Recipes
Thengai Paal Sadam Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1 cup Golden Harvest Sona Masuri Rice
- 1 onion thinly sliced
- 2 green chillies slit
- 5 cloves garlic finely chopped
- 1 inch Ginger finely chopped
- 2 Cloves (Laung)
- 1 teaspoon fennel seeds
- 2 Star Anise
- 1 Bay Leaf
- 1 cup coconut milk
- mint leaves /pudina a few sprigs
- Salt to taste
- oil or ghee for cooking
For roasting
- 1 teaspoon oil or ghee
- 2 tablespoons Cashew nuts
Ingredients
For roasting
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Instructions
- To begin making the Thengai Paal Sadam Recipe, firstly get all the ingredients ready.
- We will cook the sadam or rice directly in a pressure cooker. Heat oil in the pressure cooker over medium heat; add the onions, ginger, garlic and green chillies.
- Saute until the onions soften and lightly turn brown. Once the onions soften; add the cloves, fennel seeds, star anise and bay leaf. Stir for a few seconds.
- Add the coconut milk, rice, salt and 1 cup of water. Cover the pressure cooker and allow the rice to cook for 2 whistles. After two whistles, turn the heat to low and cook for 3 minutes and turn off the heat.
- Allow the pressure to release naturally. The Thengai Paal Sadam will continue to cook inside while there is pressure.
- While the pressure is releasing, heat a pan with ghee over medium heat. Add the cashew nuts and roast until it turns golden brown and crisp.
- Open the cooker and gently stir in the roasted cashew nuts and mint leaves to the sadam. Transfer the Thengapal sadam to a bowl and serve hot.
- Serve Thengai Paal Sadam for your everyday meals along with Navratan Korma, Kerala Parotta and Palak Raita. You can also make this dish for a weekday dinner and serve it with your choice of raita.