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    Home

    Thengai Paal Sadam Recipe

    August 18, 2022 By Aarthi 13 Comments

    Jump to Recipe Jump to Video Print Recipe

    Thengai Paal Sadam Recipe with step by step pictures .This Coconut milk rice is made with vegetables and flavoured with mild spices and coconut milk.

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    TABLE OF CONTENTS
    1. 📖 Recipe
    2. Thengai Paal Sadam Recipe | Coconut Milk Rice Recipe
    3. Video Recipe for Coconut Milk Rice
    4. Thengai Paal Veg Biryani Recipe step by step picture

    Thengai Paal Sadam Recipe

    Biryani has taken a important menu in this blog and my house. I have quite a few biryani recipes in this blog. You can check those recipes here. I have made veg biryani using so many different recipes, you can check out my green veg biryani, biryani in pressure cooker, dum veg biryani

    Ingredients for Thengai Paal Sadam Recipe

    • Basmati Rice - 1 cup
    • Onion - 1 large sliced thinly
    • Carrot - 1 large chopped
    • Beans - 10 chopped
    • Turmeric Powder / Manjal Podi - 1 tsp
    • Thick Coconut Milk - 1 cup
    • Water - 1 cup
    • Salt to taste
    • Oil - 3 tbsp
    • Ghee - 3 tbsp
    For grinding:
    • Cinnamon / Pattai - 2 inch stick
    • Fennel Seeds / Sombu / Saunf - 1 tbsp
    • Star Anise - 1
    • Cardamom / Yelakai - 4
    • Cloves / Krambu - 4
    • Ginger - 3 tblspn
    • Garlic - 10 cloves
    • Green Chilli - 5 
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    This biryani is a special one, i got this recipe from one of my friend. She told me that adding coconut milk to biryani makes it more tasty. So i followed that and the result was yummy. So try this and let me know how it turned out.

    How to make Thengai Paal Sadam Recipe

    1. Soak rice for 30 mins. Grind all the ingredients given in the list to a paste and set aside.
    2. Heat oil and ghee in a pot, Add in sliced onions, salt and saute them for 5 mins or so till it turns light golden.
    3. Add in the ground masala and saute for couple of mins. Add in turmeric powder and mix well.
    4. Now add in chopped beans and carrots and saute for 5 mins till the raw smell leaves away.
    5. Now add in drained rice and toss well in the masala.
    6. Pour in coconut milk and water. Mix well. Bring it to a boil, simmer and cook covered for 20 to 25 mins till the rice is done.
    7. Now open the pot, fluff it with a fork, switch off the flame and cover the pot and leave it for 10 mins this will make the rice fluffier.
    8. Serve with raita
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe

    Pin

    Thengai Paal Sadam Recipe | Coconut Milk Rice Recipe

    Thengai Paal Sadam Recipe with step by step pictures .This Coconut milk rice is made with vegetables and flavoured with mild spices and coconut milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Resting Time 30 mins
    Total Time 1 hr 35 mins
    Course Main Course
    Cuisine Indian, South Indian
    Servings 3 servings
    Calories 578 kcal

    Ingredients
      

    • 1 cup Basmati Rice
    • 1 large Onion sliced thinly
    • 1 large Carrot chopped
    • 10 Beans chopped
    • 1 tsp Turmeric Powder
    • 1 cup Thick Coconut Milk
    • 1 cup Water
    • Salt to taste
    • 3 tbsp Oil
    • 3 tbsp Ghee
    • For grinding:
    • 2 inch Cinnamon
    • 1 tbsp Fennel Seeds
    • 1 Star Anise
    • 4 Cardamom
    • 4 Cloves
    • 3 tbsp Ginger
    • 10 cloves Garlic
    • 5 Green Chilli

    Instructions
     

    • Soak rice for 30 mins. Grind all the ingredients given in the list to a paste and set aside.
    • Heat oil and ghee in a pot, Add in sliced onions, salt and saute them for 5 mins or so till it turns light golden.
    • Add in the ground masala and saute for couple of mins. Add in turmeric powder and mix well.
    • Now add in chopped beans and carrots and saute for 5 mins till the raw smell leaves away.
    • Now add in drained rice and toss well in the masala.
    • Pour in coconut milk and water. Mix well. Bring it to a boil, simmer and cook covered for 20 to 25 mins till the rice is done.
    • Now open the pot, fluff it with a fork, switch off the flame and cover the pot and leave it for 10 mins this will make the rice fluffier.
    • Serve with raita

