How to make Thengai Sadam

5 from 4 votes

Thengai Sadam is a typical South Indian mixed rice variety made with freshly grated coconut. This is an easy recipe to follow.

Course Lunch Box, Main Dish - Rice

Cuisine South Indian

Keyword Lunch Box Recipes, Lunch Recipes

By Cook Method Stovetop

Occasion Everyday Meal

By Diet Vegan

Dish Type Combo Dishes

Prep Time 15

Cook Time 15

Total Time 50

Servings people

Author Srivalli

Ingredients

1 cup Rice cooked
Salt to Taste

For the Paste

2 tbsp Coconut fresh
2 no Green Chilies

For the Seasoning

1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Handful Curry Leaves
2 nos Green Chilies slit
1 no Dry Red Chili
1 inch Ginger chopped
2 tsp Chana Dal / Bengal Gram dal
2 tsp Peanut Roasted
10 nos Cashew Nut
1 cup Coconut fresh grated
A Pinch Asafoetida
2 tsp Cooking Oil

Instructions

Cook the raw rice and let it cool by spreading in a big bowl.
Grind the coconut and green chilies coarsely and keep it aside.
Wash and soak the chana dal and urad dal for an hour, drain and keep it ready when you make the rice.
Heat a nonstick pan with oil. When the oil is hot, add all the seasoning ingredients listed one by one, including the soaked chana dal and urad dal.
Now add the coarsely ground coconut and green chilies and saute well till it gets good.
Finally add the coconut and continue cooking.
When the ingredients are all cooked, add the cooked rice and toss well.
Simmer for 5 mins.
Serve with a side dish of your choice.

Notes

We have always used Sona Masuri or Poni Arisi for making this rice. Basmati Rice is not used for making this mixed rice variety.
Cooking the rice with 1:2 ratio should give you the perfect texture as rice grains has to be separate and not mushy.

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