THENGAI PAAL SADHAM(COCONUT MILK VEG PULAO)

 


Thengai Paal Sadham(Coconut Milk Veg Pulao) is a deliciously aromatic, mildly spiced and tasty one pot rice dish that is easy to prepare. It is a superb lunch box recipe and pairs well with raita or any spicy gravy of your choice. Usually we don’t add any vegetables in this rice, but I added some vegetables like carrot, beans, peas and potato to make it more healthier and colorful. The coconut milk improves digestion, relieves constipation ad lowers blood pressure and cholesterol.

PREPARATION TIME : 10 minutes

 COOKING TIME     : 15 minutes

 INGREDIENTS: (serves 4 persons)

  •  Basmati rice                             - 1 and 1/2 cup
  •  Coconut milk                            - 3 cups
  •  Onion medium size                 - 2
  •  Tomato medium size              - 1
  •  Green chillies                           - 4
  •  Carrot                                        - 1
  •  Beans                                        -  6 to 8
  •  Green Peas                               - 1/4 cup
  •  Potato medium size                - 1
  •  Red chilli powder (optional)  - 2 spoon
  •  Ginger garlic paste                  - 1 spoon
  •  Bay leaf                                     - 1
  •  Kalpasi                                       - 1
  •  Cloves                                        - 2
  •  Cinnamon stick                        - 1
  •  Star anise                                  - 2 small pieces
  •  Mint/pudina leaves                - one hand full
  • Coriander leaves                      - one hand full
  •  Ghee/oil                                    - 4 spoons
  •  Salt

Preparation of Homemade freshly prepared coconut milk: Add freshly grated coconut to a mixer and add a little water. Grind the coconut for a minute and turn off the mixer. Squeeze the milk from the coconut residue, this makes the thick coconut milk. Put the squeezed coconut back into the mixer and add some more water and grind for a minute. Squeeze the coconut residue again and the milk that you get now is the thin coconut milk.



DIRECTIONS:

1. Soak basmati rice for 20 minutes in water. Drain the water and keep the rice aside.

2. Get ready with all the ingredients. (Tip: Put the diced potatoes in water until use, to avoid discoloration.)


3. Heat ghee/oil in a pressure cooker.  Add Bay leaf, kalpasi, cinnamon stick, cloves and star anise and saute for a minute. (Tip: Ghee gives nice flavour to the rice than oil.)


4. Add chopped onions, tomatoes, green chillies (Slitted) and ginger garlic paste. Saute well until the raw smell goes.


5. Add chopped carrot, beans and green peas. Saute for a minute without overcooking veggies.


6. Add red chilli powder, mint leaves and coriander leaves. Mix well. (Tip: Red chilli gives nice color to the rice and enhances the spiciness of the rice. If not needed just skip it.)


7. Add 3 cups of homemade freshly prepared coconut milk and stir well.


8. Once the coconut milk comes to a rolling consistency. Add the basmati rice and salt. (Tip: The milk has to b slightly salty.)


9. Cover and pressure cook for 2 whistle on medium flame. (Tip: Do not over cook.)


10. Once the pressure releases open the cooker and gently fluff the rice from corner using fork or spoon. The delicious coconut milk pulao is ready

 ADDITIONAL TIPS:

=> I used basmati rice, you can use normal rice also. Adjust the quantity of coconut milk accordingly.

=> I used basmati rice and coconut milk in the ratio 1: 2, i.e for 1 cup rice I have added 2 cups coconut milk.

=> I used homemade freshly prepared coconut milk. You can also use store bought tinned coconut milk. Using homemade freshly prepared coconut milk yields rich flavour and taste.

=> The coriander leaves and mint leaves gives nice flavour to the rice. Its optional you can skip it too.

=> You can also add some fried cashews to the coconut milk pulao while serving.

=> I usually add less amount of dry spices. If you wish you can add some more. You can also add 2 cardamom, for nice flavour.

 

Comments