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Thengai Sadam

Thengai Sadam


Coconut rice


Prep Time45 minutes


  • 300 g basmati rice, washed, soaked in water for 30 minutes, drained
  • 45 ml refined oil
  • 3 g black mustard seeds (rai)
  • 4 dry red chillies (sooklii la i mirch), shredded
  • 2 green chillies, sliced
  • 4 g ginger (adrak), finely chopped
  • 3 g garlic (lasan), finely chopped
  • 1 tsp black gram (urad dal), husked
  • 50 g split bengal gram (chana dal)
  • 25 curry leaves (kadhi patta)
  • tsp turmeric (haldi) powder
  • pn asafoetida (hing) powder
  • 75 g coconut (nariyal), grated, roasted until golden brown
  • salt to taste


1. Boil the rice in 4 cups water for 5 minutes. Drain well and spread on a tray to cool. Keep aside.
2. Heat the oil in a pan; saute the mustard seeds, dry red chillies, green chillies, ginger, and garlic for a minute. Add the black gram, Bengal gram, curry leaves, and turmeric powder Saute until the grams are golden in colour Add the asafoetida, salt, and roasted coconut. Add the boiled rice and mix carefully so as not to break the grains,
3. Remove the pan from the heat and keep aside for I hour to allow the flavours to penetrate. Reheat and serve.