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Spicy Coconut Rice (Masala Thengai Sadam)

Spicy_Coconut_Rice_Masala_Thengai_Sadam_1 Spicy Coconut Rice (Masala Thengai Sadam – மசாலா தேங்காய் சாதம்) is different from the traditional Coconut Rice (Thengai Sadam). This tastes nice with mild flavour of spices. I used raw rice and normal edible oil for seasoning. This dish can also be tried with basmati rice and ghee for seasoning to get rich taste.

I prepared a smooth paste of grated coconut to use in this rice, as I did not want to waste the coconut fiber. This rice can also be prepared by using coconut milk.


  • Raw rice – 2½ cup Spicy_Coconut_Rice_Masala_Thengai_Sadam_2
  • Onion – 2 no
  • Green chilli – 4 no
  • Cashew – 20 no
  • for very smooth wet grinding
    • Grated raw coconut – 1½ cup
    • Garlic – 6 cloves
    • Ginger –1½ inch long
  • for seasoning
    • Bay leaf – 2 no Spicy_Coconut_Rice_Masala_Thengai_Sadam_3
    • Cinnamon stick – 3 cm long
    • Cloves – 4 no
    • Cardamom – 4 no
  • Curry leaves – few
  • Mint leaves – few
  • Lemon juice – few drops
  • Salt – as per need
  • Edible oil/ghee – 2 table spoon


  • Soak rice for 30 minutes, then drain and keep aside; chop onion, green chilli, mint leaves.

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  • Wet grind grated coconut, garlic and ginger to a very smooth paste by adding required amount of water.

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  • Heat a pressure cooker with oil and do the seasoning with the ingredients given; add chopped green chilli, onion, curry leaves.

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  • Add salt and fry till onion is transparent; when the onion is half cooked, add cashew nuts and fry for few seconds or till the cashew nuts turn into golden colour; add chopped mint leaves and fry for few seconds.

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  • Add drained rice and fry gently in low flame for few minutes.

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  • Now add wet ground coconut and fry in low flame for few minutes till the raw smell of garlic and ginger leaves.

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  • Now add 5 cups of water (for one measure of rice, use two measure of water) and lemon juice; stir well, cover with lid and cook for 2 whistle or 5 to 6 minutes in low flame after placing the cooker weight.

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  • Allow the steam to release on its own and then open the lid; stir gently.

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  • Adjust quantity of water to suit the type of rice used (above water quantity is for Ponni raw rice).

{ 4 comments… add one }

  • Nithya Kalyani Mahesh May 7, 2011, 10:52 pm

    Hi, I think these are real interesting recipoes.. All the very best and thanks for the blog.

    Are they all vegetarian..

  • rathidevi April 7, 2012, 4:23 pm

    hi, i love this Thengai Sadam and one more think, how they Explain is very Interesting Even the beginner can cook very easily beautiful septs.

  • Manjula May 25, 2012, 4:21 am

    super recpie! thank you

  • lally June 4, 2013, 11:14 am

    Really very good recipe nd easy to do…thanx!

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