Coconut Rice Recipe | Thengai Sadam Recipe

Name: Coconut Rice | Thengai Sadham | South Indian Coconut Rice | Nariyal Chawal
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 people
Ingredients: ½ cup Grated Coconut ((fresh coconut)); 1 cup Cooked Rice (1 cup - 250 ml); 1 tsp Salt ((adjust to your taste)); 1 tbsp Coconut Oil; 1 tsp Mustard seeds; 1 sprig Curry leaves; 1 tsp Moong dal; 1 tsp Ginger (finely chopped)

Quick, easy Rice Variety, Perfect Lunch Box Recipe!

Posted on Aug 1st, 2013

by Sowmya Venkatachalam

Categories:

5 from 2 votes

Coconut Rice is an easy to make rice variety loaded with flavor of coconut. With fresh grated coconut and minimal spices this is one of the very common rice variety in South India, espeically in Kerala and Tamil Nadu. Let's learn how to make Coconut rice with step by step instructions and the recipe video

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Jump to Recipe Jump to Video Print Recipe

n id="dpsp-post-content-markup" data-image-pin-it="false">

Coconuts are integral part of indian food especially southindian foods. Coconut rice is one of the very common south indian rice vareity. This is another easy, quick and yummy rice. It’s generally made during Adi Perukku festival and Kanu Pandigai. The coconut rice is little dry. Usually we serve coconut rice with Aviyal and Pappad. Aviyal is the best accompaniment for this Coconut Rice.

Recipe card to make Coconut Rice

Pin Recipe

Coconut Rice | Thengai Sadham | South Indian Coconut Rice | Nariyal Chawal

Course: Lunch

Cuisine: India, South Indian, Tamil Nadu

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 313kcal

Author: Sowmya Venkatachalam

Print Recipe

Ingredients

½ cup Grated Coconut (fresh coconut)
1 cup Cooked Rice 1 cup - 250 ml
1 tsp Salt (adjust to your taste)

For Tempering

1 tbsp Coconut Oil
1 tsp Mustard seeds
1 sprig Curry leaves
1 tsp Moong dal
1 tsp Ginger finely chopped

Instructions

Soak the Moong dal in water for atleast 10mins.
Chop finely the green chilles and curry leaves and keep it aside
Pour 1 teaspoon oil in the pan and add the grated cocunut and fry until the cocunut turns into light brown color and keep it aside.
Heat oil in pan and add mustard seeds, when the mustard seeds starts to sputter, and fried moong dal and then add the chopped green chilles and curry leaves and fry for a minute and then remove the pan from flame.
Add the cooked rice to the pan and mix it with the grated fried coconut . Add salt to your taste and mix it thoroughly.
Yummy Coconut Rice is ready to Serve.

Video

Notes

Add Cashews or Peanuts for crunchiness and taste.
You can add grated carrots and small cut capsicum also. It looks awesome. Kids loves the colour.

Nutritional Info

Nutrition Facts

Coconut Rice | Thengai Sadham | South Indian Coconut Rice | Nariyal Chawal

Amount Per Serving (1 g)

Calories 313 Calories from Fat 76

% Daily Value*

Fat 8.4g13%

Saturated Fat 7.2g45%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.5g

Sodium 401mg17%

Potassium 134mg4%

Carbohydrates 54g18%

Protein 5.1g10%

Vitamin C 0.6mg1%

Calcium 0.8mg0%

Iron 9.9mg55%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Method with step by step pictures:

Soak the Moondhal in water for atleast 10mins. Chop finely the green chilles and curry leaves and keep it aside
Pour 1 teaspoon oil in the pan and add the grated cocunut and fry until the cocunut turns into light brown color and keep it aside.

Now pour the remaining coconut oil in the pan. Take the moong dhal from water and add it to the pan and fry until it becomes golden brown. Take the fried moong dal and keep it aside. Heat oil in pan and add mustard seeds, when the mustard seeds starts to sputter, and fried moong dal and then add the chopped green chilles and curry leaves and fry for a minute and then remove the pan from flame.