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Coconut Milk Rice Recipe/ Thengai Paal Sadham

Written By Angela Steffi on Tuesday, January 23, 2018 | 9:31:00 PM

Coconut Milk rice /  Thengai paal Sadam is an awesome aromatic variety rice recipe which is simple and easy to make. The whole spices added to the recipe makes the dish more aromatic and the colors of the vegetables makes the dish more appealing. It is an excellent idea to incorporate vegetables to our meal. Since it is well flavored the vegetables taste great in this recipe. Whenever you are bored of regular rice then this amazing coconut rice makes your day more complete. You can add add vegetables of your choice, adding capsicum at the end makes the dish more attractive.

Serving Size           : 2 people

Preparation Time  : 15 minutes

Cooking Time        : 25 minutes

Difficulty: Spice Level:
Quantity Ingredients for Coconut Milk Recipe
For Flavoring the rice
2 tbsp  Ghee / Clarified Butter

1 Cinnamon stick, 1 Bay leaves

2 Cardamom, 3 Cloves, 6 pepper cons
1/2 tsp Cumin seeds

For Coconut Milk Rice
10-12 Cashew Nuts
1 tbsp Finely chopped Ginger
2,3  Green Chilies 
1 Onion
1/4 cupGreen Peas 
1 cup Basmati Rice
2 cupCoconut Milk

Coriander and Mint leaves

Salt to Taste

Cooking Method

Step 1) Flavoring : 
Melt ghee in a pan and add the whole spices - cinnamon stick, bay leaves, cardamom, cloves and pepper corns,Cumin seeds,  Ginger , green chilies and cashews. Saute it for a minute. Add 1 sliced onion and cook for 3-4 minutes until it turns golden.

Step 2)  Veggies:
Next add the vegetables ,I have used peas and carrot, you can add any vegetables of your choice. Mix it well and let it cook for 2 minutes. If you are using dry peas then soak it overnight and then cook it slightly and add it along with other vegetables.
Drain the water and add the soaked basmatic rice (soaked in water for 15minutes) ,

Step 3) Rice : Water:
The ratio of Rice to coconut milk is 1 : 2 so for 1 cup of rice we need 2 cups of coconut milk. If you wanna make them in pressure cooker then cook for 1 whistle on medium heat.
Add salt and check for salt, the water should taste little salty indicating the amount of salt s correct.
Cover and cook on a medium heat until all the water has been absorbed by the rice or until the rice is fully cooked.

Finally add coriander and mint leaves. Once done flip the rice gently and serve. That's it our delicious Thengai pal Sadam is ready to be enjoyed with Ennai kathirikai, Paneer butter Masala, Chicken gravy etc...

About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).


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