Thengai Paal Sadam | How to Make Coconut Milk Rice Recipe | Startup Cooking

 THENGAI PAAL SADAM RECIPE | 

STARTUP COOKING

Thengai Paal Sadam is a very simple and easy one pot rice recipe. It is flavorful, less spicy and easy to prepare. It goes well with any paneer curry or spicy chutneys.

Coconut Milk Rice is very flavorful and delicious in taste. I added mint and coriander leaves for  extra flavor to the rice. Traditionally, coconut milk  rice is made with seeraga samba rice, you can replace with  basmati rice or sona masoori rice as well. Don’t over cook the rice or else it will turn mushy.

Coconut milk rice is a staple food in south India  and also a great lunch box recipe for kids. Serve this rice with any spicy curry or with appetizer. Follow my step by step photo recipe to prepare Thengai Paal Sadam. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR THENGAI PAAL SADAM

Coarse      : Lunch

Cuisine     : South Indian 

Author      : Jayashree Karthik

Prep Time : 15 min

Cook Time : 25 min

Total Time : 40 min

INGREDIENTS

• 1.5 cup seeraga samba rice – soak in water

• 1 tbsp ghee

• 1.5 tbsp oil

• 3 cloves

• 2 inch cinnamon stick

• 2 bay leaf

• 2 cardamom pods

• 1 large onion – thinly sliced

• 1 tsp ginger garlic paste

• 4 green chilli – slit

• 1/4 cup mint leaves 

• 1/4 cup coriander leaves

• 2 cup coconut milk – from 3/4 cup grated coconut

• 1/2 cup water

• salt to taste

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PROCEDURE

• soak rice in water for 30 minutes

• take grated coconut in a bowl, microwave for 30 seconds and then add into the blender

• add hot water and blend to a smooth puree

• strain the milk using the strainer, coconut milk is ready

• for this rice, we need coconut milk which is neither too thick nor thin, so if the coconut milk is too thick dilute it with little water and set aside

• now heat ghee and oil in the pot

• temper with cloves, cinnamon stick, bay leaf and cardamom pods

• saute for few seconds

• add thinly sliced onion and saute well until it turns transparent

• add ginger garlic paste and green chilli 

• saute well for few minutes until the raw smell goes

• add handful of mint and coriander leaves and saute for few seconds

• add soaked seeraga samba rice

• mix well and saute for 1 minute in low medium flame

• add salt, coconut milk and water

• mix well and cook the rice over high flame for 3-4 minutes (the rice will drink most of the liquid and now the rice cooked almost to 60%-70%)

• now bring the flame to low, cover with aluminum foil and then cover with lid, dum cook for 15 minutes

• switch off the flame and then rest the pot for another 15 minutes

• open the pot and serve hot with panner curries, mint chutney or peanut chutney

• taste delicious ????  Enjoy !

NOTES

• you can also replace seeraga samba rice with basmati rice
• you can also cook this rice in pressure cooker for 3 whistle
• adjust spice level according to your taste

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Thengai Paal Sadam (Coconut Milk Rice) With Step By Step Photo Recipe

soak rice in water for 15-30 minutes

microwave grated coconut for 30 seconds to 1 minute

add into the blender

add hot water and grind to a smooth paste

strain the milk using strainer

dilute the milk with more water

coconut milk is ready

heat ghee and oil in the pot

temper with cloves, cinnamon stick, cardamom pods and bay leaf

add thinly sliced onion and saute well until it turns transparent

add ginger garlic paste and green chilli

saute well until the raw smell goes

add mint and coriander leaves

saute well until the leaves get wilt

add soaked rice

mix well and saute for 1 minute in low flame

add coconut milk and salt and mix well

cook the rice on high flame for 3-4 minutes

80% of rice is cooked

cover with aluminum foil and then cover with lid, cook on very low flame for 20 minutes and then switch off the flame and rest the pot for another 15 minutes

coconut milk rice is ready

serve hot with mint chutney, paneer curry or any other spicy curry

COCONUT MILK RICE