Ghee rice/Thengai paal saadham
Ghee rice/Thengai paal saadham

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, ghee rice/thengai paal saadham. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ghee rice/Thengai paal saadham is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Ghee rice/Thengai paal saadham is something that I have loved my entire life. They are fine and they look fantastic.

Dear Friends, My Athai made Ghee Rice. I got this thengai paal sadam recipe from a reader friend (Rama Sindhia). When she sent a picture for my tried tasted album, I liked her rice very much.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ghee rice/thengai paal saadham using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Ghee rice/Thengai paal saadham:
  1. Make ready 200 grams Basmati rice(soaked for 30 mins)-
  2. Make ready 1 big onion- chopped long
  3. Make ready 3 green chillies slit
  4. Take 1tspn ginger garlic paste
  5. Take 1/2tsp pattai sombu powder
  6. Prepare 30-50 gms peas(optional)
  7. Get 10-15 mint leaves
  8. Get 11/2 glass coconut milk
  9. Prepare 2 1/2 and glass hot water
  10. Take 4-5 tbsp Oil-
  11. Make ready Salt-as per taste

To begin making the Thengai Paal Sadam Recipe, firstly get all the ingredients ready. We will cook the sadam or rice directly in a pressure cooker. The whole spices added to the recipe makes the dish more aromatic and the colors of the vegetables makes the dish more appealing. Thengai Paal Sadam is a delicious, aromatic and mildly spiced one pot rice dish that is easy to prepare and can be made in a jiffy.

Steps to make Ghee rice/Thengai paal saadham:
  1. Add 4-5 tbspn of oil in a pressure cooker.
  2. Add the chopped onions and green chillies and saute for 2-3 mins.
  3. Once the onions are translucent, add ginger garlic paste and pattai sombu powder and saute well.The paste might start sticking to the cooker base, so saute well.
  4. Add the fresh peas and saute for 2 minutes.
  5. Add mint leaves and saute for 1 minute.
  6. Dilute the coconut milk with water as per the measurements above.Add the diluted coconut milk in the cooker and mix in a low flame.
  7. Once the mixture starts heating up, add the washed and soaked basmati rice into the cooker and mix well.
  8. Add required crystal Salt and mix well.Increase the flame to medium.
  9. Close the lid and let one whistle on a medium flame.(If normal rice is used instead of basmati, then whistles as per your experience)
  10. Let the pressure go naturally and then open the cooker.
  11. Note 1: To get non sticky rice, wash the basmati rice 4 to 5 times.Also reduce the water measurement by 1/4th glass.
  12. Note 2: Once the lid is on, keep the flame in medium only or else the rice might burn in the bottom.
  13. Note 3: Rice to water ratio is 1 :2 in any measurement cups.

Serve this delicious sadam for dinner along with Navratan Korma, Kerala Parotta and Palak Raita. You can also pack this for your and your kids lunch box with papad and raita. Thengai Paal Saadam - I used to stay in Manju Auntie's (not a relative) house when I was studying/working. That was roughly a decade plus years ago. I was as any normal teen and I used to get up very late in the morning, miss my breakfast and rush to office.

So that is going to wrap this up for this special food ghee rice/thengai paal saadham recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!