Name: Coconut Rice (Thengai Sadam)
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ¾ cup + 1 tbsp (160 g); Water — 2⅓ cups (560 ml); Coconut oil — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Urad dal, split — ½ tsp (3 g); Chana dal — 1 tsp (5 g); Curry leaves — 8 (1 g); Ginger, fresh — 1 tsp (5 g); Coconut, fresh grated — 1 cup grated (80 g); Cashew nuts — 7 (10 g); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Cook rice soft; cool slightly.
Step 2: Temper oil with mustard, dals, curry leaves, ginger and cashews.
Step 3: Add coconut; toss 2 minutes.
Step 4: Fold in rice and salt.

Nutrition

Per serving, estimated

256kcal

Energy

4.6g

Protein

10.5g

Fat

36.3g

Carbohydrate

2.8g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Coconut Rice (Thengai Sadam)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Rice, Khichdi & Millets

Thayir Sadam (Curd Rice, Lunch)

Lemon Rice (Chitranna)

Matar Pulao (Soft, Light)

Sattvic Bisi Bele Bath

Also good this season

Jau (Barley)–Moong Savoury Porridge

Lauki–Chana Dal

Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	¾ cup + 1 tbsp	160 g	800 g
Water	2⅓ cups	560 ml	2800 ml
Coconut oil	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Urad dal, split	½ tsp	3 g	15 g
Chana dal	1 tsp	5 g	25 g
Curry leaves	8	1 g	5 g
Ginger, fresh	1 tsp	5 g	25 g
Coconut, fresh grated	1 cup grated	80 g	400 g
Cashew nuts	7	10 g	50 g
Rock salt (sendha namak)	½ tsp	3 g	15 g