Thengai paal Sadam | Coconut milk rice

Thengai paal Sadam | Coconut milk rice pulao  | coconut milk brinji | thengai paal sadham | coconut milk recipe step-by-step pictures and video recipe. Check out the Thengai paal sadham  video and If you like the video pls SUBSCRIBE to my channel

Authentic south Indian style one pot flavorful coconut milk rice

Can I add vegetables to the Thengai paal sadham recipe?

Traditionally this rice is prepared with just onion and tomatoes. You can add vegetables of your choice but the flavor might slightly vary.

Tips to chop tomatoes

Thengai paal sadaam should look 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 sour cream as it gives perfect texture. You can also use plain yogurt. avoid curd with whey water

Thick Coconut milk

I used thick coconut milk, hence adding an equal amount of water. if your coconut milk is watery, adjust the water accordingly

Can I increase coconut milk?

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

Can I cook coconut milk pilaf in the instant pot?

Yes, for the instant pot version avoid soaking the rice. cook for 5 minutes and do natural pressure release.

Can I cook vegetable brinji 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.

Pressure cooked based recipes in TMF

Variety rice recipes in TMF

coconut-based recipes

Ingredients:

To soak

1 cup Basmati Rice

Enough water

Coconut milk rice

1 tablespoon Ghee

1/2 tablespoon oil

8 cashews

2 Clove 

Small piece of cinnamon

2 Cardamom 

Small piece of bay leaf

1/2 teaspoon fennel seeds

1/4 teaspoon pepper

1/2 cup onion

1 tablespoon curd

2 green chilli

1 teaspoon ginger garlic paste

1/4 cup tomato, deseeded, chopped big

A handful of mint and coriander leaves

few curry leaves

3/4 cup coconut milk

Required salt

3/4 cup water

1/4 teaspoon sesame oil

how to make Thengai paal sadam with step by step pictures

• First, wash and soak for 20 minutes

• Add oil and ghee to the pressure cooker

• Turn on the stove to medium flame and heat

• Add cashews and saute till they turn golden brown; turn off the stove

•  transfer and keep aside

• Turn on stove
• add bay leaf, pepper, cardamom, cinnamon, fennel seeds, and clove; temper

• Furthermore, add onion and green chilli;  mix well and cook till onion turns translucent

• Add ginger-garlic paste, coriander leaves, curry leaves, mint leaves, and tomatoes; mix well and cook for 1+1/2 minutes

• Turn down to low flame
• Furthermore, add curd; quick mix

• Add coconut milk and water; mix well

• Turn to medium flame
• Furthermore, add the required salt and bring to boil

• Add rice; mix well and bring to boil

• Mix well and make sure nothing is stuck to the pan
• Add sesame oil and pressure cook for two whistles; turn off the stove

• After the pressure subsides naturally, open the cooker

• Add cashews and Gently fluff the rice

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Ingredients

To soak

• 1 cup Basmati Rice
• Enough water

Coconut milk rice

• 1 tablespoon Ghee
• 1/2 tablespoon oil
• 8 cashews
• 2 Clove
• Small piece of cinnamon
• 2 Cardamom
• Small piece of bay leaf
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon pepper
• 1/2 cup onion
• 2 green chilli
• 1 teaspoon ginger garlic paste
• 1/4 cup tomato deseeded, chopped big
• A handful of mint and coriander leaves
• 1 Tbsp curd
• few curry leaves
• 3/4 cup coconut milk
• Required salt
• 3/4 cup water
• 1/4 teaspoon sesame oil

Instructions

• First, wash and soak for 20 minutes
• Add oil and ghee to the pressure cooker
• Turn on the stove to medium flame and heat
• Add cashews and saute till they turn golden brown; turn off the stove
• transfer and keep aside
• Turn on stove
• add bay leaf, pepper, cardamom, cinnamon, fennel seeds, and clove; temper
• Furthermore, add onion and green chilli;  mix well and cook till onion turns translucent
• Add ginger-garlic paste, coriander leaves, curry leaves, mint leaves, and tomatoes; mix well and cook for 1+1/2 minutes
• Turn down to low flame
• Furthermore, add curd; quick mix
• Add coconut milk and water; mix well
• Turn to medium flame
• Furthermore, add the required salt and bring to boil
• Add rice; mix well and bring to boil
• Mix well and make sure nothing is stuck to the pan
• Add sesame oil and pressure cook for two whistles; turn off the stove
• After the pressure subsides naturally, open the cooker
• Add cashews and Gently fluff the rice

Video

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Notes

1. Thengai paal sadaam should look 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
2. Always use non-sour hung curd for this recipe. I prefer using sour cream as it gives perfect texture. You can also use plain yogurt. avoid curd with whey water
3. I used thick coconut milk, hence adding an equal amount of water. if your coconut milk is watery, adjust the water accordingly
4. To get the best reception-style coconut milk pulao follow the recipe as mentioned. Altering the coconut milk might turn coconut milk pulav flavor
5.  for the instant pot version avoid soaking the rice. cook for 5 minutes and do natural pressure release
6. 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

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