Wednesday, May 29, 2013

Coconut Rice | Thengai Sadham Recipe

Preparation time: 10 minutes
Cooking time: 10 minutes


1 cup of basmathi rice
¼ cup of urad dal
½ cup of grated coconut
Coriander leaves (to garnish)

 To temper

2tsp oil
1tsp mustard seeds
Pinch of asofoetida
Cashews and peanuts – as needed
2-3 green chillies
1-2 red chillies (optional)
1 sprig curry leaves

How to make

  • Wash and soak rice in 1:2 ratio of water for about 15 minutes. Pressure-cook the rice for 2-3 whistles and allow cooling. (The ratio differs based on the rice variety)
  • Soak urad dal for 1 hour. Drain the water completely and dry roast in a pan till it turns light golden brown. Keep aside.

  • In a separate pan heat oil and temper the items given.

  • Add the roasted urad dal and grated coconut. Mix well.

  • Now add the coconut mixture with the cooked rice. Add salt.

  • Enjoy with pappads/vadams. 


  1. Avoid using green chillies if served for kids. Instead increase the red chillies ratio.
  2. Roast the urad dal completely. Else it turns chewy.

Linking this Recipe to: Cooking with Seeds Rice Event 


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