How to Make Award-winning Ghee rice/Thengai paal saadham

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ghee rice/thengai paal saadham. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Ghee rice/Thengai paal saadham is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Ghee rice/Thengai paal saadham is something which I have loved my whole life. They are fine and they look fantastic.

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. She was sweet enough to send me the recipe soon. Today I tried her thengai paal sadam and loved the flavors a lot.

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

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. Prepare 3 green chillies slit
4. Get 1tspn ginger garlic paste
5. Get 1/2tsp pattai sombu powder
6. Make ready 30-50 gms peas(optional)
7. Make ready 10-15 mint leaves
8. Prepare 11/2 glass coconut milk
9. Prepare 2 1/2 and glass hot water
10. Get 4-5 tbsp Oil-
11. Prepare Salt-as per taste

Thengai Sadam is a very simple dish ,can be done quickly. An ideal dish for lunch box,which i normally prepare once a week. Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch ,it shouldn't get burnt.

Instructions 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.

Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch ,it shouldn't get burnt. If making for lunch box roast till. Thengai Paal Murukku recipe which I shared during Diwali is a very good snack recipe and now am Also, I have shared this Thengai Paal Sadam Recipe with step by step pics, an end to end tips to It will make sure the grains do not break while fluffing it. Ghee adds a very delicious flavor to the rice.

So that’s going to wrap it up for this special food ghee rice/thengai paal saadham recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!