Looking for an easy way to add millets to your everyday cooking? Try this simple millet coconut rice recipe or siruthaniya thengai sadam. It is made with little millets, freshly grated coconut and a simple South Indian tempering. It doesn't include any elaborate masala or preparation.
Millet Coconut Rice Recipe
I really like how the fresh coconut adds a lovely flavour to the saamai and makes this simple recipe taste so good. It is perfect for a quick breakfast, lunch or even to pack for the office lunch box.
About Millet Coconut Rice
Saamai or little millet is one of the easiest millet to work with. It has a soft texture when cooked well, so you can use it in dishes just like regular rice. You can use this millet to make millet idli, millet dosa, thinai upma, veg millet pulao and many more.
I usually make coconut rice or coconut pulao at home using regular rice. But making it with saamai is a nice and healthy change to our meal. It is simple, flavourful and a good way to include this nutritious millet in everyday meals.
This saamai coconut rice is made with cooked saamai, fresh grated coconut, chillies, and a simple tempering. If you have cooked saamai ready in the fridge, this recipe comes together in just a few minutes. It is perfect for busy mornings, a quick lunch or even a simple lunch box.
This recipe is also quite easy to adapt. You can add some roasted peanuts or cashews for crunch or mix in a few vegetables if you like. Serve it hot with egg roast, potato fry, chicken masala, veg kurma, boiled egg or curd.
Similar Recipes
Ingredients
- Millet : I am using Saamai, also known as little millet, is a healthy alternative to regular rice.
- Coconut : Use fresh coconut for the best taste, texture and aroma.
- Oil : You can use coconut oil or any regular cooking oil of your choice.
- Mustard & Urad dal : Mustard seeds, urad dal are an important part of South Indian tempering. Allow them to crackle well in hot oil before adding the other ingredients.
- Curry leaves : Curry leaves add a fresh, aromatic flavour to the tempering.
- Whole Spices : I used cardamom and cinnamon. Use very little so it doesn't overpower the flavour of the dish.
- Dry red chilli : Dry red chilli adds when toasted in oil adds smoky aroma.
Step by Step Pictures
Cooking Millets
1)Wash and soak millets for 15 to 30 minutes.
2)Strain the millets and add it to a sauce pan.
3)Cover with water. I used 3 cup water for 1 cup millet.
4)Bring it full boil.
5)Cover it with a lid. Reduce the heat to low, cook until millets cooked and water absorbed.
6)Now the millet is cooked completely.
7)Fluff up the millets using a fork.
8)cover the sauce pan with lid. Let it sit for 20 to 30 minutes.
9)Now the millet is cooked.
Tempering Spices
10)Heat coconut oil in a pan. Add in split urad dal, mustard, cardamom, cinnamon, dry red chillies, curry leaves.
11)Fry this for a minute.
Making millet coconut rice
12)Add in freshly grated coconut.
13)Add in salt and mix well.
14)Fry the coconut along with the spices for 2 to 3 minutes.
15)Add cooked millets into this.
16)Toss to combine. Taste and adjust salt in this.
17)Serve hot.
Expert Tips
- Cook the saamai until it is soft and fluffy. Let it cool for a few minutes before mixing with the other ingredients.
- You can also add roasted cashews, peanuts or finely chopped vegetables for extra texture and flavour.
- Coconut oil really works well in this recipe and gives the rice a lovely coconut aroma. You can drizzle a little extra at the end for more flavour.
- Add the cooked saamai only after the tempering is ready. Mix gently without mashing the millet grains.
Storage and Serving
Saamai coconut rice tastes best when enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator. It is best to consume in 1 to 2 days for a fresh taste.
Serve saamai coconut rice hot with egg roast, potato fry, chicken masala for a delicious meal.
FAQ
Q. Can I use other millets instead of saamai ?
Yes, you can replace saamai with other millets like varagu, kuthiraivali or kambu. The cooking time and water quantity may vary accordingly.
Q. Why is my saamai coconut rice sticky ?
Using too much water or overcooking the millet can make it sticky. Cook it until soft, fluffy but no mushy. Let it cool well before mixing.
Q. Can I use frozen coconut ?
Yes, frozen coconut can be used. Thaw it completely before adding it to the recipe.
📖 Get Recipe
Millet Coconut Rice Recipe (Thengai Sadam using Little Millet)
Equipment
Ingredients
For Cooking Millets
- 1 cup Millets
- 1 teaspoon Salt
- 3 cups Water
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 tablespoon Split Urad Dal
- 2 sprig Curry leaves
- 2 no Cardamom
- 3 no Dry Red Chillies broken into small pieces
- 1 stick Cinnamon
- 1 cup Coconut Freshly Grated
- Salt to taste
Instructions
- Wash millets really well and soak them for 15 to 30 minutes. Strain it through a sieve and take it in a sauce pan. Cover with water and add salt. Place it on heat and bring it to a full boil.
- Once it boils, reduce the heat to low and cook on low heat until all the water is evaporated. It will take around 20 to 25 minutes.
- Once the millet it cooked, gently fluff the millet using a fork. Cover the pan with lid again and keep covered for 10 minutes. Once 10 minutes is up, open the lid and gently fluff again. Set aside till use.
- Heat oil in a skillet. Add all tempering ingredients and fry for couple of minutes.
- Add in freshly grated coconut and toast for 2 to 3 minutes. Add some salt and the cooked millet and mix well. So the coconut is coated all over the millet.
- Serve hot.
Nutrition
Tried this Recipe
Mention @yummytummyaarthi or tag #yummytummyaarthi!If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
kavitha sivakumar
have tried many of your recipes.everything was appreciated by family and friends..credits goes to u...
am not a big fan of thengai sadham..since it is made of millet will try aarthi.
Monisha
Tried this recipe and several others of yours. Came out superb.