COCONUT MILK RICE/THENGAI SADAM

COCONUT MILK RICE/THENGAI SADAM

18057905_1859579657390423_3884458518881147237_nIngredients:

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