Thengai pal sadam recipe | coconut milk rice recipe

Preparation time: 15 minutes

Cooking time: 15 minutes

Total times: 30 minutes(Except soaking time)

Serving: 3

Course: Lunch

Cuisine: south Indian recipe

Ingredients:

(1 cup = 100 ml)

2 cup rice

2 Onion(medium size), finely chopped

1 tomato(medium size), finely chopped

2 green chilies

3 sprig mint leaves

3 cup thick coconut milk

1 cup water or thin coconut milk

To grinding:

5 garlic

1 piece ginger

To tempering:

1 tsp Fennel seeds (Perunjeeragam)

2 Cloves

2 pieces Cinnamon

1 Star anise

3 tblsp ghee

Preparation:

1.       Transfer ginger and garlic to the mixi jar, grind them as fine paste and keep aside(its 1 tblsp ginger garlic paste)

2.      In a bowl add rice and soak it in water for 30 minutes. After 30 minutes drain the water completely and keep aside

3.      Transfer grated coconut to the mixi jar and grind it along with water. Extract the coconut milk by using filter. I used half coconut for extract 300 ml coconut milk

Method:

1.  Heat a cooker add 3 tblsp ghee. Then add cloves, cinnamon, star anise, fennel seeds and sauté for a minutes on low flame
2. When fennel seeds start to splitter add onion and chilies, fry it on low flame till turns golden brown
3. Add ginger garlic paste, sauté it till the raw smell disappear
4. Add mint leaves, sauté for a minutes
5. Add tomato, fry it on low flame till gets mushy
6. Add 3 cup of coconut milk and 1 cup water.mix well
7. Add rice and mix well
8. When water and coconut milk start to boil close the lid and let it cook for 3 whistles on medium flame
9. Once the pressure cooker settle down open the cooker and do the mix
10. Serve the Thengai pal sadam with chicken or mutton gravy or any veg gravy

Pictorials:

Ingredients

3 cup thengai pal(Coconut milk)

Heat a cooker add 3 tblsp ghee. Then add cloves, cinnamon, Star anise, fennel seeds and sauté for a minutes on low flame

When fennel seeds start to splitter add onion and chilies

Fry it on low flame till turns golden brown

Add ginger garlic paste

Saute it till ginger&garlic paste raw smell disappear

Add mint leaves

 Sauté for a minutes

Add tomato, fry it on low flame till gets mushy

Add 3 cup of coconut milk and 1 cup water.mix well

Add rice and mix well

Coconut milk start to boil

close the lid and let it cook for 3 whistles on medium flame

Once the pressure cooker settle down open the cooker and do the mix 

Serve the Thengai pal sadam with chicken or mutton gravy or any veg gravy

My notes:

1. Add 1:2 proportion of rice and water ratio. before start to cook, you should soak rice with water for 30 minutes
2. we should cook rice on medium flame otherwise it will get burnt
3. we can use Basmathi rice or jeera rice or cooking rice