Thengai Saadham | South Indian Coconut Rice

Try this coconut rice from Sth India with your next curry.

Sth Indian Coconut Rice Thengai Saadham | Vegetarian

In Australia, rice as a savoury dish was rare until perhaps the 1990’s. We grew up rarely eating rice – in fact I can’t really remember my mother cooking it other than as a sweet dish. And as Australia adopted rice as an accompaniment to savoury dishes, it was always plain boiled rice to soak up sauces – the occasional curry, English stews, vegetable braises etc. Times have changed and we have been influenced by our Asian and Indian migrant populations, and many families would now own a rice cooker.

This is a South Indian Coconut rice dish from Tamil Nadu. There is a Balinese Coconut Rice also, Nasi Lemak, you can see it here. The Balinese one is made with coconut cream, while this recipe is made with fresh/frozen coconut.

Similar recipes include Kiribath – Sri Lankan Coconut Rice, Green Mango and Coconut Rice, and Balinese Coconut Rice.

You might also like to try Urad Dal Garlic Rice, Peppered Rice, Tamarind Rice and Mango Rice.

There are several ways to cook rice – Absorption method, Steaming or Oven Finished Rice.

Check our different Coconut Rice Recipes. Or simply browse all of the Rice dishes. All of our Indian recipes are here, and our Indian Essentials here. Or take some time to explore our Late Summer recipes.

Sth Indian Coconut Rice Thengai Saadham | Vegetarian

Thengai Saadham: Sth Indian Coconut Rice

1 cup rice
1 cup coconut, grated. Use frozen coconut if you can’t get fresh, or soak dried grated coconut in water and squeeze dry before using.
2 Tblspn cashews. If you can halve them lengthwise, do so – most may just split apart
1 tspn ginger paste, home made if you can, or 1 tspn finely grated ginger
1 tspn ghee
0.75 tspn sea salt

0.5 tspn black mustard seeds
1 tspn split urad dal
2 dried red chillies, broken in half
1 pinch asafoetida powder
1 or 2 branches curry leaves
1 tspn coconut oil

Cook the rice in a rice cooker, or use 2.5 cups water to cook it on the stove top. Leave the rice to cook on a large plate.

While it is cooling, get the other ingredients ready. Fry the cashews in ghee until nice and golden. Set these aside. Wash the curry leaves and leave, still wet, until needed.

Heat the coconut oil in a pan and pop the mustard seeds. Add the asafoetida powder, the urad dal and the chillies. Stir briefly as the urad browns slightly.

Stir in the grated coconut and the ginger paste. Stir to mix in the paste, and then sauté until the coconut becomes slightly brown.

Crush the wet curry leaves in your hand and add with the salt. Stir through the coconut mix and then remove from the heat.

Mix in the rice and the roasted cashews and serve. Can be prepared earlier and served at room temperature. It is delicious with a vegetable curry.




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