Thengai paal sadam, i learnt it from my aunty. My family and relatives love her thengai paal sadam with chicken curry. Thengai paal sadam, packed with flavours, cooked in masalas and coconut milk. I served it with Kozhi Kuzhumbu.

Serves : 2-3

Prep Time : 15 mins        Cooking Time : 20 mins


Basmati Rice : 1 cup

Onion : 1 sliced

Green Chilly : 2 slit

Tomato : 1 medium size

Coconut Milk : 1 cup

Water : 1/2 cup

Mint leaves : 10

Salt as needed

Ghee : 2 tbsp

Bay leaf : 1

Fennel seeds : 1 tsp

To Grind :

Ginger : 1 inch

Garlic : 5

Star Anise : 1

Cloves : 5

Cardamon : 3

Cinnamon stick : 1 inch

Method :

  1. Wash and soak basmati rice for 30 mins. Extract coconut milk by grinding coconut with water. heat ghee in pressure cooker. Temper with bay leaf and fennel seeds. Then cook onion, green chilies to transparent. Add tomato, cook till mushy.

2. Take ingredients to grind and make it a smooth paste with water. Add this paste in cooker and cook it till raw smell leaves.

3. Add in mints leaves, cook it for a minute. Then add a cup of coconut milk and 1/2 cup of water with required salt. Bring to boil and add soaked rice, mix well. Close with the lid and put the heat to low. Cook in sim for 15 mins or give 2 whistles in medium heat. Once done, gentle stir to fluff the rice.

Done serve it with any veg or non veg gravies. 20170521_134111