Dish
Thengai sadam
Coconut Rice
Thengai sadam is made by cooking rice with grated coconut, mustard seeds, curry leaves, and other spices. The dish is typically served with a side of pickle or chutney. Thengai sadam is a vegetarian dish that is gluten-free and dairy-free. It is also a good source of carbohydrates and fiber.
Origins and history
Thengai sadam has been a staple in South Indian cuisine for centuries. It is believed to have originated in Tamil Nadu, where coconut is a common ingredient in many dishes. Thengai sadam is often served during festivals and special occasions.
Dietary considerations
Suitable for: ['Vegetarians', 'Gluten-free', 'Dairy-free'].
Variations
Thengai sadam can be made with different types of rice, such as basmati or jasmine rice. Some variations also include vegetables like peas or carrots.
Presentation and garnishing
To add more flavor to the dish, you can roast the coconut before adding it to the rice. You can also add some cashews or peanuts for a crunchy texture.
Tips & Tricks
Thengai sadam tastes best when served hot. You can also add some ghee or clarified butter to enhance the flavor.
Side-dishes
Thengai sadam is often served with a side of pickle or chutney. It can also be served with yogurt or raita.
Drink pairings
Thengai sadam goes well with buttermilk, coconut water, or any light refreshing drink.
Delicious Thengai sadam recipes
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