How to Prepare Favorite Ghee rice/Thengai paal saadham

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, ghee rice/thengai paal saadham. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Ghee rice/Thengai paal saadham is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Ghee rice/Thengai paal saadham is something which I have loved my entire life.

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 get started with this recipe, we have to first 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. Prepare 200 grams Basmati rice(soaked for 30 mins)-
2. Take 1 big onion- chopped long
3. Get 3 green chillies slit
4. Get 1tspn ginger garlic paste
5. Get 1/2tsp pattai sombu powder
6. Prepare 30-50 gms peas(optional)
7. Prepare 10-15 mint leaves
8. Make ready 11/2 glass coconut milk
9. Make ready 2 1/2 and glass hot water
10. Take 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. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!