Thengai Sadam

Thengai Sadam

Thengai Sadam

Veg Vegan Contains nuts

Thengai Sadam is a fragrant coconut rice dish made with freshly grated coconut, spices, and a tempering of curry leaves and mustard seeds. It's a light and flavorful dish often served during festivals.

Cuisines

Tamil Brahmin

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
Coconut 1 cup Coconut , grated
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
chana dal 1 teaspoon Chana dal
Cashew 2 tablespoons Cashew , nuts
Peanut 2 tablespoons Peanut
Red Chili 2 pieces Red Chili , dried
asafoetida 1 pinch Asafoetida
Curry Leaf 1 sprig Curry Leaf
salt — Salt , to taste

Instructions

  1. 1 Cook the basmati rice with 2 cups of water until fluffy and set aside to cool.
  2. 2 Heat coconut oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add urad dal, chana dal, cashew nuts, and peanuts, and fry until golden brown.
  5. 5 Add dried red chilies, asafoetida, and curry leaves, and sauté for a few seconds.
  6. 6 Add the grated coconut and sauté until it is slightly toasted.
  7. 7 Mix in the cooked rice and salt, and stir gently to combine all ingredients.
  8. 8 Cook for another 2-3 minutes to let the flavors meld together.
  9. 9 Remove from heat and serve warm.

Tips

For extra flavor, use freshly grated coconut and ensure the rice is cooled before mixing to prevent it from becoming mushy.