Thenga Sadam | Coconut Rice - A delicious rice made with fresh coconut!

The sweetness from fresh coconut and the perfect tempering of condiments, makes this Thenga Sadam a delight! I love this version that Amma makes and this has been a favourite Lunch Box item loved by Classmates|Colleagues. Best part, very easy to make!

I usually try to limit the intake of Coconut, but this is one dish that I prefer to relish on my cheat days! Amma makes this for sure as Naivedhyam on 18M Perukku. Sometimes during Varalakshmi Puja also she offers this lovely Thenga Sadam as naivedhyam.

INGREDIENTS

1 cup Cooked Rice
4 tblsp Fresh Coconut, grated
1/4 tsp Rai | Mustard Seeds
1/4 tsp Urad Dal
1/4 tsp Channa Dal
4 Kaju | Cashew Nuts
1 sprig Kadhi Patta | Curry Leaves

2 tsp Oil | Homemade Ghee | Clarified Butter

1/2 tsp Salt | To taste

METHOD

• In a kadhai, add oil|ghee. When oil|ghee gets hot add rai, channa dal, urad dal, and curry leaves. We used Homemade Ghee.
• Reduce flame to low and add grated coconut and Kaju. Saute continuously till coconut changes to a golden aromatic brown.
• Add cooked rice and salt. Mix well gently ensuring rice strands do not break.
• After 2 minutes, switch off the gas and transfer to a serving bowl.
• Serve hot.

This rice is also made during Aadi Perukku also known as 18M Perukku along with various other types of Rice like Nai Payasam or Shakara Pongal (sweet), Puliyodarai | Tamarind Rice, Lemon Rice, Jeera Rice, Milagu Jeera Rice, Pepper Rice, Ellu Sadam, Peanut Rice, Mint Rice, Coriander Rice, Amla Rice, Curry Leaf Rice and Curd Rice.

We have used:\

1. Tamil Ponni Rice
2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.