    Video

    Nutrition Facts
    Thengai Paal Sadam Recipe | Coconut Milk Rice Recipe
    Amount Per Serving (1 servings)
    Calories 578 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 11g69%
    Trans Fat 0.1g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 14g
    Cholesterol 38mg13%
    Sodium 290mg13%
    Potassium 398mg11%
    Carbohydrates 70g23%
    Fiber 8g33%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 4018IU80%
    Vitamin C 19mg23%
    Calcium 108mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Video Recipe for Coconut Milk Rice

    Thengai Paal Veg Biryani Recipe step by step picture 

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    Take all your ingredients

     

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    Add all grinding ingredients in a blender

     

    n

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    Blend it to a paste

     

     

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    Soak basmati rice for 30 mins

     

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    Melt ghee and oil

     

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    Add in onions

     

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    Sprinkle some salt

     

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    Let them cook

     

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    Add the ground masala

     

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    Cook for few mins

     

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    Add in turmeric powder

     

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    Cook for few more mins
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    Add all veggies
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    saute them well
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    Cook for 5 mins
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    Add rice
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    Saute for few more mins
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    Add coconut milk
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    Water
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    Mix them well
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    Bring it to boil
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    Cover and simmer
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    Cook till rice is done
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    Fluff it up
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    Switch off the stove, Cover it and let it rest for few more mins
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    Done
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    Serve
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    « Prawn Masala Recipe
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Mrs.Leela

      at

      wow...look so delicious...will give a try...thanks for sharing

      Reply
    2. revathi

      at

      Thankyou very much for sharing this cocunut milk vegetable biryani. Today i have made this biryani for lunch and served with raita. Nice taste and will not felt heavy because vegetables used are only carrot and beans. Even though 2 vegetables , taste was very good. Thankyou very much once again.

      Reply
    3. parkavi g

      at

      Cool..very delicious ...thanks for sharing....if u r not adding termeric powder it luks as real coconut Briyani

      Reply
    4. parkavi g

      at

      It luks delicious.. i am going to prepare it today...hope my husband likes it...thanks for sharing..

      Reply
    5. parkavi g

      at

      Cool..very delicious ...thanks for sharing....if u r not adding termeric powder it luks as real coconut Briyani

      Reply
    6. Anonymous

      at

      Nice recipe will try thanks for sharing 🙂

      Reply
    7. Madhubashini Kannan

      at

      This recipe was delish!! Even though, I did some substitutions and omissions from the ingredients called for, the end product was awesome! I used a black cardamom and one japathri instead of star anise and added grated carrot only instead of chopped carrots and beans.. also, instead of thick coconut milk and water, I added two cups of light coconut milk and had to add extra water - if this helps anybody 😉

      Reply
    8. vaishu chandrasekaran

      at

      Can I transfer d rice to pressure cooker instead of boiling in a pan?... If yes, how many sounds should b left?....Wil b waiting fr ur reply

      Reply
    9. Aarthi

      at

      @vaishu chandrasekaranif u are cooking it in cooker, use 1.5 cup of liquid for 1 cup of rice and bring the mix to a boil, then lower the flame and cover the cooker. COok on low heat for 15 mins. thats it

      Reply
    10. Jenifer Juliya

      at

      Can we use ready-made Briyani masala instead of grinding these ingredients?

      Reply
    11. Dhaaranee Naidu

      at

      Thank you for the recipe 😊 can ordinary rice be used instead of basmati? If so then how much water to add on a pan for normal rice and how many whistles in cooker? Will the quantity of water change?

      Reply
    12. Arya

      at

      Thanks for the recipe. Biriyani came out great and was packed in flavours.. Even my 3 year old daughter loved it.

      Reply
    13. sussy

      at

      This can be eaten with what?

      Reply

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