COCONUT MILK RICE/THENGAI SADAM
Ingredients:
Basmati rice-2 cups(soaked for 30 min)
Coconut Milk-2 cups
Water – 1 cup
Coconut-1 cup grated
Peas-1 cup
Coriander leaves for garnishing
Salt to taste
Sugar-1 tsp
Ghee-1 tblspn
Coconut Oil-1 tblspn
For Seasonings:
Cashew-2 tblspn
Ginger-1 inch piece(chopped
Cinnamon(pattai)-1 stick
Cardamom(yelakai)-2
Cloves(krambu)-2
Pepper-1 tsp
Raisans-2 tblspn
Garlic-6 cloves
Cumin seeds(jeera)-1 tsp
Bay leaves(brinji ilai)-1
Green chilli-3
Method:
In a pressure cooker add oil and/or ghee and heat it now add in all the seasoning ingredients and fry for a minute.
Then add in the soaked rice,peas (You can also add sweet corn which pairs well with peas.)and fry for a minute .Add in coconut milk and 1 cup of water and bring that to boil.Season with salt and sugar.Cover and cook for 10-15 min.
- In the mean time fry the coconut in a oilless pan till golden and chop the coriander leaves finely.You can also add sweet corn which pairs well with peas.
When the rice is done just add this fried coconut,coriander leaves and ghee and mix well.
Serve hot with any Raitha.
Devi Venkatesan
#devivenkatesan #mybloginspires
Devi Venkatesan 