Thengai paal sadam recipe

5 from 8 votes
Thengai paal sadam, packed with flavours, cooked in masalas and coconut milk. A
south Indian style flavorful variety rice for weekends.

Prep Time Cook Time

10 mins 20 mins

Course: Main Course Cuisine: Indian 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
1. Soak basmati rice for 10 minutes. Grind the items under ‘To grind’ table with little water to a
smooth paste.
2. Extract coconut milk by grinding coconut with lukewarm water.
3. Squeeze and strain the coconut milk. Measure and keep aside.
4. Heat a small pressure cooker with ghee. Fry onion and green chilli for just until onion just
turns transparent.
5. Add the ground paste and fry until ghee separates and raw smell goes off.
6. In goes tomato and little salt. Fry until soft. Add rice and fry for a minute.
7. Add coriander leaves, salt and mix well.
8. Pour in the coconut milk and water, so that all together you add 2 cups liquid.
9. Bring to boil and mix well. Close with the lid and put the flame to low.
10. Cook in sim for 14 mins or give 2 whistles in medium flame (refer notes).
11. 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.