Thengai Paal Sadam Recipe – Coconut Milk Pulao
Thengai Paal Sadam, or Coconut Milk Pulao, is a rich and aromatic South Indian rice dish made with a delicate blend of spices and creamy coconut milk. This flavorful one-pot meal is quick to prepare, offering the perfect balance of mild heat and subtle flavors, making it a perfect choice for a satisfying lunch or dinner. The tender rice, infused with spices and coconut milk, is complemented by roasted cashews and fragrant mint leaves. It’s an ideal dish for both everyday meals and special occasions. Let’s dive into this simple yet indulgent recipe!
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients for Thengai Paal Sadam
| Ingredient | Quantity |
|---|---|
| Golden Harvest Sona Masuri Rice | 1 cup |
| Onion | 1, thinly sliced |
| Green Chillies | 2, slit |
| Garlic | 5 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Cloves (Laung) | 2 |
| Fennel Seeds (Saunf) | 1 tsp, coarsely pounded |
| Star Anise | 2 |
| Bay Leaf (Tej Patta) | 1, torn |
| Coconut Milk | 1 cup |
| Mint Leaves (Pudina) | A few sprigs |
| Salt | To taste |
| Ghee | For cooking (as needed) |
| For Roasting | |
| Ghee | 1 tsp |
| Cashew Nuts | 2 tbsp |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Yield: Serves 3-4 people
Instructions for Making Thengai Paal Sadam
-
Prep the Ingredients:
Begin by gathering and preparing all the necessary ingredients. Slice the onion, chop the garlic and ginger, slit the green chillies, and prepare the mint leaves. Keep everything handy for quick access. -
-
Cook the Rice in a Pressure Cooker:
In a pressure cooker, heat some ghee over medium heat. Add the sliced onions, finely chopped garlic, ginger, and slit green chillies. Sauté the ingredients until the onions soften and begin to turn light brown. -
Add the Spices:
Once the onions are softened, add the whole spices — cloves, coarsely pounded fennel seeds, star anise, and the torn bay leaf. Stir these ingredients for a few seconds to release their aroma. -
Add the Coconut Milk and Rice:
Now, pour in the coconut milk, add the rinsed rice, salt to taste, and one cup of water. Stir everything well to ensure the rice is evenly coated with the coconut milk and spices. -
Pressure Cook:
Cover the pressure cooker with its lid and cook the rice on medium heat for two whistles. Once the two whistles are done, reduce the heat to low and allow it to cook for an additional 3 minutes. After that, turn off the heat and let the pressure release naturally. This slow release will allow the rice to cook perfectly and absorb all the flavors. -
Prepare the Roasted Cashews:
While the rice is cooking, heat a small pan over medium heat and add 1 teaspoon of ghee. Once the ghee melts, add the cashew nuts and roast them until they turn golden brown and crisp. -
Mix and Serve:
Once the pressure has released, open the pressure cooker and gently fluff the rice with a fork. Add the roasted cashews and fresh mint leaves to the rice, and stir them in gently to incorporate. -
Serve:
Transfer the Thengai Paal Sadam to a serving bowl and enjoy it hot. This dish pairs wonderfully with a side of Navratan Korma, Kerala Parotta, or Palak Raita. You can also enjoy it with any raita of your choice for a fulfilling dinner.
Tips and Variations
- Rice Variety: Sona Masuri rice is a staple in South Indian cuisine, known for its fragrance and fluffy texture when cooked. However, you can also use other varieties like Basmati for a slightly different flavor.
- For Extra Flavor: You can add a pinch of garam masala or cardamom powder for an added layer of fragrance.
- Veggie Add-ins: Feel free to add some vegetables like peas, carrots, or potatoes to make this dish even more wholesome.
- Make it Spicier: For those who enjoy a spicier kick, increase the number of green chillies or add a pinch of red chilli powder to the rice while cooking.
Nutritional Information (per serving, approx.)
| Nutrient | Value |
|---|---|
| Calories | 280-320 kcal |
| Protein | 4 g |
| Carbohydrates | 45 g |
| Fat | 12-14 g |
| Fiber | 2 g |
| Sodium | 100-150 mg |
| Cholesterol | 5-10 mg |
Thengai Paal Sadam is a perfect example of South Indian culinary simplicity, combining aromatic spices with the creamy richness of coconut milk. It’s not just a dish but an experience, offering comfort and warmth with every bite. Whether you serve it with a rich curry or enjoy it as a stand-alone meal, this flavorful rice will always be a crowd-pleaser.
