Thengai sadam or South Indian coconut rice is probably one of my favourite mixed rice dishes. I had it the first time at my sister’s in-law’s place around the time her wedding got fixed. Amma had never made it before at home (even though we were in the land of the coconuts!) but after that day, this became an occasional treat at home. Its really a simple rice dish and something you can whip up in 10-15 mins if you have cooked rice ready.
If you love South Indian rice recipes as much as we do, then check out this tangy lemon rice recipe, super simple sambar sadam in rice cooker, and this deliciously different cabbage rice recipe.
Thengai Sadam Recipe
Serves: 2
Ingredients:
Cooked rice : 4 cups
Grated coconut – 1 cup (frozen works too)
Salt – to taste
For spice powder:
Chana dal / kadala paruppu – 1 tbsp
Urad dal / uzhunnu parippu – 1 tbsp
Dry red chillies – 2 to 3
For tempering:
Coconut oil – 1 tbsp (or any oil you have in hand)
Chana dal / kadala paruppu – 1 tsp
Hing / asafoetida / perungaayam
Dry red chillies – 1, halved
Curry leaves – a few
For garnishing:
3 crushed appalam / papadom (optional)
How to make Coconut Rice:
1. Dry roast the ingredients for spice powder until the dals turn golden and the red chillies are nicely browned.
2. Cool and powder coarsely with salt.
3. Heat oil in a pan and add ingredients for tempering along with the coconut. When it turns golden brown, remove from fire.
4. Add the roasted coconut mixture and the spice mixture to the cooked rice and mix well. Adjust salt.
5. Add crushed fried appalam or papadom before serving.
lemon rice and now thenga sadam…was wondering whether it was time for aadi perukku yet. Mixing in the appalam is such a great idea!
The crushed appalam garnish seems to be a surprise for most of you. I am surprised that this is not a common practise 🙂 We have always had thenga sadam like that! Glad you all liked it 🙂
I love the ground powder that went in there n appalam mixed..slurpp
please do Sharmi 🙂
SJ – you can send in same dishes if you want 😀 i am sure the methods of making the same recipe will be different in each kitchen.
sakshi – blue rice? bring it on 😀
My fav too. Ammas special for Chitra Pournami when she makes different mixed rice varieties.
remembers tasting this as a kid in school trying out all my friends tiffins 🙂
we make this too, with with a few more red chillies .. We call it Kai Sasive Anna in Kannada, adding crushed papads would be a great idea
wow looks like a great dish….wud love to try it!
we dont put the spice powder… its new to me. and u put crushed papad along with the rice? thats good.