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thengai sadam

south indian style coconut rice
5 from 2 votes
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  • Sona masoori rice - 1/4 cup
  • Coconut - 1/2 cup tightly pressed
  • Thick coconut milk - 1 tablespoon heaped
  • Water - 1/2 cup + 1 tablespoon
  • Salt - as needed

To temper:

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


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


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  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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