Coconut Rice Recipe (Thengai Sadam)
Coconut Rice is a South Indian style fried rice packed with the flavor of fresh coconut. Learn how to make thengai sadam in a few simple steps.
Servings: 2
Calories: 667kcal
Equipment
Ingredients
- 4 tablespoon coconut oil
- 2 teaspoon black mustard seeds (rai)
- 1 teaspoon chana dal (Bengal Gram)
- 1 teaspoon white urad dal
- 2 dried red chilies
- 2 tablespoon curry leaves
- 1 tablespoon ginger, grated
- ¼ Cup cashews (kaju)
- ½ Cup coconut, grated
- 2 Cup cooked rice
- 1 ¼ teaspoon salt or to taste
Instructions
- Heat oil in a stir frying pan or wok.
- Once the oil is hot, add mustard seeds, chana dal, urad dal, red chilies, curry leaves, and ginger. Saute for less than 1 minute or till urad dal turn light golden.
- Add cashew, and saute till they become light golden followed by the grated coconut. Do not fry the coconut for too long as it might burn and taste bitter.
- Add cooked rice, salt, mix and stir fry the rice for 2 minutes more. Turn off the heat. Coconut Rice is ready to serve.
Video
Notes
- Use only fresh grated coconut for making this fried rice. Do not use dry desiccated coconut. Both have different tastes and textures.
- Do not fry the coconut for too long as it burns very fast and then tastes bitter.
- Pre-cooked rice is always the best choice for making any type of fried rice.
- I prefer making a large batch of coconut rice and storing it in the refrigerator. Transfer the leftover fried rice to an airtight container. Seal and store in the refrigerator for 1 week. Reheat in a microwave before eating or in a frying pan.
Nutrition
Calories: 667kcal | Carbohydrates: 64g | Protein: 11g | Fat: 44g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1466mg | Potassium: 415mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1547IU | Vitamin C: 657mg | Calcium: 169mg | Iron: 3mg