South Indian Coconut Rice (Thengai Sadam)

South Indian Coconut Rice (Thengai Sadam) ingredients

• 3 cups cooked basmati rice (cooled)
• 1 cup fresh grated coconut
• 2 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black gram)
• 1 tbsp chana dal (split chickpeas)
• 1/4 cup peanuts
• 15-20 curry leaves
• 2 green chilies (slit lengthwise)
• 2 dried red chilies (broken)
• 1/4 tsp asafoetida (hing)
• 1 tsp salt
• 2 tbsp fresh cilantro (chopped, for garnish)

How to make South Indian Coconut Rice (Thengai Sadam)

1. Ensure you have 3 cups of cooked basmati rice that has cooled completely; day-old rice works best as it prevents stickiness.
2. Heat 2 tablespoons ghee or coconut oil in a large skillet or kadai over medium heat until shimmering.
3. Add 1 teaspoon mustard seeds to the hot oil. Once they splutter, immediately add 1 tablespoon urad dal and 1 tablespoon chana dal.
4. Sauté the dals for 1-2 minutes until they turn light golden brown. Then, add 1/4 cup peanuts and continue to fry until the peanuts are lightly roasted and fragrant.
5. Add 15-20 curry leaves, 2 slit green chilies, and 2 broken dried red chilies to the skillet. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
6. Stir in 1/4 teaspoon asafoetida and 1 cup fresh grated coconut. Continue to sauté the coconut for 2-3 minutes on medium-low heat until it is lightly toasted and fragrant, but not browned.
7. Add the cooled cooked rice to the skillet. Sprinkle 1 teaspoon salt evenly over the rice.
8. Gently mix the rice with the tempering mixture using a wide spoon or spatula, ensuring all the grains are evenly coated without mashing the rice. Cook for 2-3 minutes, stirring occasionally, until the rice is heated through.
9. Turn off the heat. Garnish with 2 tablespoons chopped fresh cilantro. Serve the South Indian Coconut Rice warm with a side of papad, pickle, or your favorite curry.

More recipes you might like

Browse related collections