Coconut rice is a South Indian rice dish prepared with rice, coconut and a few spices. It has a nutty, sweet and fruity flavour from the coconut and a slight heat from the spices.
Table of Contents
Coconut rice is a classic South Indian rice dish prepared with rice, grated coconut and a few spices. It tastes slightly sweet and nutty from the coconut and mildly warm from the use of red chillies and pepper.
Coconut rice also goes by the name of thenga sadam in Tamil or kai anna in Kannada.
I make coconut rice for lunch boxes as it stays well in the box well without going bad. but if you stay in a warm, humid climate, its best to avoid.
Ingredients for Coconut Rice
Grated coconut – 1 cup – you will use half of it for frying and half of it as garnish.
Cooked rice – I have used sona masoori rice and 1 cup (200g) measure of raw rice. This rice will expand once it cooks.
Spices and dals – mustard seeds, urad dal and channa dal – 1/2 tsp each.
Cashew nuts – 8-10 pieces
Curry leaves and red chillies – 1 sprig and 2 -3 pieces.
Oil – 1 tbsp
How to make Coconut Rice or Thenga Sadam?
The first step is to prep the two main ingredients – rice and coconut. It is really preferred that you use grated coconut. If you don’t have grated coconut, you can prepare it in the mixer jar. Take chunks of coconut and add them to the mixer jar. Using the pulse mode on the mixer, press 3-4 times to get the grated coconut texture.
Pressure cook rice in 1:2 ratio where for every cup of rice, you need 2 cups of water. First, wash the rice thoroughly until the water runs clear. Add the rice to a container and add 2 cups of water. Place this container in a pressure cooker and let 3 whistles pass. Turn off the cooker and let the pressure release naturally.
Once the pressure comes down, spread the cooked rice on a large plate to allow it to cool down. Cooling down will ensure that the rice doesn’t clump up.
To make the coconut rice, place a large kadai on a medium-high flame. Add oil and let it warm up. Once the oil is warm, add mustard seeds, urad dal, channa and cashew nuts and roast until slightly brown. (if using). Next, add the red chillies, curry leaves and toast it for 10 seconds.
Next, add half of the quantity of the grated coconut on a low flame until the coconut browns a bit. Next, add the cooked rice and mix well. You can now turn off the flame.
Add the seasonings – salt and pepper. Finally, add the rest of the grated coconut.
Take your time and mix thoroughly and adjust salt and pepper levels if required.
Serving Suggestions
You can serve thenga sadam with curd or any side dish that has a sour taste – kathrikka kozhambu
Storage and Shelf Life
Thenga sadam is best consumed within the same day, because coconut does tend to spoil quicker. But if you want to make it ahead of time, put it in the fridge and consume all of it once you reheat it. If you live in a warm and humid climate, best to make it for lunch and finish it all.
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Coconut Rice
Ingredients
- 1 cup Cooked rice
- ¾ cup Coconut grated
For Tempering
- 1 tsp Cooking oil
- 1 tsp Mustard Seeds
- ½ tsp Chana Dal
- ½ tsp Split Urad dal
- 8-10 Cashew Nuts
- 1 sprig Curry Leaves
- 2 Dried Red Chillies
- ¾ tsp Salt
Instructions
- You can make this recipe quickly only if you have leftover rice and grated coconut handy. If not, please add another 30 minutes to the prep time.
- In a kadai, add cooking oil. Once the oil is warm, add the mustard seeds, urad dal and channa dal. Roast it for 20 seconds.
- Next, add in the cashew nuts, red chillies and curry leaves. Saute until the cashew nuts are brown.
- Now, add half a cup of coconut and saute till the coconut gets mildly browned.
- After the coconut browns, add the cooked rice and season with salt and pepper. Mix well and turn off the heat.
- Garnish with more grated coconut on top, and your coconut rice is ready!
