Thengai Paal Sadam is a very simple dish and is easy to prepare. It is prepared with coconut milk and few spices. It is flavorful and mild. As it is less spicy, it pairs well with any spicy veg or non veg gravy. Today we will learn how to make thengai paal sadam or coconut milk rice following this easy recipe with step wise pictures.
Wash and soak basmati rice for 20-30 minutes. After 30 minutes, drain the water and keep it aside.
Extract coconut milk. We need coconut milk which is neither too thick nor thin. So if the coconut milk is too thick, you can dilute it with a little water. If you are interested in making your own coconut milk, check how to extract coconut milk from fresh coconut.
Heat oil + ghee in a pressure pan (or any heavy bottomed pan with a tight lid), add bay leaf, cardamon, cinnamon, cumin seeds and cloves.
When cumin seed sizzles, add ginger-garlic paste and slit green chillies.
Saute for a few minutes and then add chopped mint and coriander leaves. Saute for another 2 seconds.
Add the drained basmati rice, turmeric powder and salt needed.
Mix well so that the rice is well coated with the spices. Then add coconut milk.
Check for salt by tasting. If required, add at this stage.
Once the coconut milk starts to boil, reduce the heat to low and close the cooker. Do not put the weight/whistle, instead, place a small cup to close the steam vent.
Once it is almost cooked (you can check by opening the cooker), if preferred, place the cooker on a tawa on very low heat for another 5 minutes or you can cook on low heat until done.
Once fully cooked, turn off the heat and let it sit for 5 minutes. Then open the cooker, mix the coconut milk rice gently and serve hot with any spicy gravy.
We enjoyed flavorful coconut milk rice with matar paneer.
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