Coconut rice is a fragrant South Indian Variety rice made with freshly grated coconut, steamed rice, and a simple tempering of spices. This dish combines the natural sweetness of coconut with the subtle heat of green chilies and the crunch of roasted cashews, creating a comforting and flavorful meal. Often prepared during festivals, special occasions, or as part of a traditional South Indian meal, coconut rice pairs beautifully with vegetable curry, papad, or pickle. Its light, aromatic taste and quick preparation make it a perfect choice for both everyday meals and festive feasts.
Khara Bath Recipe
Ingredients for making Coconut Rice / Thengai Sadham
1 cup - Raw Rice
1cup - grated coconut
Salt as needed
To Season
2 tbsp. - coconut oil
1 tsp. - Mustard seeds
1 tsp. - urad dal
1 tsp. Gram dal
2 - Green chillies
10 nos - Cashew nuts
A sprig of curry leaves
Method for making Thengai Sadham
1. Wash the raw rice and soak this in water for 15 minutes. Pressure cook this by adding 2 cups of water for 3 whistles.
2. Heat oil in a kadai and splutter the mustard seeds, add the dals and red chillies when the dal turns brown add the green chillies. Saute well.
3. Add the grated coconut mix well. Saute for 3 minutes.
4. Add the cooked rice along with the required salt and mix well.
Now the tasty Thengai Sadam rice is ready to be packed for lunch. Serve this with Potato Fry
Tips
- Use freshly grated coconut for the best flavor.
- Adjust the number of chilies according to spice preference.
- Leftover rice works well for this recipe as it helps maintain a fluffy texture.
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