Coconut Rice, South Indian Coconut Rice recipe with step by step photos
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Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the Coconut Rice is to South-Indians. Coconut Rice is also known as Thengai Sadam. Here are some other South-Indian rice recipes that you may like :
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To make the Coconut Rice recipe, we will first cook the rice. While you can cook the chawal in a pressure cooker, we have here cooked them in a pan. First, wash around ¾ cup of rice thoroughly until the water is clear. Wash and Soak in enough water for 30 minutes. Soaking helps in reducing the overall cooking time
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Drain the rice with the help of a strainer and keep aside.
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Boil a vesselful of water.
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Add 1 tbsp of oil. Oil coats the rice grain which prevents the rice grain from sticking to each other while cooking.
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Also, add salt to taste.
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Add the rice to the boiling water.
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Cook till the rice is cooked, stirring once or twice in between. This would take around 10 to 12 minutes on a medium flame.
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Pour into a colander and let the water drain out.
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For making the South-Indian Coconut Rice, we will first heat a small broad non-stick pan and add the sesame seeds.
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Dry roast on a medium flame for 3 to 4 minutes, while stirring continuously. They will become light brown in colour and aromatic on roasting.
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Allow the sesame seeds to cool completely. It is very important to cool the sesame seeds or as they will become a lumpy mass on grinding.
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When cool, transfer them to a mixer jar.
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Blend in a mixer to a coarse powder and keep aside. Blend them in intervals or else they will release oil.
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Heat the ghee in the deep-non kadhai.
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Add the cashew nuts. Ghee enhances the flavour of toasted kaju.
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Saute on a medium flame for 2 to 3 minutes or till they are light brown and crunchy.
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Remove and keep aside. Use peanuts if you do not like cashew nuts.
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For making the thengai sadam, heat the oil in the same non-stick deep kadhai, add the urad dal. Add the chana dal and sauté on a medium flame for 30 seconds.
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Add the cumin seeds.
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Add the mustard seeds.
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Add the red chillies. Remove the stem and break them into pieces before adding.
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Add the curry leaves and asafoetida.
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Mix well and sauté on a medium flame for 1 minute.
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Add the prepared sesame powder.
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Add the green chillies. If making for kids, add slit chillies and then remove them before packing for the tiffin box.
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Add the coconut. There is one more variation to the Coconut Rice recipe which makes use of coconut milk. If you like fried coconut then roast it for a while till aromatic and then add the rice.
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Add the rice and salt. We have added salt while cooking the rice too, so be careful.
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Mix well and cook the Coconut Rice on a medium flame for 2 to 3 minutes, while stirring occasionally. Our kobbari anam is now ready.
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Serve the Coconut Rice hot garnished with sautéed cashewnuts. You can enjoy coconut rice with yogurt and salad.
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