Coconut Milk Rice | Thengai Paal Sadam

Coconut Milk Rice also called as Thengai Paal Sadam in Tamil is one of the popular south indian dishes made with rice, ghee and aromatic spices and herbs. This Coconut Milk Pulao is a great one pot meal to go for lunch. Let us get on to learn Coconut Milk Rice Recipe with step by step pictures and video.

Coconut Milk Rice or Coconut Milk Pulao is very easy and quick to make one pot meal, it can be made in pressure cooker or instant pot or even in an open pot. Thengai Paal Sadam is one of the popular south indian menu in weddings, parties, get together etc.

About Coconut Milk Rice

Coconut Milk Rice is made by first tempering whole aromatic spices along with onion, ginger garlic paste and cooking rice along with coconut milk and water. I prefer to make this rice when I am in a hurry and looking for a quick one pot meal. You can add vegetables to this rice and you are done. Else you can have salad or raita as sides to make it a perfect meal.

This is one of the popular South Indian Style rice preparation also known as Thengai Paal Sadam. Thengai Paal is Coconut Milk and Sadam referes to Rice hence the name Coconut Milk Rice.

There are many variants of this simple dish you can add a combination of mixed vegetables to make it whole some. You can even add sprouts to make it healthy. Any spicy curry or raita is perfect to pair up with this rice.

Thengai Paal Sadam – 3 ways

• Pressure Cooker – This is one of the most commonly used methods as it is very quick and easy.
• Instant Pot – Instant Pot method helps when you have no time to baby sit. Keep in pressure cook high mode for 10 mins.
• Open Pot – This method is handy but takes time to cook also you need to have a check closely.

Coconut Milk Rice Ingredients

• Rice – Basmati rice is the perfect pick for this however you can use seerage samba rice too. Other varieties of rice you can use are raw rice, kerala matta rice etc.
• Whole Spices – Bayleaf, cinnamon, cardamom, cloves, cumin seeds are used for aroma. I have used ginger garlic paste, onion for flavour and green chillies for spice.
• Cashews & Ghee – Cashews are roasted in ghee and included.
• Coconut Milk – First thick coconut milk should used for this rice.

If you have any more questions about this do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Coconut Milk Rice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Coconut Milk Rice | Thengai Paal Sadam

Coconut Milk Rice also called as Thengai Paal Sadam in Tamil is one of the popular south indian dishes made with rice, ghee and aromatic spices and herbs. This Coconut Milk Pulao is a great one pot meal to go for lunch. Let us get on to learn Coconut Milk Rice Recipe with step by step pictures and video.

Calories

Author Sharmilee J

Ingredients

• 1 cup basmati rice
• 1 cup water
• 3/4 cup coconut milk
• 1 medium sized onion sliced
• 1 tsp ginger garlic paste
• 2 green chillies
• salt to taste

To temper

• 1 tbsp oil
• 2 tbsp ghee
• 1 bayleaf
• two 1/2 inch cinnamon
• 2 cloves
• 2 cardamom
• 1 small star anise
• 1 tsp cumin seeds
• 10-12 cashews

Instructions

• Soak 1 cup basmati rice in water for 30 mins set aside.
• To a pressure cooker heat 2 tbsp ghee, 1 tbsp oil – add 1 bayleaf, two 1/2 inch cinnamon, 2 cardamom, 2 cloves, 1 small star anise and 1 tsp cumin seeds – let it splutter.
• Add 10-12 cashews.
• Fry until cashews turn golden.
• Add 1 medium sized onion sliced along with 2 green chillies and required salt.
• Rinse soaked basmati rice well atleast 2 times then drain water completely then add it.
• Give a quick mix.
• Add 1 cup water along with 3/4 cup coconut milk. Use thick fresh 1 st coconut milk. Check and add salt at this stage if needed.
• Close with lid with weight on. Pressure cook for 2 whistles in medium flame.
• Let pressure release by itself, Then open.
• Fluff gently from the sides. Add 1 tbsp ghee if needed.
• Flavourful coconut milk rice is ready!

Video

Notes

Soak the rice in water for minimum 30 minutes, rinse it well, strain and set aside.

Extract fresh thick coconut milk for best flavour.

Soaking avoids sticking and breaking of rice while cooking. Soaking and cooking gives soft and fluffy rice.

