Coconut Rice (Tenga Chadam)

A quick and simple dish that can be made in 30 minutes. You can have it by itself or with sambar/rasam. Very low on spice and is slightly sweet. Kids also will like this coconut rice.

This rice turns out well if the rice is cooked just right – with separate fluffy grains. For this, use two cups of water for every one cup of rice. You can also make this recipe to make great use of leftover rice.

Coconut Rice 

Cooked Rice: 1 cup
Salt to taste
Sugar: ½ teaspoon (optional – but this increases taste)
Grated Coconut: ½ cup
Cooking oil: 2 teaspoons
Ghee: 1 teaspoon (optional – but this increases flavor and taste)
Mustard seeds: 1 teaspoon
Black gram split (Udad dal) 1 teaspoon
Bengal gram split (Chana dal) 1 teaspoon
Dried red chillies: 1 (broken into half)
Peanuts: 1 tablespoon
Curry Leaves: a few
Asafoetida (hing): a pinch


  1. Heat the oil and ghee in a wide and deep vessel (kadhai).
  2. Once well heated, add the mustard seeds for the tempering. Fry till the seeds splutter.
  3. When they begin popping, add the asafetida, dals (bengal gram and black gram), and the peanuts. Allow to fry till slightly browned.
  4. Then, add the curry leaves and the grated coconut and roast till the coconut is light brown.
  5. Add the cooked rice, salt and sugar and mix well carefully.
  6. Retain on low heat for a couple of minutes and keep the vessel covered so that the rice is well heated up and the flavors are blend into the rice.
  7. Take the rice off the heat and serve! The rice is ready. You may fry a few chopped cashews and add as a garnish.

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