Thengai Paal Sadam Recipe - Coconut Milk Pulao

Archana Doshi

September 27, 2020

6351 Ratings

Time:Prep: 15 M|Cook: 40 M|Total: 55 M

Makes:2 Servings

Meal:Lunch

Cuisine:South Indian Recipes

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.

Serve Thengai Paal Sadam for your everyday meals along with Navratan Korma, Kerala Parotta and Palak Raita. You can also make this dish for a weekday dinner and serve it with your choice of raita.

If you like this recipe, here a few more Rice Recipes that you can make for your Lunch Box or everyday meals:

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.

If you like this recipe, here a few more Rice Recipes that you can make for your Lunch Box or everyday meals:

Watch video recipe of Thengai Paal Sadam Recipe - Coconut Milk Pulao

Ingredients

For roasting

1 Golden Harvest Sona Masuri Rice

1 Onion, thinly sliced

2 Green Chillies, slit

5 Garlic, finely chopped

1 Ginger, finely chopped

2 Cloves (Laung)

1 Fennel seeds (Saunf), coarsely pounded

2 Star anise

1 Bay leaf (tej patta), torn

1 Coconut milk

Mint Leaves (Pudina), a few sprigs

Salt, to taste

Ghee, for cooking

1 Ghee

2 Cashew nuts

Instructions for 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.

Serve Thengai Paal Sadam for your everyday meals along with Navratan Korma, Kerala Parotta and Palak Raita. You can also make this dish for a weekday dinner and serve it with your choice of raita.