Coconut Oil Thengai Rice

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Classic Tamil Recipe · Wood Pressed Coconut Oil

Thengai Sadam

Coconut rice tempered in wood pressed coconut oil — a fragrant, festive rice that celebrates the coconut in three forms: fresh grated, oil, and the natural sweetness that comes from both.

Ingredients

Cooked rice, cooled 2 cups
Fresh grated coconut ½ cup
Sree Kumaran Wood Pressed Coconut Oil 2 tbsp
Mustard, urad dal, chana dal, dry red chilli, curry leaves, cashews 1 tsp each
Green chilli, salt to taste

Method

  1. Heat coconut oil until fragrant. Temper mustard, dals, cashews, red chilli and curry leaves until golden.
  2. Add green chilli and grated coconut. Stir on medium 2 minutes. Add rice and salt. Toss gently until well combined. Serve warm with papad.

Wood pressed coconut oil releases its full natural coconut aroma when heated — the kitchen fills with the smell of fresh coconut. The grated coconut in the rice and the oil in the tempering together create a layered coconut experience that refined coconut oil simply cannot produce.

Made with Sree Kumaran Wood Pressed Coconut Oil

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