Recipe for Coconut Rice

6 | 15 Minutes | by Nirali Tanna

Coconut rice also called an Thengai Sadam is a mildy flavoured South Indian style rice preparation. It is often made on occasions and festivals. Serve it with curd, vegetable stew or a curry with papad on the side.


10 Minutes


5 Minutes


Pure Veg.

TOTAL Servings



  • 3 Cups Rice (Chawal) (cooked)
  • ½ Teaspoon Mustard seeds (Rai)
  • 2 Teaspoons Urad Dal (Ural Dal)
  • 1 Tablespoon Chana Dal (Chana Dal)
  • 1 Teaspoon Green Chillies (Hari Mirch)
  • 2 Pieces Whole Dry Red Chillies broken
  • ¼ Teaspoon Asafoetida
  • 5 Pieces Curry Leaves
  • 4 Tablespoons Cashwenuts
  • 1 Cup Coconut (grated)
  • Salt to taste
  • 2 Tablespoons Ghee


  1. Heat ghee in a deep non-stick pan.
  2. Add the mustard seeds, urad dal, chana dal, green chillies, whole dry red chilies, asafoetida, curry leaves, cashewnuts and saute.
  3. Add the grated coconut and roast for 1 - 2 minutes while stirring continuously.
  4. Add the salt and rice, mix well and cook on a medium flame for 2 minutes.
  5. Serve hot with curd or a curry.

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