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Thengai Paal Sadam Recipe | Coconut Milk Rice

Posted on July 22, 2016 Category: Indian Vegetarian Rice Dishes, Main Courses

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Thengai Paal Sadam Recipe / Coconut Milk Rice is a variety of plain biryani cooked in coconut milk. It can also be named as kuska rice / Coconut Milk Pulao. This is an authentic dish of Tamilnadu mostly know to people in the southern part of Tamilnadu. It is also a one-pot meal, very flavourful with the taste of coconut milk and tastes delicious when paired with a spicy veg kurma.

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Thengai paal Sadam Recipe

Thengai paal Sadam Recipe

Coconut Milk Pulao

Thengai Paal Sadam Recipe | Coconut Milk Rice

Priya Santhamohan
Thengai Paal Sadam Recipe / Coconut Milk Rice is a variety of plain briyani cooked in coconut milk. It can also be named as kuska rice / Coconut Milk Pulao.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Soaking Time 30 mins
Total Time 50 mins
Course Main Course, Rice Varieties
Cuisine South Indian
Servings 3 People
Calories

Ingredients
  

1 Cup = 250 ML, 1 tsp = 5 ML

  • 1 Cup Basmati rice
  • 2 Cups Coconut Milk
  • 2 Big Onion
  • 3 to 4 Green Chilli
  • 1 Handful Mint Leaves
  • 10 Flakes Garlic
  • Salt To Taste

To Temper

  • 2 tbsp Oil/Ghee Link for Homemade Ghee
  • 1 Piece Cinnamon
  • 2 Elaichi
  • 2 Cloves
  • 1 Bay Leaf
  • 1 Star Anise
  • 2 Pinch Black Stone Mass

Instructions
 

  • Soak basmati rice in water for 1/2 hour. Wash rice and drain water. Meanwhile chop onions, garlic and slit green chilli's. Clean mint leaves.
  • Extract coconut milk with lukewarm water. Heat ghee in a kadai, and temper the ingredients given in the table 'To Temper'. Let it emanate a nice smell. Now add onion and fry till transparent.
  • Add garlic, green chilli and mint leaves. Saute for a while. Then add Rice.
  • Now add coconut milk, salt and mix everything well. Pressure cook the rice in low flame for 3 whistles. Open the cooker after all the pressure leaves by itself, Fluff up the rice with a fork. Garnish with mint leaves and cashews fried in ghee.
    Serve this thengai paal sadam with some spicy kurma or any raithas.

Notes

Tips for Coconut Milk Rice

1. Always use fresh coconut for coconut milk rice.
2. Store-bought coconut milk can also be used, but homemade coconut milk gives a better taste.
3. You can also use jeera rice, instead of basmati rice for Thengai Paal Sadam Recipe.
4. Use only coconut milk while cooking which gives a rich taste. Don't add water.
Keyword Coconut Milk Rice, Thengai paal Sadam Recipe

 

Coconut Milk Rice

Coconut Milk Rice

Method for Thengai Paal Sadam Recipe

1. Soak basmati rice in water for 1/2 hour. Wash rice and drain water. Meanwhile chop onions, garlic and slit green chilli’s. Clean mint leaves. Thengaipaal Sadam Recipe Steps1
2. Extract coconut milk with lukewarm water. Heat ghee in a Kadai, and temper the ingredients given in the table ‘To Temper‘. Let it emanate a nice smell. Now add onion and fry till transparent.

Coconut Milk Pulao Steps2
3. Add garlic, green chilli and mint leave. Saute for a while. Then add Rice.
Coconut Milk Pulao Steps3
4. Now add coconut milk, salt and mix everything well. Pressure cook the rice in low flame for 3 whistles. Op
en the cooker after all the pressure leaves by itself, Fluff up the rice with a fork. Garnish with mint leaves and cashews fried in ghee.
Thengaipaal-Sadam-Steps4
Serve it with some spicy kurma or any raithas.

Coconut Milk Pulao

Coconut Milk Pulao

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Filed Under: Indian Vegetarian Rice Dishes, Main Courses Tagged With: Coconut Milk Pilaf Recipe, coconut milk rice recipe, How to do Coconut Milk Rice, How to make Coconut Milk Pilaf, How to make Coconut Milk Pulao, How to make Coconut Milk Rice, Pulao Varieties, Rice Cooked in Coconut Milk, South Indian Thengai Paal Sadam, Thegai Paal Saadam Recipe, thengai paal choru, thengai paal saatham, thengai paal saatham recipe, Thengai Paal Sadam Seimurai, Thengai paal sadam seivathu eppadi, thengai paal satham, thengaipaal sadam recipe, Thengaipaal Sadam Seimurai, Thengaipaal sadam Seivathu eppadi

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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