Thengai Sadham / Coconut Rice

Long gone are the days when you were not sure if the coconut you are buying is going to be fresh.. There were days you drove 18 miles to Devon Street (Chicago) only to realize 2 out of 3 coconuts you picked were rotten.

Not any more. In Chennai, you are sure of the freshness of your coconut. Anytime you visit the temples, you no longer have to cross your fingers (You know what I mean ! ..Read Bad Omen). All festivals involve thengai, an important centre piece of your pooja. You break the coconut for your prayers symbolizing breaking of your ego. There are more stories to it ..Read on!

Fresh shredded coconut

Here is the recipe for a day when you carve a mild tasting rice/ or / when you have a surplus of poojai thengai.


Cooked rice – 3 cups.

Shredded fresh Coconut  – 1 cup

Oil to taste

Mustards seeds – 1 teaspoon

Urad dall – 1/2 teaspoon

Gram dall – 1 tablespoon

Cashews to taste

Curry leaves – handful

Dry red chillies – 3 numbers

Asafoetida – 3 sprinkles

Finely chopped ginger – 1 teaspoon

Ingredients for coconut rice


Cook the rice separately  and let it cool.

In a pan, heat the oil, sputter mustard, dalls, then chillies , curry leaves, ginger and then cashews. Turn the heat off and throw in the coconut scrapes. Add salt to taste, sprinkle asafoetida. Mix this with the rice and adjust your salt to taste.

coconut rice


A simple tasty coconut rice that you can whip up at any time of the day . Enjoy the fresh  coconut chunks  in your every bite!


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One thought on “Thengai Sadham / Coconut Rice”

  1. Nithya says:

    Very nice recipe. I am trying it now.
    Its also said that banana and cocunut are the fruits which has no seeds and it cannot be planted again. Similarly, we pray to god that we should not take another birth like coconut and banana. We should get mukthi in this birth itself 🙂

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