Coconut Rice Recipe | Thengai Sadam | South Indian Coconut Rice

This South Indian Coconut Rice recipe also known as Thengai Sadam is a treat for rice lovers. All that is required to make Indian Coconut Rice is a handful of ingredients and you will have those hunger pangs managed in just no time.  This is a luxurious one-pot meal that is comforting and easy to make. It also happens to be a tiffin box-favourite dish loved by children.

Coconut Rice South Indian style is a delicately flavoured and multi-textured dish with a subtle aroma of freshly grated coconut. Our Coconut Rice recipe is prepared sans onion or garlic and can be used in festivities and pujas which require making of food without these two ingredients. Coconut Rice has all the delicious trademark elements of a South Indian dish, be it mustard seeds, curry leaves, a pinch of asafetida, the  kick of heat from dried red chilli, or the use of fresh coconut.
 

How to make South Indian Coconut Rice

If you are wondering how to prepare this easy recipe of Coconut Rice, we have broken down the method to follow in our Yumm-fyed step by step video. But before you begin let us run through some basics which will help you make this Thengai Sadam recipe perfectly at your first attempt. The use of medium-grained rice, preferably Ponni rice, is quintessential if you want to make this Coconut Rice recipe the way it was made traditionally. You may use other medium-grained rice varieties if you do not have easy access to ponni rice.
 

The beauty of this simple recipe is that it can be made entirely fresh or using leftover rice from the previous night. Doing so helps shorten the process of making this Indian style coconut rice. While its preparation is seemingly simple, one has to be vigilant that the rice is not overcooked. If overcooked, the recipe can easily turn from a delectable dish to a mushy mass. The rice has to be cooked in a way that the grains remain separate and don’t stick to each other. Our step-by-step instructional video will simplify the process of making this recipe for you.
 

While coconut rice is prepared in many South Indian households and communities, our coconut rice recipe is from Chettinad. Chettinad cuisine traces its origin to the Nattukotai Chettiars from the Chettinad region of Tamil Nadu, and is known for it’s innovative and flavourful cuisine.
 

During the Tamil festivals of Kanu Pongal and Adi Perukku Coconut Rice is often prepared. In both the festivals a number of rice preparations are made and eaten. While Kanu Pongal is observed by ladies and small girls of Brahmin families to pray for the well-being of their brothers, Adi Perukku is celebrated during the Tamil month of Adi in which people such as farmers who depend on nature for their livelihood, worship nature. During Adi Perukku, also referred to as Pathinettam Perukku, an array of rice preparations including Thengai Sadam are prepared.
 

Coconut Rice is not only eaten in India but in several other places situated around coastal regions across the world. The preparation differs from place to place and each Coconut Rice recipe has its unique flavor owing to the use of locally available ingredients. Coconut Rice is widely made in Southeast Asia particularly Thailand, as well as in Central America, East Africa, South America, and the Caribbean.

Just like Coconut Rice there are several other rice preparations from South India which are equally loved, flavourful, and easy-to-make. Tamarind Rice, Tomato Rice, Lemon Rice, and Curd Rice are some of the favourites eaten in the southern states of India. Each of these, just like Coconut Rice get their primary flavour from one core ingredient, while the rest of the ingredients help supplement the flavour of the main ingredient in the dish.
 

Some Coconut Rice recipe variations use urad dal (black ram hulled) and chana dal (Bengal gram hulled) in the tempering. You can use these dals in your tempering to give an additional crunch and texture to your coconut rice. Yet other variation (frm the state of Kerala) makes this dish using coconut oil as the cooking medium instead of ghee. If you love the strong  flavour of coconut oil, you may substitute it for ghee.

South Indian coconut rice is usually eaten for lunch and is a tiffin-box favourite. It appeals to kids due to the negligible use of hot spices. You could choose to omit the dry red chilli in the tempering if making for children. While it can be eaten on its own, traditionally coconut rice is part of a larger meal and paired with curries.
 

Once you have prepared our coconut rice recipe you can serve it with Mor Kuzambhu, which is a buttermilk-based curry with vegetables, and is eaten with all kinds of rice. Vadams and appalams make good accompaniments to Coconut Rice. A garnish of fried curry leaves and dried red chilli enhances its presentation on the dining table.
 

Learn how to make this South Indian Coconut Rice by watching our step by step video and reading our detailed recipe below.

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