Palak corn pulao

Palak corn pulao, also known as spinach corn rice/ keerai sadham with sweet corn is a flavorful and healthy dish that’s perfect for a quick and easy meal.

healthy lunchbox recipe

Spinach is a rich source of vitamins and minerals, including iron, calcium, and vitamins A and C. When combined with rice and spices, it creates a dish that’s both delicious and nutritious.

Can I skip the curd?

Yes, you can skip the curd in spinach corn pulao if you prefer. The curd is used in spinach pulao to add a tangy flavor and acidity to the dish. You can use tomato or lemon juice instead.

Alternate ways to cook corn

You can steam cook or boil in an open pot. I prefer pressure-cooking whole sweet corn instead you can remove the kernels and cook

Can I use frozen corn?

Yes, you can use frozen corn. Thaw them And cook separately then prepare pulao.

Tips to chop tomatoes

Keerai Thengai paal sadaam should look half white. little tomatoes we add shouldn’t change their color. Always deseed the tomatoes and chop them well. Also, avoid sauteeing it for a long time.

Non-sour thick curd

Always use non-sour hung curd for this recipe. I prefer using homemade thick curd as it gives perfect texture. You can also use plain yogurt or sour cream. avoid curd with whey water

Can I increase coconut milk?

To get the best restaurant-style coconut milk pulao follow the recipe as mentioned. Altering the coconut milk might change pulav flavor.

Can I cook corn spinach coconut milk pilaf in the instant pot?

Yes, for the instant pot version avoid soaking the rice. cook for 4 minutes and do natural pressure release.

Can I cook keerai sadham in oil?

Yes, using ghee is optional but it gives a good flavor to the rice. You can use oil for cooking and add a few drops of ghee for aroma.

Ingredients:

To soak

3/4 cup Basmati Rice

Enough water

Corn Spinach rice

1/2 tbsp Ghee

1/2 tsp fennel seeds

1 tsp biryani masala

1/2 cup onion

2 green chilli

1/2 tbsp ginger garlic paste

1 tbsp curd

1/4 cup thick coconut milk

Required salt

1 cup spinach

1/4 cup + 1 cup water

1/4 tsp sesame oil

1/8 tsp turmeric powder

2 whole corn

2 tsp garam masala

how to make Keerai Thengai paal sadam with step-by-step pictures

First, wash and soak for 15 minutes

Mix thick coconut milk and water; prepare thin coconut milk
Pressure-cook sweet corn and keep the kernels ready

Add ghee to the pressure cooker

Turn on the stove to medium flame and heat
add fennel seeds and biryani masala; temper

Furthermore, add onion, ginger-garlic paste, and green chilli; mix well and cook till onion turns translucent

Add sweet corn and saute for 1 minute

Furthermore, add garam masala and required salt; saute for 2 minutes

add curd and coconut milk; mix well and bring to boil

Add rice; mix well and frothy boil

Furthermore, add turmeric powder; mix well

Add spinach and sesame oil and pressure cook for two whistles; turn off the stove

After the pressure subsides naturally, open the cooker; Gently fluff the rice