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Thengai Sadam

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course lunch
Cuisine South Indian
Servings 4


  • 2 cups cooked rice
  • 1 tbsp coconut oil
  • 1 tbsp urad dhal / bengal gram
  • 10 curry leaves
  • 3 dry red chillies
  • 2 tsp asafoetida
  • ¼ cup unsweetened desiccated coconut
  • salt


  • ½ cup roasted unsalted peanuts and cashews


  • Heat oil in a kadai/ pan. Once they get heated up, throw in the mustard seeds and let it pop.
  • Then add the urad dhal,asafoetida, curry leaves, dry red chillies and saute for couple of minutes.
  • Switch off the flame and add the coconuts and salt. Give it a complete mix.
  • Add the rice and mix well. Garnish with peanuts on top. Serve right away.Additional notes
  • Coconut rice makes an awesome entree for parties. Just cook the rice in bulk and add your coconut base. I have served mine Indian potato curry or fish or shrimp or chicken curry.
  • They are an excellent picnic food. I like packing them in air tight containers but make sure be keep it warm dry weather. Too much heat will spoil the coconut and make the rice taste bad.
Keyword Thengai Sadam