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Coconut Rice or Tengai Sadham is a permanent fixture in Southern Menu. I have been enjoying this rice for many years, I have tasted this rice in different places with different ingredients. Today I am posting this recipe which I like most.

Ponni Rice (old) 3/4 cup
Coconut Grating 1 cup
Onion diced /Sambar Onions 3/4 cup
Curry leaves 2 sprigs
Green chillies 3 nos.
Black pepper corns 1 spoon Broken
Ghee /oil for tampering 3 to 4 ladles
Mustard seeds a little
Kadalai Parappu 2 spoons
Broken Red Chillies 2 to 3 nos.
Coconut oil for flavour 2 to 3 spoons
Salt to taste


Cook rice in usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, and coarsely broken Pepper .Mix thoroughly and set aside. Grate coconut and set aside. Take the Ghee/oil in a kadai and add Mustard seeds, Red chillies and Kadalai Parappu. Heat up the Ghee/oil and when you find that mustard just starts popping and Kadalai parappu slightly brown, add Curry leaves and coconut immediately and turn it briskly. The Coconut grating needs to be fried on a low medium flame for about five to six minutes till coconut turns light pinkish and emits fine flavour. Ensure that the Ghee /oil starts leaving . Empty the grating in a katora. Take a little oil in Kadai again and add a pinch of Mustard seeds and heat. When the mustards crackles, add Onions , fry till onions become translucent. Remove from fire. Add coconut grating back to kadai and also add finely cut green chillies and 2 spoons of coconut oil for extra flavour. Now thoroughly mix with Rice .Before that check for salt. Re heat the rice immediately in the same kadai and serve it Hot. I , However I would like you to cook this rice about an hour before dinner or lunch. This will give delicate aroma of Coconut . You can enjoy this rice with Coconut chutney, plain or for that matter with pickles . 


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