Thursday, May 15, 2008

Coconut rice - Thengai Satham


Coconut (Grated) - Thurivaya thengai - 1 cup
Raw rice - Pacharisi - 1 cup
Greeen chillies - Pachai Milagai - 5 nos. (Medium size)
Mustard - Kadugu - 1 teaspoon
Bengal gram - Kadalai Parupu - 1 table spoon
Black gram - Ulutham Parupu - 1 table spoon
Corriander leaves
Curry leaves
Salt to taste
Oil for frying


  1. Wash and keep rice in pressure cooker. 1 cup of rice needs 2 cups of water if kept in pressure cooker and 4 cups in microwave oven. Add a pinch of salt to rice so that it will come out very well.
  2. Keep grated coconut and other required ingredients in one plate.
    Heat oil in a pan, add mustard, after it splutters, add bengal gram, black gram, green chillies, curry leaves, a little salt, then finally add grated/shredded coconut. Mix well.
  3. Add the fried contents to the boiled rice. Rice should be spreaded in a plate or bowl to cool it off before adding the fried contents. Decorate with corriander leaves.

Enjoy coconut rice ! Yummy ! Yummy !!!! Serve with potato chips or Ginger chutney. It can be served for 2 people. Requires some 20 minutes to cook.

Note: Its good to add a pinch of salt to rice while boiling because rice wont get smashed and will look good, which is especially needed for variety rice. Always add less water to variety rice than white rice.

Optional: We can add red chillies instead of green chillies, roasted cashew nuts can be added to taste before serving.

A hungry stomach seldoms scorns plain food.



Unknown said...

thank you very much for ur wonderful recipie!!!!!!!!!! really it tastes good.

Unknown said...

Great! I was searching for Tamil coconut rice- all I was getting was Kerala or Thai style... that is just too much coconut, Tamil is just right! Thanks. I adapted it slightly. I added some cashews. Very tasty. What is a typical side dish? I had it with potato curry and tomato chutney.

cyborg said...

i always like to eat this with crispy chilli potato fry... it really tasted good with this....