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.

Thengai Sadam (fragrant Coconut Rice)

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

  1. 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.
  2. In a pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
  3. Add the urad dal, chana dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
  4. Stir in the grated coconut and sauté for a few minutes until it turns light golden in color and releases a nutty aroma.
  5. Add the soaked and drained rice to the pan. Sprinkle in the asafoetida and salt. Mix well to combine all the ingredients.
  6. 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.
  7. 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