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Home » Recipes » Kanu Festival Recipes

Coconut Rice Recipe | Thengai Sadam Recipe

Last Updated On: Jul 26, 2019 by Sowmya Venkatachalam

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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.

Table of Contents

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    • Recipe card to make Coconut Rice
  • Coconut Rice | Thengai Sadham | South Indian Coconut Rice | Nariyal Chawal
    • Ingredients
      • For Tempering
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • Method with step by step pictures:

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 minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 313kcal
Author: Sowmya Venkatachalam
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
Print Recipe

Ingredients

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

For Tempering

  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 1 teaspoon Moong dal
  • 1 teaspoon 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

  1. Add Cashews or Peanuts for crunchiness and taste. 
  2.  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.
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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.
  • 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.
Coconut Rice
Coconut Rice
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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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