Prepare fluffy South Indian coconut rice, aka thengai sadam, for a quick yet flavourful side dish. I use dried shredded coconut rather than fresh to save time!
Note – This recipe has been updated from the archives – first published November 2015. I’ve added new images and made improvements to the recipe.
Ok, so usually I preach using fresh ingredients in all my recipes. Therefore, you wouldn't be wrong in asking why I think dried coconut is a good substitute. The original South Indian recipe calls for fresh grated coconut.
I've tried this recipe with fresh coconut, and of course, the flavours are incredible. However, using dried shredded coconut actually comes pretty close to the original. It's a lot easier and quicker to deal with, so that's what I now use whenever I make it. Note that shredded coconut has longer grains than standard desiccated coconut!
As with many South Indian dishes - South Indian pineapple chutney and mogo 65 - this dish starts with a tempering of mustard seeds, dal and curry leaves.
The whole spices and fresh curry leaves do a lot of the heavy lifting and give amazing aroma to the dish overall.
It's different to my coconut milk pulao which uses, you guessed it, coconut milk! It's also all cooked directly in one pan.
If you want another South Indian rice recipe without the coconut flavour, ghee rice might be a better option.
Although this is a South Indian recipe, it's mild flavour means it goes well with most Indian dishes. I had it with masoor dal and the flavours matched beautifully.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Indian Coconut Rice
Ingredients
- 3 cups basmati rice cooked
- 3 tablesppon oil
- 1 teaspoon mustard seeds
- pinch hing
- 1 sprig curry leaves
- 2 dried red chillies
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- ½ cup desiccated coconut soaked in warm water
- 3 tablespoon nuts in total - cashews and almonds
- salt to taste
Instructions
- Heat oil in pan and sauté cashew and almonds until golden brown. Remove from the pan.
- In the same pan, add mustard seeds and hing.
- Tip in the chana dal and urad dal, dried red chillies and curry leaves.
- Once it's all crackling, add the soaked desiccated coconut. Ensure any excess water is drained.
- Sauté for a minute then add in the cooked rice.
- Season with salt and add the toasted nuts back in.
- Mix everything together well and cook until the rice is hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Priya says
similar to our pulao ..It is very colorful and great for parties too
jcookingodyssey says
many African dishes are similar to Indian dishes. Like I said I alter this recipe to our own taste too.
Anonymous says
Can you please give the exact measurement of coconut milk? It just says 1 can-Aparna
jcookingodyssey says
400 ml