Thengai Paal Sadam (Coconut Milk Masala Rice) is a tasty variety rice which is very delicious and different from conventional variety rices. It's very flavorful and tasty. As it's name suggest, we are cooking the rice in thin coconut milk instead of water as we do conventionally. This brings a good flavor of coconut in the rice and makes the taste dainty.
I recommend to make fresh coconut milk to make this rice. But it also works fine with the readily available tinned coconut milk. If we have the coconut milk handy, then this rice can be made very easily and also quickly.
We usually don't add any vegetables in this rice. I just added green peace to give a nice color to the rice. But you can always add finely chopped vegetables of your choice to make it more healthier and colorful.
Other Variety Rices that you may want try :
1. Brinji Rice - One of the most popular rice in Tamilnadu !.
2. No Onion - No Garlic Paneer Pulao - An absolute delight for all the paneer and rice lovers
3. Brinjal Rice (Vangi Baath) - A delectably yummy dish made with brinjal and a special spice powder.
4. Kala Chana Pulao - Quick, easy & protein rich one-pot meal, perfect for Kids Lunch Box too!
Recipe Card to make Thengai Paal Sadam (Coconut Milk Rice)
Coconut Milk Masala Rice (Thengai Paal Sadam)
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 313kcal
Thengai Paal Sadam is a flavorful rice cooked with whole masalas and coconut milk (Thengai Paal). It's a very simple dish and very easy to make. Serve this rice with spicy curry / raita as this rice is very mild. Let's learn how to make Coconut Milk Masala Rice (Thengai Paal Sadam) with step by step pictures.
Print Recipe
Ingredients
- 1 cup Basmati Rice 1 cup = 250 ml
- 1 nos Coconut (or 2 cups of coconut milk)
- 2 nos Green Chili
- 1 nos Onion chopped lengthwise
- ½ cup Fresh Green Peas (or frozen)
- 2 teaspoon Ginger finely chopped
- 1 teaspoon Salt (adjust to your taste)
Masala Items
- 1 teaspoon Fennel Seeds
- 2 nos Cardamom
- 1 inch Cinnamon Stick
- 2 nos Cloves
Other Items
- 2 tablespoon Oil
- 1 sprig Curry leaves
Instructions
Preparation
- Wash the rice and soak in water for about 30 minutes
- Chop the onion lengthwise and keep it aside
Extract the coconut milk
- (Skip this step if you are planning to use tinned coconut milk available in the market). Grate the coconut and grind it in a mixer by adding water and squeeze it to extract the milk. We need 2 cups of coconut milk to cook the rice. The coconut milk should be thin in consistency, we don't need thick milk for cooking the rice.
Let's start making the rice
- Heat oil in a pan, add fennel seeds when the oil is hot.
- Add cinnamon sticks and cardamom and fry it till the fennel seeds starts to sputter
- Now add cloves and curry leaves and fry for a minute. Add chopped ginger and fry for about 20 seconds
- Add chopped onions and a pinch of salt and fry it till it turns transparent. To this add green peas and fry for another 20 seconds
- Drain the water from soaked rice and add the rice to the pan and fry for 2 minutes
- Add coconut milk and mix well. Keep the flame high and cook for 2 minutes. After 2 minutes add salt and mix gently. Keep in high flame till the water is absorbed completely
- Keep the flame very low and cover it and cook for another 10 minutes. Finally the water would be absorbed completely and the rice will be cooked nicely and at the same time it would be fluffy. Remove the rice from flame
- The delicious and yummy coconut milk masala rice is ready to serve hot with onion raitha
Nutritional Info
Nutrition Facts
Coconut Milk Masala Rice (Thengai Paal Sadam)
Amount Per Serving (1 g)
Calories 313
Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 7.2g45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Sodium 401mg17%
Potassium 134mg4%
Carbohydrates 54g18%
Protein 5.1g10%
Vitamin C 0.6mg1%
Calcium 0.8mg0%
Iron 9.9mg55%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures :
- Wash the rice and soak in water for atleast 30 mins
- Heat oil in a pan, add fennel seeds when the oil is hot. Add cinnamon sticks and cardamom and fry it till the fennel seeds starts to sputter
- Now add cloves and curry leaves and fry for a minute. Add chopped ginger and fry for 20 seconds
- Add chopped onions and a pinch of salt and fry it till it turns transparent. To this add peas and fry for another 20 seconds
- Grate the coconut and grind it in a mixer by adding water and squeeze it to extract milk. We need 2 cups of coconut milk to cook the rice. The coconut milk should be thin in consistency, we dont need thick milk. Drain the water from soaked rice and add the rice to the pan and fry for 2 minutes
- Add coconut milk and mix well. Keep the flame high and cook for 2 minutes. After 2 minutes add salt and mix gently. Keep in high flame till the water is absorbed completely
- Keep the flame very low and cover it and cook for another 10 minutes. Finally the water would be absorbed completely and the rice will be cooked nicely and at the same time it would be fluffy. Remove the rice from flame
- The delicious and yummy coconut milk masala rice is ready to serve hot with onion raitha
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| Coconut Milk Masala Rice(Thengai Paal sandham) |
