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Craving a simple yet flavorful South Indian meal? Appalam Thengai Sadam — coconut rice paired with crispy papad — is a timeless comfort food that’s both festive and fuss-free. Made with freshly grated coconut, tempered spices, and served alongside crunchy appalam, this dish is a staple in Tamil households during festivals like Aadi Perukku, Pongal, and Navaratri. Whether you're looking for a quick lunch idea or a traditional recipe with a twist, Appalam Thengai Sadam delivers taste, texture, and nostalgia in every bite.
Appalam Thengai Sadam
It’s the perfect blend of soft, fragrant coconut rice and crunchy appalam. The contrast in textures and the simplicity of ingredients make it a beloved comfort food across Tamil Nadu.
Can I make this dish vegan and gluten-free?
Yes! Thengai Sadam is naturally vegan when made with coconut oil, and appalam is typically gluten-free. Just check the packaging to ensure no wheat flour is used.
What kind of rice works best for Thengai Sadam?
Short-grain rice like sona masoori or ponni rice is ideal. It absorbs flavors well and gives the dish a soft, fluffy texture.
coconut?
- Fresh coconut is ideal for authentic flavor and texture.
- Frozen coconut is a great substitute — just thaw and use.
- Dry coconut is not recommended unless you're making a variation with roasted coconut flavor.
How do I keep coconut rice from drying out?
To maintain the soft, moist texture of coconut rice:
- freshly grated coconut for natural moisture and aroma.
- Mix with slightly cooled rice to prevent steam from drying it out.
- Drizzle coconut oil or ghee while mixing to lock in flavor and moisture.
- Keep the rice covered until serving to avoid air exposure.
- When reheating, cover the bowl and microwave gently or steam it to restore softness.
Is this dish suitable for lunch boxes?
Absolutely! It’s quick to prepare and stays flavorful for hours. Just pack the appalam separately to keep it crisp.
What are some good side dishes to pair with Appalam Thengai Sadam?
Serve it with aviyal, kootu, or a varuval for a more elaborate meal.
What’s the best way to fry appalam for this dish?
Appalam can be deep-fried in hot oil for a puffed, crispy texture or roasted over an open flame or microwave for a lighter version.
How long can I store leftover coconut rice?
Coconut rice can be stored in an airtight container in the refrigerator for up to 2 days. If you plan to eat it within a few hours, simply keep it covered at room temperature to retain moisture. For later use, reheat gently—either on the stovetop or in the microwave—by adding a splash of water or coconut milk. This helps restore its soft, fluffy texture and prevents it from drying out.
Ingredients
1 tablespoon coconut oil
½ teaspoon mustard seeds
1 tablespoon chana dal
½ tablespoon urad dal
A few curry leaves
10 cashews
2½ tablespoon peanuts
A pinch of asafoetida
3 green chillies, chopped
¾ cup grated coconut
Salt to taste
A pinch of sugar (optional)
3 appalams (deep-fried or microwaved)
2 cups cooked rice
How to make appalam thengai sadam with step-by-step pictures
- Heat the coconut oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add chana dal, urad dal, and cashews. Roast until golden brown.
- Add peanuts, curry leaves, asafoetida, and green chillies. Sauté for a minute.
- Add grated coconut, salt, and sugar. Sauté for 30 seconds.
- Add cooked rice and mix thoroughly until well combined.
- Lower the flame and add 2 crushed appalams. Mix gently and turn off the heat.
- Crush the remaining appalam and sprinkle on top just before serving for added crunch.
Ingredients
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 1 tablespoon chana dal
- ½ tablespoon urad dal
- A few curry leaves
- 10 cashews
- 2½ tablespoon peanuts
- A pinch of asafoetida
- 3 green chillies chopped
- ¾ cup grated coconut
- Salt to taste
- A pinch of sugar optional
- 3 appalams deep-fried or microwaved
- 2 cups cooked rice
Instructions
- Heat the coconut oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add chana dal, urad dal, and cashews. Roast until golden brown.
- Add peanuts, curry leaves, asafoetida, and green chillies. Sauté for a minute.
- Add grated coconut, salt, and sugar. Sauté for 30 seconds.
- Add cooked rice and mix thoroughly until well combined.
- Lower the flame and add 2 crushed appalams. Mix gently and turn off the heat.
- Crush the remaining appalam and sprinkle on top just before serving for added crunch.
Video
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