How to make Thengai Sadam ~ Simple Delicious Food Recipes

Learn how to make Thengai Sadam with this easy to make recipe. Thengai Sadam is a popular South Indian Mixed Rice variety that is easy and very delicious rice dish to make.

We make Coconut rice in a couple of ways, all using freshly grated coconut. Variations would be in using other lentils, spices etc. We love Thengai Sadam and have a favorite way of making it. Then there is always a variation to the Coconut Rice that comes, in this recipe I have added chana dal to the rice.

Today’s simple lunch thali features Thengai Sadam along with other dishes like Chow Chow Mor Kuzhambu, Kasara Kaya Vepudu, Pesalu Payasam and Gobi Pakoda. We always make Mor kuzhambu with Okra along with Coconut Rice. This time we made with different vegetable.

Kasara Kaya is a typical vegetable that looks like small bitter gourd. More on the post where I have shared how I was introduced to this by Athamma. They all love this stir fry. Amma also wanted to make a new payasam and hence made with whole moong. Overall it was a delicious meal.

Thengai Sadam is the featured recipe from today’s thali. On SYL, it is yet another simple meal.

Everyday Simple Thali - Thengai Sadam

Thalis & Platters

Week 1 – Platters for Elders

Indo Chinese Platter for Day 1
Idli Platter for Day 2
Pakoda Platter for Day 3
Colourful Rangoli Food Thali for Day 4

Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali

Chicken Donne Biryani – Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao – Non Veg Thali 2 for Day 2
Mutton Biryani – Non Veg Thali 3 for Day 3
Mutton Dum Biryani – Non Veg Thali 4 for Day 4
Fish Curry – Non Veg Thali 5 for Day 5
Prawns Curry – Non Veg Thali 5 for Day 6

Week 3 – Thalis featuring Indian Flatbreads

Banarasi Kachori aur Sabzi Thali for Day 1
Bengali Dhakai Paratha Nasta Thali for Day 2
Bihari Chana Dal Puri aur Sabji Nasta Thali for Day 3
Gujarati Dhebra aur Sabzi Thali for Day 4
Punjabi Amritsari Kulcha Thali for Day 5
Rajasthani Tikkar aur Sabzi Thali for Day 6

Week 4 – Thalis featuring Breakfast from different Indian States

Goan Breakfast Thali for Day 1
Coorg Breakfast Thali for Day 2
Kerala Breakfast Thali for Day 3
Odia Breakfast Thali for Day 4
Punjabi Breakfast Thali for Day 5
No Rice Tamil Nadu Breakfast Thali for Day 6

Week 5 – Simple every day assembled mini thalis

Aviyal for Day 1
Chinna Vengaya Kuzhambu for Day 2

Kobbari Annam

Thengai Sadam Thali

How to make Thengai Sadam

Thengai Sadam is a typical South Indian mixed rice variety made with freshly grated coconut. This is an easy recipe to follow.

Course Lunch Box, Main Dish - Rice

Cuisine South Indian

Keyword Lunch Box Recipes, Lunch Recipes

By Cook Method Stovetop

Occasion Everyday Meal

By Diet Vegan

Dish Type Combo Dishes

Prep Time 15 minutes

Cook Time 15 minutes

20 minutes

Total Time 50 minutes

Servings people

Ingredients

1 cup Rice cooked
Salt to Taste

For the Paste

2 tbsp Coconut fresh
2 no Green Chilies

For the Seasoning

1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Handful Curry Leaves
2 nos Green Chilies slit
1 no Dry Red Chili
1 inch Ginger chopped
2 tsp Chana Dal / Bengal Gram dal
2 tsp Peanut Roasted
10 nos Cashew Nut
1 cup Coconut fresh grated
A Pinch Asafoetida
2 tsp Cooking Oil

Instructions

Cook the raw rice and let it cool by spreading in a big bowl.
Grind the coconut and green chilies coarsely and keep it aside.
Wash and soak the chana dal and urad dal for an hour, drain and keep it ready when you make the rice.
Heat a nonstick pan with oil. When the oil is hot, add all the seasoning ingredient listed one by one, including the soaked chana dal and urad dal.
Now add the coarsly ground coconut and green chilies and saute well till gets good.
Finally add the coconut and continue cooking.
When the ingredients are all cooked, add the cooked rice and toss well.
Simmer for 5 mins.
Serve with side dish of your choice.

Notes

We have always used Sona Masuri or Poni Arisi for making this rice. Basmati Rice is not used for making this mixed rice variety.
Cooking the rice with 1:2 ratio should give you the perfect texture as rice grains has to be separate and not mushy.