Coconut rice / Thenga Sadham / Thenga Choru

Coconut rice


1. Basmati rice – 2 cups, cooked (Add enough salt while cooking rice)

2. Salt – To taste

To temper

3. Coconut oil – 1 tbsp

    Mustard seeds – 1/2 tsp

    Dried red chilies – 2

    Urad dal – 1/2 tsp

    Cashew nuts, broken or peanuts – 2 tbsp

    Green chilies – 2 – 3, slit

    Curry leaves – 1 sprig

    Asafoetida / hing – 1 pinch

4. Grated coconut – 1/2 – 3/4 cup or to taste


Heat coconut oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies. Next add urad dal and cashews and stir until golden. Add green chilies and curry leaves. Stir until curry leaves turn crispy. Add a pinch of asafoetida. Mix well and add grated coconut. Saute for a few seconds and add cooked rice. Mix everything well. Taste-check for salt. Serve hot coconut rice with any spicy curry.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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