Coconut Rice Recipe - Thengai Sadam Recipe

Thengai Sadam / Coconut Rice Recipe
Coconut rice(Thengai sadam) with seppankizhangu roast is one of my most favorite lunch menu. Its not only easy to make, it makes a complete tasty lunch box menu. This has been sitting in my drafts for about 6 months so didn't want to delay anymore :)

Coconut Rice Recipe

Preparation Time:15 mins | Cooking Time : 10 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: South Indian

Cooked Rice - 1/2 cup
Coconut - 1/4 cup gratedCashews - 5 roughly broken
Ghee - 1 tsp
Salt - as required

To temper:

Oil - 1/2 tbsp
Coconut Oil - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal(white) - 2 tsp
Jeera - 1 tsp
Hing(Perungayam) - a tiny pinch
Green chillies - 1 slitted
Curry leaves - few


  1. Heat oil - add the items listed under 'to temper', allow it to crackle. Now add grated coconut and saute in low flame till moisture leaves.Add required salt.Dont let it brown just saute it for 3mins in low flame till nice aroma rises.Switch off.How to make pineapple kesari - Step1
  2. Cook and keep the cooled rice ready.Add the cooked rice and mix well.
    How to make pineapple kesari - Step2
  3. Fry cashews in ghee till golden brown.Add cashews,drizzle coconut oil  and give a quick stir.
    How to make pineapple kesari - Step3
Serve hot / warm!
Coconut Rice Recipe - Step1

My Notes:

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