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thengai paal sadam
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5 from 8 votes

Thengai paal sadam recipe

Thengai paal sadam, packed with flavours, cooked in masalas and coconut milk. A south Indian style flavorful variety rice for weekends.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Servings: 3


  • 1 & ½ cup Basmati rice
  • 1 Onion sliced
  • 1 Green chilli slit
  • ½ Tomato
  • 1 cup Coconut
  • 2 tablespoon Coriander leaves
  • Salt
  • 1 tablespoon Ghee

To grind

  • 5 Cashew nuts
  • 5 cloves Garlic
  • 1 inch Ginger
  • 1 teaspoon Fennel seeds Soambu
  • 1 Cardamom
  • 1 Clove
  • ½ Star anise


  • 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 lukewarm 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.
  • In goes 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.


  • You can reduce the coconut milk by using ¾ cup coconut too.
  • I can put my flame to really lowest flame. If you can't, just leave for two whistles in medium flame. But you may need to add ¼ cup more water.