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.
Servings: 3
Ingredients
- 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
Instructions
- 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.
Notes
- 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.