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Thursday, August 11, 2016

Coconut milk rice or thengai paal sadam, packed with flavours, cooked in masalas and coconut milk.
I have tried a similar ones few months back, but it was too heavy for me. I thought I would try again and alter the recipe to post, but did not try. I got this recipe from a reader friend (Rama Sindhia). When she sent a picture for my tried tasted album, I liked her rice very much. So asked her the recipe. She was sweet enough to send me the recipe soon. Today I tried it and loved the flavors a lot. I could not follow the exact method, the original recipe calls for, but I used all the ingredients same to recreate the flavour. I had it with mixed vegetable kurma and it was really good.

Thengai paal sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 20 mins  |  Cook time: 20 mins   Serves: 3

Click here for cup measurements


Basmati rice – 1 & 1/2 cup

Onion – 1

Green chilli – 1

Tomato –1/2

Coconut – 1 cup

Coriander leaves – 2 tbsp

Salt as needed

Ghee – 1 tbsp

To grind

Cashew nuts – 5

Garlic – 5 flakes

Ginger – 1 inch piece

Cinnamon – 1 inch piece

Cardamom – 1

Clove –1

Star anise – 1/2


  1. Soak basmati rice for 10 minutes. Grind the items under ‘To grind’ table with little water to a smooth paste.
  2. 1-grind
  3. Extract coconut milk by grinding coconut with luke warm water.
  4. 2-grind
  5. Squeeze and strain the coconut milk. Measure and keep aside. Heat a small pressure cooker with ghee. Fry onion and green chilli for just until onion just turns transparent.
  6. 3-coconut-milk
  7. Add the ground paste and fry until ghee separates and raw smell goes off.
  8. 5-sautee
  9. Add tomato and little salt. Fry until soft. Add rice and fry for a minute. 
  10. 4-add-rice
  11. Add coriander leaves, salt and mix well. Pour in the coconut milk and water, so that all together you add 2 cups liquid.
  12. 6-add-milk
  13. Bring to boil and mix well. Close with the lid and put the flame to low. Cook in sim for 14 mins or give 2 whistles in medium flame (refer notes). Once done, give a gentle stir to fluff the rice.
  14. 7-ready


  • You can reduce the coconut milk by using 3/4 cup coconut too.
  • I can put my flame to really low flame. If you cant, just leave for two whistles in medium flame. But you may need to add 1/4 cup more water.

Serve hot with any kurma, we had with mixed vegetable kurma. You can try with tomato kurma too.



  1. Hi raji...
    I use only dessicated coconut only for my cooking..since we don't get fresh coconut much, is it possible to make the same dish by preparing coconut milk out of dessicated coconut?will it taste ant different?will definitely want to try this out:)

    1. I am afraid you cannot 😯1 But you must be getting coconut cream powder right? You can use that.

    2. Thanks Raji...will try to get that and let you know the feedback😊

  2. We used to do this the same way but without adding tomatoes

  3. This comment has been removed by the author.

  4. I do this without tomatoes and grinding part. It will be super good.. Try in that way too..

  5. Adding few mint leaves along with onions will also give a nice biryani flavour.

  6. Looks like flavourful and tasty rice. I will definitely try this. Can we use any of the millets instead of rice for this dish? Thanks :)

  7. wonderful clickzzz...looking yummyyyyyyy

  8. Awwsome taste. Thanks raje☺

  9. My version- Grinding the masalas will make it more heavier I guess, Instead I use only one cardamom and a strand of bay leaves.... Mint leaves definitely give flavour, it wont make it heavier, One can add it as such without grinding it. I am afraid, tomatoes will make it sour and change its color, so i dont use it. My version goes well with yam stir fry, kadai paneer. Plz do try without adding saunf, cinnamon, tomatoes !!!!!! You will like it for sure

  10. good idea,shall definitely try this out


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