Thengai Paal Sadam Recipe - Coconut Milk Pulao
Thengai Paal Sadam Recipe - Coconut Milk Pulao is a delicious and lightly flavoured rice cooked in coconut milk which also makes a fantastic school lunch box dish. Serve it along with any raita of your choice or as a side dish with your meal.
Thengai Paal Sadam or Coconut Milk Pulao is a deliciously aromatic, mildly spiced one pot rice dish that is easy to prepare in a jiffy.
Coconut milk is cooked along with the rice in a pressure cooker and later garnished with ghee fried cashew nuts. Coconut milk is easy to prepare at home and can be stored up to 4 days in a airtight jar in the fridge. It can be used for a variety of dishes like stews, curries and even eaten along with appams.
How to make Coconut Milk at home : Add freshly grated coconut to a mixer and add a little water. Grind the coconut for a minute and turn off the mixer. Squeeze out the milk from the coconut, this makes the thick coconut milk. Put the shredded coconut back into the mixer and add some more water and grind for a minute and turn off. Squeeze the shredded coconut again and the milk that you get now is the thin coconut milk.
If you like this recipe, here a few more Rice Recipes that you can make for your Lunch Box or everyday meals:
- 1 cup Golden Harvest Sona Masuri Rice
- 1 Onion , thinly sliced
- 2 Green Chillies , slit
- 5 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf) , coarsely pounded
- 2 Star anise
- 1 Bay leaf (tej patta) , torn
- 1 cup Coconut milk
- Mint Leaves (Pudina) , a few sprigs
- Salt , to taste
- Ghee , for cooking For roasting
- 1 teaspoon Ghee
- 2 tablespoons Cashew nuts
How to make Thengai Paal Sadam Recipe - Coconut Milk Pulao
To begin making the Thengai Paal Sadam Recipe, firstly get all the ingredients ready.
We will cook the sadam or rice directly in a pressure cooker. Heat oil in the pressure cooker over medium heat; add the onions, ginger, garlic and green chillies.
Saute until the onions soften and lightly turn brown. Once the onions soften; add the cloves, fennel seeds, star anise and bay leaf. Stir for a few seconds.
Add the coconut milk, rice, salt and 1 cup of water. Cover the pressure cooker and allow the rice to cook for 2 whistles. After two whistles, turn the heat to low and cook for 3 minutes and turn off the heat.
Allow the pressure to release naturally. The Thengai Paal Sadam will continue to cook inside while there is pressure.
While the pressure is releasing, heat a pan with ghee over medium heat. Add the cashew nuts and roast until it turns golden brown and crisp.
Open the cooker and gently stir in the roasted cashew nuts and mint leaves to the sadam. Transfer the Thengapal sadam to a bowl and serve hot.