Skip to main content

Coconut rice - Thengai Sadham

Coconut rice - Thengai Sadham
Coconut rice - this is one of my favourite lunch box dish. My mom frequently prepares this delicious coconut rice for our lunch box. This rice can be easily prepared within 15 minutes without any grinding and chopping work. For this rice you can use any rice of your choice. I prefer ponni raw rice or basmati rice, which gives you the perfect texture. My mom adds finely chopped gingers, finely chopped green chillies and little black pepper powder for this rice. You have to add all the flavours in a minimal level. Then one more thing I want to say is try to use fresh grated coconuts for the natural sweetness in the rice. Please avoid refrigerated coconuts or coconut powder. The addition of cashew nuts and peanuts is optional. The perfect side dish for coconut rice are plantain fry, potato fry and chips.


Coconut rice - Thengai Sadham Coconut rice - this is one of my favourite lunch box dish. My mom frequently prepares this delicious coconut rice for our lunch box. This rice can be easily prepared within 15 minutes without any grinding and chopping work. For this rice you can use any rice of your choice. I prefer ponni raw rice or basmati rice, which gives you the perfect texture. My mom adds finely chopped gingers, finely chopped green chillies and little black pepper powder for this rice. You have to add all the flavours in a minimal level. Then one more thing I want to say is try to use fresh grated coconuts for the natural sweetness in the rice. Please avoid refrigerated coconuts or coconut powder. The addition of cashew nuts and peanuts is optional. The perfect side dish for coconut rice are plantain fry, potato fry and chips.

Here is a short video for Coconut Rice




Print Friendly and PDF

Coconut rice - An easy lunch box dish which can be prepared within 15 minutes. 

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 2
Category : lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup ponni raw rice or basmati rice
  • 1/2 cup fresh grated coconuts
  • 1 green chilly, finely chopped
  • 1/2 tsp ginger, finely chopped
  • 1/2 tsp black pepper powder
  • 1/2 tsp asafoetida powder
  • 6 cashew nuts
  • few fresh curry leaves
  • 1/2 tsp chana dal
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • 1 tbsp ghee
  • salt to taste
Cooking Directions 
  • Measure and take the rice in a bowl and  wash the rice 2 to 3 times in water. Add them to the pressure cooker and add 2.5 cups of water. Keep on low flame and pressure cook for 2 whistles. Allow the pressure to settled down. Open the cooker and transfer the rice to a plate. Add little ghee over the rice and allow them to cool down.
  • Heat ghee in a kadai and add the mustard and urid dal. Allow them to crackle and add the chana dal, green chilly, ginger and broken cashew nuts.
  • Next, add the grated coconuts, curry leaves, asafoetida powder and black pepper powder. Stir it for a second and add the cooked rice. Add the required salt and switch off the flame. Now mix them evenly with the coconuts and transfer them to serving dish.

Coconut rice with step by step photos

Measure and take the rice in a bowl and  wash the rice 2 to 3 times in water. Add them to the pressure cooker and add 2.5 cups of water. Keep on low flame and pressure cook for 2 whistles.(For any rice varieties i usually add the rice directly in the cooker, if you are cooking with a vessel inside the cooker then add water according to your ratio). Allow the pressure to settled down. Open the cooker and transfer the rice to a plate. Add little ghee over the rice and allow them to cool down.


Heat ghee in a kadai and add the mustard and urid dal. Allow them to crackle and add the chana dal, green chilly, ginger and broken cashew nuts. (Do not brown any of the ingredients, then it will spoil the entire taste of the dish).


Next, add the grated coconuts, curry leaves, asafoetida powder and black pepper powder. Stir it for a second and add the cooked rice. Add the required salt and switch off the flame.


Now mix them evenly with the coconuts and transfer them to serving dish. You can add few fresh coconuts. 


Serve it hot with any vegetable side dishes and any chips, vathal or appalam. If you are packing this for lunch box allow them to cool completely and then pack it in your lunch box. 



Comments

Post a Comment

Popular posts from this blog

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Snake Gourd Poriyal - Pudalangai Poriyal

Snake gourd is a wonderful vegetable with many health benefits.Snake gourd includes a large amount of water as well as fiber, only a number of calories. It makes the cooling effect within the body. Cooking the snake gourd with little techniques will give you a tasty dish. If you choose a tender snake gourd it will take less time to cook and it tastes amazing.  There are many variations for this poriyal but my favourite is this recipe. One day we went to a short picnic trip to Karaiyar Dam, Papanasam. We had lunch in a small restaurant.They served this colourful, tasty poriyal for sambar. We all enjoyed the poriyal very much. Then we went to the hotel kitchen and asked them about the recipe details. They were friendly and told us the ingredients for the ground coconut paste and the method of preparation. From that day onwards I have started preparing this poriyal by this method. The best part about these poriyal was their texture. They were crunchy on the outside,but so light. This ta

Puli Milagai (Green chilly in tamarind sauce)

Puli Milagai is a spicy and tangy side dish served with idly, dosa and curd rice. This is an interesting and tasty side dish or condiment from Tirunelveli. For this recipe use medium hot chillies so that after cooking in tamarind extract the heat reduces a bit. My mother recommends to prepare by sauteing the green chillies with little oil and grind it without any water and then add this green paste to the tamarind mixture. This method is also nice, and you will get the consistency like thokku.   The tangy flavour of the tamarind is blended well with the spicy green chillies and a little sweetness from the jaggery. Enjoy this tangy and spicy puli milagi with your everyday meal. Now let's see how to prepare this Puli milagai with step by step photos.

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Horse gram Dosa

Horse gram/Kollu Dosa Horse gram is a good source of proteins. When combined with any cereal such as rice, it improves its protein value. Horse gram is also a good source of dietary fibre and helps regulate blood glucose levels. It is very hard in texture and requires to be soaked for 6 hours.

Pepper dosa - Milagu Adai - Easy & Healthy Tiffin

Pepper dosa - easy and healthy breakfast dish. In South India major types of dosa are prepared using  rice and urid dal. This pepper dosa is also prepared with rice and urid dal but instead of white urid dal i have used black split urid dal.The dosa is flavoured with black pepper powder and to add some extra taste I have added finely chopped onions, fresh grated coconuts, curry leaves and cooked with coconut oil. The consistency of the batter should be thin like rava dosa batter. After grinding the batter you can immediately prepare the dosa and no need to ferment it. The black urid dal and black pepper powder are the main ingredients which give a unique taste for this dosa. The perfect accompaniment for this dosa are coconut chutney or curry leaves chutney. 

Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day. This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal.  Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji  is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast.

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve