Thengai Sadam | Coconut rice

Thengai Sadam | coconut rice | how to make coconut rice | thengai Paal sadam  | kobbari annam | South Indian style coconut rice | variety rice recipe | lunch box recipes | quick South Indian coconut rice | Kalandha sadam | Thenga sadaam | coconut satham with step by step pictures and video recipe. Check out the Thengai sadam recipe and If you like the video pls SUBSCRIBE to my channel

Thengai Sadam | coconut rice | how to make coconut rice | thengai Paal sadam  | kobbari annam | South Indian style coconut rice | variety rice recipe | lunch box recipes | quick South Indian coconut rice | Kalandha sadam | Thenga sadaam | coconut satham is an easy and flavorful rice variety/ dish made with fresh/ frozen grated coconut, tempering spices,  rice. It is one of the most basic South Indian dish made for a meal during the weekday (office lunch box or kids school tiffin box recipe), festivals like kannum Pongal, aadi perukku, etc.,  occasions, get together, travel food, etc,. This simple yet delicious South Indian variety rice is flavorful tasty vegan rice variety. Rice cooked in coconut milk gives nice flavour to coconut rice.

During school days Thengai Sadam is one of my favorite varieties of rice.I love Thengai Sadam when it paired with Potato fry, Arbi fry, and raw banana fry. Easy and delicious kids friendly lunchbox variety rice. My son loves lemon rice and my husband loves puli sadam

Coconut rice with coconut milk: 

Coconut milk is optional for Thengai sadam. Though I love the usual South Indian traditional coconut rice version without coconut milk, after trying sadam with coconut milk version, everybody in our home like this and  I started doing this often.  I had 1/4 cup coconut milk in the fridge (Leftover after preparing Vegetable Stew) and was thinking about what to do with it. Suddenly remembered Thai rice prepared with coconut milk, so added coconut milk while cooking Thengai sadam, and the resulting coconut rice recipe was much flavorful and tastier.

Can I use basmati rice for Thengai sadam?

yes, you can use any type of rice for preparing  coconut milk. For a healthy version you can also use millet or quinoa (like lemon quinoa)

Should I cook coconut brown for Thengai sadam?

Recipes using coconut has less self-life. Cooking coconut well (till they start changing color) gives a nice flavor to the South Indian coconut rice also helps for longer self-life. Additionally, Thengai Thogayal and Thengai Poli are my other favorite coconut-based dishes.  If you kike coconut rice, try sweet coconut rice with jaggery 

Coconut based recipes in TMF

Variety rice in TMF

Pongal recipe | Bhogi recipe | kannum pongal recipe

thengai sadam

south indian style coconut rice

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Ingredients

• Sona masoori rice - 1/4 cup
• Coconut - 1/2 cup tightly pressed
• Thick coconut milk - 1 tbsp heaped
• Water - 1/2 cup + 1 tbsp
• Salt - as needed

To temper:

• Coconut Oil - 2 tsp
• Peanuts - 3 tbsp
• Cashews - 7 roughly broken
• Mustard seeds - 1/2 tsp
• Urad dal - 2 tsp
• Channa dal - 2 tsp
• Asafoetida/ Hing Perungayam - a generous pinch
• Green chillies - 1 slit Adjust according to your taste
• Curry leaves – few

Instructions

• Take 1/4 cup of rice in a cooker separator and wash the rice
• Add 1 tbsp of coconut milk to a 1/2 cup measuring cup and fill the cup with water; mix well
• Transfer the prepared thin coconut milk to the separator containing rice and add 2 more tbsp of water (optional. Skip the extra water if you are going to use raw rice)
• close the separator with a lid and pressure cook for 2 whistles and let the pressure subsides naturally
• Fluff the rice and transfer it to a wide plate and let it cool down
• Add 2 tsp of coconut oil to a wide pan and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asafoetida, and peanuts and cook till they become golden brown
• Furthermore, add coconut and hing; sauté for 2 -3 minutes or until moisture evaporates and coconut turns slightly brown; turn off the stove
• Add rice, required salt and mix well. tasty coconut rice is ready

Video

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Notes

1. Avoid reheating coconut rice many times as it might make the rice dry
2. Adding coconut milk is optional, you can cook rice with just water
3. Use coconut oil for best taste
4. For best flavor and shelf life always  saute coconut till they turn slightly brown
5. Quinoa, millet, etc. can be used instead of rice

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Ingredients:

Sona masoori rice – 1/4 cup

Coconut – 1/2 cup tightly pressed

Thick coconut milk – 1 tbsp, heaped

Water –  1/2 cup + 1 tbsp 

Salt – as needed

To temper:

Coconut Oil – 2 tsp 

Peanuts – 3 tbsp

Cashews – 7 roughly broken

Mustard seeds – 1/2 tsp

Urad dal – 2 tsp

Channa dal – 2 tsp

Asafoetida/ Hing(Perungayam) – a generous pinch

Green chillies – 1 slit (Adjust according to your taste)

Curry leaves – few

How to make South Indian Thengai sadam:

• Take 1/4 cup of rice in a cooker separator and wash the rice 

• Add 1 tbsp of coconut milk to a 1/2 cup measuring cup and fill the cup with water; mix well

• Transfer the prepared thin coconut milk to the separator containing rice and add 2 more tbsp of water (optional. Skip the extra water if you are going  to use raw rice)
• close the separator with a lid and pressure cook for 2 whistles and let the pressure subsides naturally 

• Fluff the rice and transfer it to a wide plate and let it cool down 

• Add 2 tsp of coconut oil to a wide pan and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asafoetida, and peanuts and cook till they become golden brown

• Furthermore, add coconut  and hing; sauté for 2 -3 minutes or until moisture evaporates and coconut turns slightly brown; turn off the stove 

• Add rice, required salt and mix well. tasty coconut rice is ready