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5 from 2 votes

Coconut Milk Masala Rice (Thengai Paal Sadam)

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Lunch, Main Course, Rice Varieties
Cuisine: India, South Indian, Tamil Nadu
Servings: 4 people
Calories: 313kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • 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 tsp Ginger finely chopped
  • 1 tsp Salt (adjust to your taste)

Masala Items

  • 1 tsp Fennel Seeds
  • 2 nos Cardamom
  • 1 inch Cinnamon Stick
  • 2 nos Cloves

Other Items

  • 2 tbsp Oil
  • 1 sprig Curry leaves



  • 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


Serving: 1g | Calories: 313kcal | Carbohydrates: 54g | Protein: 5.1g | Fat: 8.4g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 401mg | Potassium: 134mg | Vitamin C: 0.6mg | Calcium: 0.8mg | Iron: 9.9mg