Indian
Vegan
Gluten freeThengai sadam
Coconut rice
தேங்காய் சாதம்: day-old rice tossed with fresh coconut, roasted cashews, urad dal and curry leaves in coconut oil
Thengai sadam is one of the 'variety rice' dishes that fill Tamil lunchboxes and temple prasadam lines, alongside lemon and tamarind rice. It is made for Aadi Perukku and Varalakshmi Vratam, packed for train journeys to Madurai, and turned out on busy weekdays from leftover rice. Fresh coconut, lightly toasted in coconut oil, clings to every grain; crunchy urad and chana dal, cashews and curry leaves give bite, and a dry red chilli a gentle heat. It tastes mild, sweet from the coconut and very fragrant. Serve it with potato roast, appalam or a spoon of mor kuzhambu. A common mistake is browning the coconut; it should only lose its raw smell and stay snowy white. Chef's tip: spread the rice on a plate to cool fully; warm, freshly cooked rice breaks and turns pasty when tossed.
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the rice
- 1 ⅓ lb cooked ricefrom 200 g raw ponni or sona masoori, cooled
- 2 ⅞ oz fresh coconutgrated
- 1 tsp salt
For the tadka
- 3 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 12 cashewshalved
- 2 dried red chilliesbroken
- 1 green chillislit
- 12 curry leaves
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Method
0/6 doneStep 1: Spread 1 ⅓ lb cooked rice on a plate, sprinkle with 1 tsp salt and fluff gently with a fork so the grains separate.
2 minStep 2: Heat 3 tbsp coconut oil in a wide kadai over medium heat. Add 1 tsp black mustard seeds and let it splutter.
1 minStep 4: Add 2 dried red chillies, 1 green chilli, 12 curry leaves and ¼ tsp gluten-free asafoetida (hing) and stir for a few seconds until the leaves crisp.
1 minStep 5: Add 2 ⅞ oz fresh coconut and stir on low heat for 2–3 minutes, just until it smells toasty but is still white.
3 minStep 6: Add the rice and toss gently with a flat spatula over low heat for 2 minutes until every grain is coated. Taste for salt and serve warm or at room temperature.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 46 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thengai sadam take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked rice?
- Any long-grain rice, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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