Coconut Milk Rice: How to prepare Thengai paal sadam recipe2016-11-18
- Cuisine: Indian Recipes
- Course: Cristmas Recipes, Festival Recipes, Pulao Recipes, Ramzan Recipes, Variety Rice Recipes, Veg Recipes
- Skill Level: Moderate
- Add to favorites
- Servings : 2
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
Coconut Milk Rice | Thengai paal sadam recipe
Coconut Milk Rice with Salad is a very common recipe in down South and is widely used in the lunch boxes. Main ingredient of the recipe is coconut milk which is used in a very wide proportion. The preparation of the recipe is not at all difficult as all the normal household ingredients are used in it. Huge usage of coconut milk makes this rice a very healthy option to consider. Authentic recipe of the coconut milk can ensure that you have good health along with great taste.
The creamy texture and slight natural sweetness makes coconut milk rice a perfect dish for any occasion. Being the recipe uses Coconut paste the dish has natural richness and good taste. Coconut milk is a very good ingredient to lower the blood pressure and reduce cholesterol. They are basically a very good source of lauric acid which can be very good antiviral and antibacterial property. There are many reports stating that lauric acid which is present in the (Thenga paal sadam) coconut milk act as a rich source to improve cholesterol level and better heart health. As coconut milk contains minerals which are important for circulation and controlling blood flow, this can be very useful in lowering the blood pressure. Coconut milk rice will also help in keeping the blood vessels elastic, flexible and reduce the buildup of plaque.
Many studies proved that coconut milk with Raita has a high source of medium chain triglycerides which help in reduction of fat in the body. (Thengai paal sadam) Coconut milk can be very good to enhance your muscles and can also provide you with plenty of nutrients. It will also help in recovering all the broken tissues and help to grow back stronger.
- Rice - 1 Cup
- Coconut paste - 1/2 Cup
- Greenchili paste - 3/4 Tbsp
- Tomatoes - 1/2 Cup
- Ginger paste - 1/2 Tbsp
- Cumin seeds - 1/2 Tbsp
- Mustard seeds - 1/2 Tbsp
- Oil - 3/4 Tbsp
- Ghee - 1/2 Tbsp
- Coriander - 3/4 Tbsp
- Salt - 3/4 Tbsp
Take rice cooker add 1 cup of rice to it which is soaked in water for 5 minutes and without water we can add to rice cooker.
To this pour 2 cups of water to the one cup of rice we have taken and turn on switch of the rice cooker.
Take another bowl add oil and fry cumin and mustard seeds then add tomatoes, coconut paste, green chili paste, ginger paste to it and made it fry for sometime until the raw smell has gone.
After it get fried, add this paste to the rice which is already kept in the rice cooker, which is being cooked well.
Put the lid of it and made it cook for some time, then add salt for required quantity and mix well. Also add all dry masala ingredients to it .
After sometime, add ghee to it which increase the flavour. Only 2 spoons of ghee is enough .
Then when it is almost ready then add coriander and curry leafs to the coconut rice. Cover and set it for cook. When it almost cook. Gently fluffy the rice and serve hot.