South Indian Coconut Rice | Thengai Sadam
Fragrant, nutty, and ready in 30 minutes, this South Indian coconut rice aka Thengai Sadam is a lunchbox hero and festival favorite. I am sharing here two reliable methods Instant Pot (one pot) and stovetop plus a leftover rice optional well as temple style rice with no onion/garlic.
This Easy Instant pot coconut rice recipe give you is fragrant, aromatic and fluffy tempered coconut rice that taste delicious! You can make This South Indian coconut rice in instant pot, electric pressure cooker or regular traditional pressure cooker. All it takes to make this Indian coconut rice is 20 minutes from start to finish.
Cooked with fresh tender coconut and lots of aromatic, this thengai sadam is a perfect side dish for South Indian curry. In the end of this post I have answers to every FAQ (frozen coconut, sona masoori vs basmati, coconut oil vs ghee, and How keeping Rice fluffy not sticky.
Why you'll love this
- Authentic yet weeknight easy: classic South Indian tadka (mustard seeds, urad dal, chana dal, curry leaves) with fresh grated coconut.
- Versatile: great as a main or side; scale for potlucks and lunchbox meal prep.
- Diet-friendly: vegetarian; easily vegan (use coconut oil), gluten-free (skip/choose GF asafoetida/hing).
Ingredients for Coconut Rice
- Rice: sona masoori for classic; fluffy, softer rice or basmati (longer, drier rice).
- Fresh/frozen grated coconut unsweetened.
- Tempering (tadka): oil coconut oil or neutral, mustard seeds, urad dal, chana dal, dried red chillies, green chilli (optional), curry leaves, asafoetida/hing, cashews or peanuts, salt.
- Finish: lemon juice.
Allergy note: Nuts are optional. For gluten-free, use a certified GF hing or omit.
Main Ingredients for making coconut rice are fresh coconut and Rice.
How to Cook Coconut Rice (Video Recipe)
Instant Pot Coconut Rice Recipe
Making Rice in Instant pot is quite similar to cooking in regular pressure cooker. If you wish you can make coconut rice in pressure cooker with the similar process only rice cooking time will change.
Below are few steps to make Easy Instant pot coconut rice recipe.
Start the instant pot in saute mode. Add coconut oil and add asafoetida/hing, and also add dried red chilli, mustard seeds, urad dal, chana dal, curry leaves and cashew sauté for one or two minutes. [photo 1,2,3]
Now add in the grated coconut and saute for 1-2 minutes till the raw smell goes away. [photo 3,4]
After roasting the coconut, switch off the instant pot. Take out everything out of the pan put it in a bowl. Keep it aside. [photo5]
Now, again switch on the instant pan in saute mode set the timer for 3-4 minutes. Add washed and soaked rice and stir to lightly toast them. [photo 1,2]
Add in the 2 cups of water and cover it with lid of instant pot. Now again switch on the instant pot in pressure cook mode and flip the pressure valve in the sealing position. Set the timer on 5 minutes and low pressure. [photo 3,4]
After that immediately release the pressure with the help of long handled spoon by bringing the pressure valve to ventilating position. [photo 1]
Open the lid of the instant pot and fluff the rice gently with a flat spoon. [photo 2,3]
Now add the cooked coconut masala in the rice and mix in gently. Serve the coconut rice hot. [photo 4,5,6]
Method B: Stovetop (Absorption + Tadka)
- Cook rice as per ratio in a heavy pot: bring to boil, then low heat 12-14 min, lid on.
- Rest 10 min covered. Spread on a tray 5-10 min to steam off excess moisture for fluffier grains.
- Make tadka in a large kadai/wok: heat oil add mustard seeds, urad, chana dal, cashews, chillies + curry leaves and hing.
- Fold in rice + grated coconut with salt. Cook on low for 1-2 min to warm through; finish with lemon.
Method C: Fast Tempered Coconut Rice Using Leftover Rice
- Make tadka in a large kadai/wok: heat oil add mustard seeds, urad, chana dal, cashews, chillies + curry leaves and hing.
