Ancient Tamil recipes sans any modern ingredients. Each century with each invasion saw the addition of one or two spices. Spices like cinnamon,cloves and cardamom were incorporated with the traditional spices. Coconut and coconut milk was/is extensively used in Tamil cuisine and Thengai Paal Sadham could have been the result of a fusion between the two. Thengai Paal Sadham is a simple Tamil recipe where rice is cooked with all the flavors of coconut milk and seasoned with whole masala, Goes well with Pakoda Kuzhambu, Vegetable Kurma or any Non-Veg Gravy. I usually prepare Thengai Paal Sadham as a quick fix alternative to the Biriyani.
- 2 cups basmati rice/ Jeeraga Samba rice
- 2 cups fresh coconut milk
- 1/2 cup finely sliced onions/shallots
- 6 green chillies slit into two
- 6 pods garlic cut lengthwise into thin slices
- 4 cloves
- 2-1 inch piece cinnamon
- 2 cardamoms
- 2 bay leaves
- 2 teaspoon salt
- 4 tablespoon oil
- 1 teaspoon ghee/clarified butter
- few roasted cashews(optional)
- Wash and soak the rice for half an hour.
- In a heavy bottomed vessel ( preferably a non stick) or a pressure cooker, heat the oil and ghee and add the cinnamon, cloves, cardamom and bay leaves. When they pop, add the onions and saute until they turn golden brown.
- Now add the garlic and slit green chillies, saute well for another minute.
- Add salt and coconut milk , mix well and let come to a boil, add the rice and bring it to a boil again. Simmer for about 20 minutes.
- Garnish with fine cut Cilantro and roasted cashews.