Thenga Saadam

shwetha's picture

May. 24, 2013

This recipe is a traditional tamilian recipe. The fresh and light flavor of coconut adds a beautiful flavor to the rice. It is prepared during special occasions and is also eaten as a tiffin!!


Cooked rice 2 Cup (32 tbs)
Grated coconut 1 1/2 Cup (24 tbs)
Green chilies 3
Ginger 2 Small , slices
Asafoetida 1 Pinch (Hing)
Split black gram 1 Teaspoon (urad dal)
Split bengal gram 1 Teaspoon (chana dal)
Mustard seed 1/2 Teaspoon
Cumin seed 1/2 Teaspoon
Red chili 3
Curry leaves 1 Teaspoon
Coriander 1 Teaspoon
Oil 2 Teaspoon
Cashew nut 6
Salt To Taste



1.Take a pan and heat oil.

2.Add the cashew and sauté until it turns golden brown.

3.Keep the sauteed cashews aside.

4.Add the split black gram and bengal gram, mustard seeds, cumin seeds, red chili, green chili, asafoetida, curry leaves to the pan and sauté.

5.Turn the heat off.

6.Add cooked rice and grated coconut in a bowl and mix it.

7.Now add the seasoning to the rice and coconut mix.


8.Garnish the coconut rice with the sautéed cashew and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 689Calories from Fat 314

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 222 mg9.25%

Total Carbohydrates 81 g27%

Dietary Fiber 9 g36%

Sugars 7 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet