Coconut Rice (Thengaai saadam)



Cooked Rice – 1 cup (200 grams)
Grated coconut (Thuruviya thengaai) –  1 cup, (same size as rice cup)
Green chilly – 4
Asafoetida – 1 pinch
Bengal gram (Kadalai paruppu) – 1 tablespoon
Urid dhal (Ulutham paruppu) – 1 tablespoon
Mustard (kadugu) – 1/4 teaspoon (Quarter teaspoon)
Broken Cashew – 2 tablespoons
Sunflower oil – 4 tablespoon(pure cooking coconut oil preferred)
Salt – 1/2 tablespoon
Curry leaves

Coriander leaves

Ghee-1 or 2 teaspoons

Method of Preparation:

  1. Transfer cooked rice to a wide vessel and let it cool down
  2. Roast grated coconut in a dry pan till the color turns light brown
  3. In a separate pan, saute the mustard, asafoetida, bengal gram, urad dhal, green chilly and cashew with sunflower oil/pure coconut oil
  4. Saute till they turn golden brown
  5. Turn off the stove and add curry leaves and mix
  6. Add Salt to the cooked rice and mix
  7. Add the roasted grated coconut with rice and mix
  8. Add the sauted items to the rice and mix
  9. Add little ghee to enhance taste and flavour
  10. Sprinkle cut coriander leaves to garnish

courtesy:Iyengar Thaligai

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