Thengai Paal Sadam – Coconut Milk Pulao
Thengai Paal Sadam (Coconut Milk Pulao) is a fragrant, comforting South Indian rice dish made with basmati rice, aromatic spices, and rich coconut milk. This dish is perfect for a cozy lunch or a simple dinner, offering a delicious blend of flavors from the spices and the creaminess of coconut milk. It pairs wonderfully with a variety of curries, such as Navratan Korma or Kerala Parotta, and is even a great choice when served alongside a cooling raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Golden Harvest Sona Masuri Rice | 1 cup |
| Onion (thinly sliced) | 1 |
| Green Chillies (slit) | 2 |
| Garlic (finely chopped) | 5 cloves |
| Ginger (finely chopped) | 1-inch piece |
| Cloves (Laung) | 2 |
| Fennel seeds (coarsely pounded) | 1 teaspoon |
| Star anise | 2 |
| Bay leaf (tej patta, torn) | 1 |
| Coconut milk | 1 cup |
| Mint leaves (Pudina, sprigs) | A few sprigs |
| Salt | To taste |
| Ghee (for cooking) | As required |
| Ghee (for roasting cashews) | 1 teaspoon |
| Cashew nuts | 2 tablespoons |
Instructions
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Preparation:
- Begin by preparing all the ingredients: slice the onions, chop the garlic and ginger, slit the green chillies, and gather the spices. Rinse the rice thoroughly and set it aside.
-
-
Cooking the Rice:
- Heat ghee (or oil) in a pressure cooker over medium heat. Add the sliced onions, chopped ginger, garlic, and green chillies. Sauté the ingredients until the onions soften and turn a light golden brown.
- Once the onions are ready, add the whole spices: cloves, fennel seeds, star anise, and torn bay leaf. Stir them for a few seconds to release their aromatic flavors.
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Adding Liquids and Cooking:
- Pour in the coconut milk, followed by the rice and salt. Add 1 cup of water to the cooker and stir everything gently to combine.
- Close the pressure cooker lid, and cook on high heat for 2 whistles. After the second whistle, reduce the heat to low and allow it to cook for an additional 3 minutes. Turn off the heat and let the pressure release naturally. The rice will continue to cook in the residual heat.
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Roasting Cashews:
- While the rice is cooking, heat 1 teaspoon of ghee in a separate pan over medium heat. Add the cashew nuts and roast them until they are golden brown and crisp.
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Final Touches:
- Once the pressure has fully released, open the pressure cooker. Gently fluff the rice, mixing in the roasted cashews and fresh mint leaves for an added burst of flavor.
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Serving:
- Transfer the coconut milk pulao into a serving bowl. Serve it hot as a main dish with a side of Navratan Korma, Kerala Parotta, or Palak Raita for a complete meal. This pulao can also be paired with any raita of your choice, making it perfect for a weekday dinner.
Tips:
- If you prefer a richer flavor, you can add a bit more ghee while sautéing the onions and spices.
- For an extra aromatic touch, consider adding a cinnamon stick or a few cardamom pods during the sautéing stage.
- Feel free to adjust the amount of coconut milk according to your preferred level of creaminess in the rice.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 5 g |
| Sodium | 250 mg |
| Fiber | 2 g |
| Sugar | 1 g |
This Thengai Paal Sadam is a delightful and easy-to-make dish that brings together the essence of coconut milk with the warmth of spices. Perfect for any meal, it’s a great way to add a touch of South Indian comfort to your dining table. Enjoy the rich, creamy texture of the coconut milk along with the subtle spice of fennel, cloves, and star anise, making this rice dish one that’s sure to please your family or guests!
