Thengai Paal Sadam Recipe - Coconut Milk Pulao Recipe At Home

To begin making the Thengai Paal Sadam method, firstly get all the fixings ready.We will bring to temperature the sadam or rice directly in a pressure cooker.

bring to temperature cooking oil in the pressure cooker over medium bring to temperature; empty in the onions, ginger, garlic and green chillies. Saute until the onions soften and lightly turn brown.

Once the onions soften; empty in the cloves, fennel seeds, star anise and bay leaf.

agitate for a few seconds.empty in the coconut whole milk, rice, seasoning and 1 cup of liquid.

lid the pressure cooker and allow the rice to bring to temperature for 2 whistles.

After two whistles, turn the bring to temperature to low and bring to temperature for 3 mins and turn off the bring to temperature.Allow the pressure to release naturally.

The Thengai Paal Sadam will continue to bring to temperature inside while there is pressure. While the pressure is releasing, bring to temperature a pot with ghee over medium bring to temperature. empty in the cashew nuts and char until it turns golden brown and crisp.Open the cooker and gently agitate in the roasted cashew nuts and mint leaves to the sadam. Transfer the Thengapal sadam to a mixing bowl and dish up fiery.dish up 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 dish up it with your choice of raita. .