My Grandma's Recipe: How to make…Thenga paal sadam

Thenga paal sadam  

Coconut milk rice is a healthy dish and a family favourite. I learnt this dish from my mother when I was a young girl.

What you need

Biryani rice / boiled rice - 2 cups

Fresh coconut milk plus water - 4 cups

Onions, medium sized - 4

Tomato - 1

Green chillies - 5

Ginger-garlic paste - 2 tsp

Cinnamon sticks, medium-sized - 2

Cloves - 2

Fennel - 1 tsp

Bay leaf - 1

Coriander leaves - a handful

Oil - 5 tsp

Ghee - 1 tsp

Cashews, fried in ghee - 10

Salt - to taste

Cooking instructions

In a cooker pan and pour oil and ghee. Sauté cinnamon sticks, cloves, fennel seeds and bay leaf.

Sauté onions, chillies, ginger-garlic paste and salt till the onions brown a little.

Add tomato and fry for two minutes.

Pour coconut milk, water and heat until it is warm.

Add rice and close the cooker.

After one whistle, simmer and let cook for five minutes.

Add the fried cashews, coriander leaves and mix.

Serve hot with potato curry.

Yasodha Narayanaswamy has been cooking for nearly six decades and is considered the culinary expert in the family. She also loves trying new dishes.

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Printable version | Apr 15, 2021 11:32:40 AM |

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