- 600 g cooked rice (chilled) + the full tadka + ¾ cup grated coconut + salt.
- Sprinkle 2-3 tablespoon water over very dry rice while tossing on low heat; cover 1 min to steam and re-fluff.
Variations & pro tips
- Nut-free: Skip cashews/peanuts; add extra dal for crunch.
- Lemon coconut rice: Add 1 tablespoon lemon juice + ½ teaspoon lemon zest at the end.
- Veggie add-ins: peas, carrots, or grated carrot.
- Coconut handling: For a toasty profile, sauté coconut 2-3 min till light golden; for temple style, keep it white.
What to serve with coconut rice (pairings)
- Coconut chutney, curd/yoghurt, podi + ghee, sambar, rasam, mixed veg poriyal, lemon pickle.
- For a full South Indian lunch, pair with lemon rice, tamarind rice (puliyodarai), or curd rice.
- I often serve it with South Indian Sambhar or Rasam. It tastes good even on its own. And if you love eggs you can serve it either with Kolhapuri Masala egg curry, Sri Lankan Egg Curry South Indian style Egg Curry or Vegetable Kurma.
Storage, meal prep & reheating
- Fridge: 3-4 days, airtight.
- Freeze: up to 1 month; thaw overnight.
- Reheat: microwave covered with a sprinkle of water; fluff.
What is Thengai Sadam / South Indian coconut rice?
A tempered coconut rice made without coconut milk-rice tossed with a tadka of mustard seeds, urad dal, chana dal, curry leaves, and fresh grated coconut.
How to temper coconut rice properly?
Order matters: mustard (splutter) → urad + chana dal (golden) → nuts → chillies + curry leaves → hing → fold rice + coconut.
Sona masoori vs basmati what's better here?
Sona masoori is traditional (softer, homely). Basmati works if you prefer longer, drier grains; reduce water slightly (see ratios).
Can I use frozen grated coconut?
Yes! use straight from the freezer or thaw briefly. Keep sauté time short so it stays tender.
Coconut oil vs ghee?
Coconut oil = vegan and aromatic; ghee = richer, buttery notes. Both are authentic-choose based on diet.
How do I keep rice fluffy, not sticky?
Rinse rice well, rest it after cooking, spread to cool 5-10 min before mixing, and toss gently. A wide pan helps.
Can I make coconut rice without onion and garlic?
Yes. this recipe is already no onion/garlic. For temple style, use coconut oil and skip hing if not GF certified.
Can I use leftover rice?
Absolutely! see Method C; it's the fastest way to make tempered coconut rice on busy days.
More Such Recipes
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Instant Pot Coconut Rice
Ingredients
- 2 tablespoon Coconut oil
- 1 pinch asafoetida
- ½ teaspoon urad dal
- 1 teaspoon chana dal
- 4 curry leaves
- 1 few mustard seeds
- 2 Green chillis chopped
- 2 Dried Red chilli
- 2 tablespoon cashew
- 1 cup Coconut grated
- 200 grams rice
- ½ teaspoon salt
Instructions
- In a large pan heat coconut oil and add asafoetida/hing , now add dried red chilli, mustard seeds, urad dal, chana dal, curry leaves and cashew sauté for one or two minutes.
- Now add in grated coconut and saute for 1-2 minutes till raw smell goes away.
- After roasting the coconut take out everything out of the pan put it in a bowl. Keep it aside. In the same pan add washed and soaked rice and stir to lightly toast them.
- Add in 2 cups of water and cover. Allow the water to boil and then reduce the heat to slow.
- Cook it covered for 10minutes. After that allow it to stand for 3-4 minutes and fluff with a flat spoon.
- Now add the cooked coconut masala in the rice and mix in gently. Serve it with plain curd, raita or a curry.
Video
Notes
- Vegan: use coconut oil. GF: ensure GF-certified hing or omit.
- Toasty vs white coconut: sauté 2-3 min (toasty) or 30-60 sec (white).
- Nut-free: skip nuts; add extra dal for crunch.
