Coconut milk rice or thengai paal sadam, packed with flavours, cooked in masalas and coconut milk.
I have tried a similar ones few months back, but it was too heavy for me. I thought I would try again and alter the recipe to post, but did not try. I got this recipe from a reader friend (Rama Sindhia). When she sent a picture for my tried tasted album, I liked her rice very much. So asked her the recipe. She was sweet enough to send me the recipe soon. Today I tried it and loved the flavors a lot. I could not follow the exact method, the original recipe calls for, but I used all the ingredients same to recreate the flavour. I had it with mixed vegetable kurma and it was really good.
Thengai paal sadam recipe
Recipe Cuisine:Indian | Recipe Category: Lunch
Prep Time: 20 mins | Cook time: 20 mins | Serves: 3
Prep Time: 20 mins | Cook time: 20 mins | Serves: 3
Click here for cup measurements
Ingredients
Basmati rice – 1 & 1/2 cup
Onion – 1
Green chilli – 1
Tomato –1/2
Coconut – 1 cup
Coriander leaves – 2 tbsp
Salt as needed
Ghee– 1 tbsp
Garlic – 5 flakes
Ginger – 1 inch piece
Cinnamon – 1 inch piece
Cardamom – 1
Clove –1
Star anise – 1/2
Onion – 1
Green chilli – 1
Tomato –1/2
Coconut – 1 cup
Coriander leaves – 2 tbsp
Salt as needed
Ghee– 1 tbsp
To grind
Cashew nuts – 5Garlic – 5 flakes
Ginger – 1 inch piece
Cinnamon – 1 inch piece
Cardamom – 1
Clove –1
Star anise – 1/2
Method
- Soak basmati rice for 10 minutes. Grind the items under ‘To grind’ table with little water to a smooth paste.
- Extract coconut milk by grinding coconut with luke warm water.
- Squeeze and strain the coconut milk. Measure and keep aside. Heat a small pressure cooker with ghee. Fry onion and green chilli for just until onion just turns transparent.
- Add the ground paste and fry until ghee separates and raw smell goes off.
- Add tomato and little salt. Fry until soft. Add rice and fry for a minute.
- Add coriander leaves, salt and mix well. Pour in the coconut milk and water, so that all together you add 2 cups liquid.
- Bring to boil and mix well. Close with the lid and put the flame to low. Cook in sim for 14 mins or give 2 whistles in medium flame (refer notes). Once done, give a gentle stir to fluff the rice.
Notes
- You can reduce the coconut milk by using 3/4 cup coconut too.
- I can put my flame to really low flame. If you cant, just leave for two whistles in medium flame. But you may need to add 1/4 cup more water.
Serve hot with any kurma, we had with mixed vegetable kurma. You can try with tomato kurmatoo.
