Step-by-Step Guide to Make Ultimate Ghee rice/Thengai paal saadham

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, ghee rice/thengai paal saadham. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ghee rice/Thengai paal saadham is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Ghee rice/Thengai paal saadham is something which I’ve 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 begin with this particular recipe, we have to first prepare a few components. You can have ghee rice/thengai paal saadham using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Ghee rice/Thengai paal saadham:

1. Take 200 grams Basmati rice(soaked for 30 mins)-
2. Prepare 1 big onion- chopped long
3. Make ready 3 green chillies slit
4. Make ready 1tspn ginger garlic paste
5. Prepare 1/2tsp pattai sombu powder
6. Get 30-50 gms peas(optional)
7. Prepare 10-15 mint leaves
8. Get 11/2 glass coconut milk
9. Get 2 1/2 and glass hot water
10. Make ready 4-5 tbsp Oil-
11. Make ready 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.

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