This recipe involves quite lengthy process but the result, yummy rice.This recipe is served traditionally for guests in my mothers house. Follow the recipe
Thangai Paal Sadam
Cuisine: South Indian Ratio
Preparation Time: 1/2 hour Rice : Water
Cooking Time: 20 minutes 1 : 1 1/2
Ingredients:
Coconut: 1 cup to extract milk
Basmati Rice: 1 cup
Hot water: 1 1/2 cup
Pudina Leaves: A hand full
Onion: 1 medium size
Green Chilies: 2 numbers
Cinnamon: 2 inch stick
Black Cardamom: 1 number
Green Cardamom: 1number
Saunf or Fennel seeds: 1/4 tea spoon
Shahjeera: 1/4 tea spoon
Ginger garlic paste (1/ 2 inch + 5 garlic pods): 1 tea spoon
Oil as needed
Ghee: 1/2 tea spoon (optional)
Method:
1. Add the grated coconut to a mixie jar and add little hot water, grind it for 2 minutes
2. Add the remaining hot water to the coconut mixture and using a big filter (one used to filter tea), filter the milk from the pulp. It will yield 1 & 1/2 of cups of coconut milk of neither thick nor watery consistency. Keep it aside.
3. Wash the basmati rice and soak it in the coconut milk for 10 minutes.
4. Cut onions in to thin slices, slit green chillies, wash and keep the pudina leaves.
5. Place a small cooker ( 3 liters) on the stove and pour in 2 tea spoons of oil or ghee, when the oil is hot, add saunf, shahjeera, cinnamon,back & green cardamom fry it for a minute.
6. Add ginger garlic paste, fry till the raw small goes off, add the cut onions and green chillies. Fry till the onions become translucent.
7. Now add the soaked rice along with the coconut milk and add pudina leaves and salt to taste.
8. Close the cooker lid, cook it on a small burner on a high flame for 3 whistle. Switch it off.
9. Once the pressure settles down. Open the cooker take the rice carefully with out braking the rice grains.Transfer it to a serving bowl. Serve it hot with onion raitha or veg kurma.
Note:
1. If you are using a 5 liter cooker, 1 whistle on high flame will do.
Thangai Paal Sadam
Cuisine: South Indian Ratio
Preparation Time: 1/2 hour Rice : Water
Cooking Time: 20 minutes 1 : 1 1/2
Ingredients:
Coconut: 1 cup to extract milk
Basmati Rice: 1 cup
Hot water: 1 1/2 cup
Pudina Leaves: A hand full
Onion: 1 medium size
Green Chilies: 2 numbers
Cinnamon: 2 inch stick
Black Cardamom: 1 number
Green Cardamom: 1number
Saunf or Fennel seeds: 1/4 tea spoon
Shahjeera: 1/4 tea spoon
Ginger garlic paste (1/ 2 inch + 5 garlic pods): 1 tea spoon
Oil as needed
Ghee: 1/2 tea spoon (optional)
Method:
1. Add the grated coconut to a mixie jar and add little hot water, grind it for 2 minutes
2. Add the remaining hot water to the coconut mixture and using a big filter (one used to filter tea), filter the milk from the pulp. It will yield 1 & 1/2 of cups of coconut milk of neither thick nor watery consistency. Keep it aside.
3. Wash the basmati rice and soak it in the coconut milk for 10 minutes.
4. Cut onions in to thin slices, slit green chillies, wash and keep the pudina leaves.
5. Place a small cooker ( 3 liters) on the stove and pour in 2 tea spoons of oil or ghee, when the oil is hot, add saunf, shahjeera, cinnamon,back & green cardamom fry it for a minute.
6. Add ginger garlic paste, fry till the raw small goes off, add the cut onions and green chillies. Fry till the onions become translucent.
7. Now add the soaked rice along with the coconut milk and add pudina leaves and salt to taste.
8. Close the cooker lid, cook it on a small burner on a high flame for 3 whistle. Switch it off.
9. Once the pressure settles down. Open the cooker take the rice carefully with out braking the rice grains.Transfer it to a serving bowl. Serve it hot with onion raitha or veg kurma.
Note:
1. If you are using a 5 liter cooker, 1 whistle on high flame will do.
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