Skip to main content

Coconut Milk Rice | Thengaipal Sadham

Coconut milk is rice prepared with basmati rice or jeera samba rice, fresh coconut milk, onions and few classic spices. You can prepare this light and flavorful rice within 15 minutes. There is no need for any spice powders or any other special ingredients.

Coconut Milk Rice | Thengaipal Sadham | How to prepare Coconut Milk Rice | Thengaipal Sadham with step by step instructions | Lunch box recipes

It's so simple to make and the lingering taste comes from the fresh coconut milk. Please spend an extra 10 minutes to prepare fresh coconut milk. There is no need to add any extra vegetables. I have fresh green peas in my refrigerator so decided to use it. In this dish I have used jeera samba rice, you can also substitute with millets too. You have to cook the rice on low heat. This helps to cook the rice evenly without turning mushy. Usually, coconut milk rice is served with any gravies or dry sabjis. This coconut milk rice tastes amazing with our traditional vegetable kurma. Now we will see how to prepare this Coconut milk rice with step by step instructions.




Quick and easy Rice varieties for lunch box

Kurmas for Coconut milk rice

 

Coconut Milk Rice (Thengaipal Sadham) Recipe



Print Friendly and PDF

Coconut milk rice prepared with basmati rice or jeera samba rice, fresh coconut milk, onions and few classic spices. You can prepare this light and flavorful rice within 15 minutes.

Prep time : 15 minutes
Cook time : 10 minutes
Serves : 2
Category : lunch / rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup jeera samba rice
  • 1=cup fresh grated coconuts or 1 cup coconut milk + 1/2 cup water
  • 1 onion, finely chopped
  • 3 green chillies, slit lengthwise
  • 1.5 tsp ginger garlic paste
  • 1/4 cup fresh green peas (optional)
  • 1 bay leaf
  • 2 small piece cinnamon
  • 2 cloves
  • 1 tsp fennel seeds
  • 2 tbsp ghee
  • salt to taste
Cooking Directions
  1. Take the jeera samba rice in a vessel with water, rinse and soak the rice for 10 minutes. After 10 minutes, drain the water completely.
  2. Extract the coconut milk with 1/4 cup of water. Squeeze them well in a vessel  and again extract the milk with 1/4 cup of water. Once again squeeze them well and add some water if the milk appears thick.
  3. Heat a pressure cooker or pan on medium heat with ghee or oil. Add bay leaf, fennel seeds, cinnamon and cloves.Next, add the finely chopped onions and green chillies. Stir and saute for a few minutes.Add the ginger garlic paste and stir vigorously for a few minutes.Next, add the fresh green peas and stir for a few seconds.
  4. Reduce the heat to low and gently add in the coconut milk. Add the rice and required salt. Mix them gently until everything has been fully combined. Close it with the lid and cook for 10 minutes on low heat or pressure cook for 2 whistles on low heat.
  5. Allow the pressure to settle down naturally and open the cooker. Gently fluff the rice with a spoon. 


Coconut Milk Rice (Thengaipal Sadham) with step by step photos


Take the  rice in a vessel with water, rinse and soak the rice for 10 minutes. After 10 minutes, drain the water completely.


Extract the coconut milk with 1/4 cup of water. Squeeze them well in a vessel  and again extract the milk with 1/4 cup of water. Once again squeeze them well and add some water if the milk appears thick. (If you are using canned coconut milk, mix 1/2 cup coconut milk with 1/2 cup of water. Mix them well).


Heat a pressure cooker or pan on medium heat with ghee or oil. Add bay leaf, fennel seeds, cinnamon and cloves.


Next, add the finely chopped onions and green chillies. Stir and saute for a few minutes.


Add the ginger garlic paste and stir vigorously for a few minutes.


Next add the fresh green peas and stir for a few seconds.


Reduce the heat to low and gently add in the coconut milk.


Add the rice and required salt. Mix them gently until everything has been fully combined. Close it with the lid and cook for 10 minutes on low heat or pressure cook for 2 whistles on low heat.


Allow the pressure to settle down naturally and open the cooker. Gently fluff the rice with a spoon. Transfer the rice to the serving dish.


Click here to view the recipe in Tamil தேங்காய் பால் சாதம் தமிழில்




Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.