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Recipes  >  Thengai Paal Sadham

Thengai Paal Sadham

Thengai Paal Sadham is a mildly spiced, creamy South Indian rice dish cooked in fresh coconut milk and aromatic whole spices. The natural sweetness of coconut milk blended with ghee tempering creates a rich yet comforting flavor. Using Premium Akshaya Gold rice ensures soft, fluffy grains that absorb the coconut milk beautifully without becoming sticky. Perfect for special lunches, vrat days, or festive spreads.
Ingredients Quantity
Kalyana Ponni rice (rinsed & cooked) 2 cups
Garlic cloves (crushed roughly) 10–12 nos
Whole black pepper 2 teaspoons
Cumin seeds 1 teaspoon
Dry red chillies 2 nos
Curry leaves 1 sprig
Small onions (finely chopped) 8-10 nos
Ghee 2 tablespoons
Gingelly oil (sesame oil) 1 tablespoon
Mustard seeds ½ teaspoon
Urad dal 1 teaspoon
Cashew nuts (optional) 8–10 nos
Salt To taste --
Fresh coriander leaves 2 tablespoons

Easy Thengai Paal Sadham Recipe Instructions

1. Soak the Rice

Rinse Premium Akshaya Gold rice thoroughly and soak for 20 minutes. Drain and keep aside.

2. Prepare the Base

Heat ghee in a heavy-bottom pan or cooker. Fry cashews until golden and remove.

In the same ghee, add bay leaf, cinnamon, cloves, cardamom, and star anise. Sauté until aromatic.

3. Sauté Aromatics

Add sliced onions, green chillies, curry leaves, and ginger-garlic paste. Cook until onions turn soft and lightly golden.

4. Add Rice

Add drained rice and gently sauté for 2-3 minutes so the grains absorb the flavor.

5. Add Coconut Milk

Pour thin coconut milk and salt. Bring to a gentle boil.

6. Cook the Rice

Cover and cook on low flame (or 1-2 whistles in cooker) until rice is soft and cooked.

7. Final Touch

Once done, gently mix in thick coconut milk and simmer for 2 minutes. Do not boil after adding thick milk.
Ingredients Quantity
Kalyana Ponni rice (rinsed & cooked) 2 cups
Garlic cloves (crushed roughly) 10–12 nos
Whole black pepper 2 teaspoons
Cumin seeds 1 teaspoon
Dry red chillies 2 nos
Curry leaves 1 sprig
Small onions (finely chopped) 8-10 nos
Ghee 2 tablespoons
Gingelly oil (sesame oil) 1 tablespoon
Mustard seeds ½ teaspoon
Urad dal 1 teaspoon
Cashew nuts (optional) 8–10 nos
Salt To taste --
Fresh coriander leaves 2 tablespoons

Easy Thengai Paal Sadham Recipe Instructions

1. Soak the Rice

Rinse Premium Akshaya Gold rice thoroughly and soak for 20 minutes. Drain and keep aside.

2. Prepare the Base

Heat ghee in a heavy-bottom pan or cooker. Fry cashews until golden and remove.

In the same ghee, add bay leaf, cinnamon, cloves, cardamom, and star anise. Sauté until aromatic.

3. Sauté Aromatics

Add sliced onions, green chillies, curry leaves, and ginger-garlic paste. Cook until onions turn soft and lightly golden.

4. Add Rice

Add drained rice and gently sauté for 2-3 minutes so the grains absorb the flavor.

5. Add Coconut Milk

Pour thin coconut milk and salt. Bring to a gentle boil.

6. Cook the Rice

Cover and cook on low flame (or 1-2 whistles in cooker) until rice is soft and cooked.

7. Final Touch

Once done, gently mix in thick coconut milk and simmer for 2 minutes. Do not boil after adding thick milk.
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