be enjoyed with a dollop of yogurt for a simple and satisfying meal.
Tips & tricks
For added flavor, you can roast the grated coconut before adding it to the rice for a deeper, nuttier taste.
Cost
$5