I usually use 1 rice :1.75 water coconut milk ratio but 1:2 also works great but soaking is must. You can use 1 cup coconut milk and 1 cup water or 1 and 1/4 cups coconut milk and 1/2 cup water.

Adding more coconut milk makes rice mushy so make a choice on the ratio accordingly.

Coconut Milk Rice Recipe Step by Step

1.Soak 1 cup basmati rice in water for 30 mins set aside.

2.To a pressure cooker heat 2 tbsp ghee, 1 tbsp oil – add 1 bayleaf, two 1/2 inch cinnamon, 2 cardamom, 2 cloves, 1 small star anise and 1 tsp cumin seeds – let it splutter.

2.Add 10-12 cashews.

3.Fry until cashews turn golden.

4.Add 1 medium sized onion sliced along with 2 green chillies and required salt.

5.Fry until onions turn transparent and slightly golden.

6.Rinse soaked basmati rice well atleast 2 times then drain water completely then add it.

7.Give a quick mix.

8.Add 1 cup water along with 3/4 cup coconut milk. Use thick fresh 1 st coconut milk. Check and add salt at this stage if needed.

9.Close with lid with weight on. Pressure cook for 2 whistles in medium flame.

10.Let pressure release by itself, Then open.

11.Fluff gently from the sides. Add 1 tbsp ghee if needed.

Flavourful rice is ready!

Expert Tips

• Soak the rice in water for minimum 30 minutes, rinse it well, strain and set aside.
• Extract fresh thick coconut milk for best flavour.
• Soaking avoids sticking and breaking of rice while cooking. Soaking and cooking gives soft and fluffy rice.
• I usually use 1 rice :1.75 water coconut milk ratio but 1:2 also works great but soaking is must. You can use 1 cup coconut milk and 1 cup water or 1 and 1/4 cups coconut milk and 1/2 cup water.
• Adding more coconut milk makes rice mushy so make a choice on the ratio accordingly.

Pairing & Storing

Serve Coconut Milk Rice with gravy, kurma or any spicy curry. You can also serve it with a simple onion raita.

Enjoy this rice on the same day of making, else refrigerate and heat it in stovetop or microwave before use next day. Keeps well for 1 day in room temperature and you can extend shelf life by keeping in fridge for one more day.

Variations

• You can use seeraga samba rice alternatively.
• Add mixed vegetables like carrot, peas and beans.
• You can even add legumes like chana, rajma etc.

FAQS

1.Can I substitute coconut milk for water?

Adding more coconut milk makes rice mushy and changes the texture so always stick with a ratio.

2.Which rice is best for coconut milk rice?

Hands down basmati rice and seera samba rice are the best pick for this rice.

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Carrot Juice Recipe

Carrot Juice is a tasty, colourful drink made by blending carrots, with sugar & lemon extract. Carrot Juice is healthy, quick to make and a wise choice of welcome drink compared to the regular aerated drinks. Let us learn to make Carrot Juice with step by step pictures and video.

Carrot Juice is a healthy and nutritious juice which you can have anytime of the day. I love it as a breakfast juice, easy to make and refreshing to drink. Its already summer and am in the look out for easy and fresh juices to be consumed to keep myself fresh, and this one suited the bill aptly. Amma makes this juice often with lemon but this time I tried it with ginger and the flavour was too good. The color is eyecatchy so am sure kids will love it too.

About Carrot Juice

Carrot juice is a popular and refreshing drink made by juicing fresh carrots. It is a rich source of vitamins and nutrients, particularly vitamin A. Carrots are rich in vitamin A and beta-carotene which helps in maintaining healthy skin, eyesight and immune system function.

Carrot Juice is also low in calories and high in antioxidants, making it a popular choice for those seeking a healthy and refreshing drink. This Juice can be made at home using a juicer or blender.

This Juice is low in calories and high in antioxidants. It also contains soluble fiber which is very essential for good digestion. In addition to its health benefits, Carrot is a versatile ingredient that can be used in a variety of recipes, stir fries, milkshakes, smoothies, soups, cakes, cookies, salads etc.

You can check out other summer special juices too. Check out Carrot Orange Juice for a variation.

Carrot Juice Ingredients

• Carrots – Choose fresh tender carrots. Rinse well, peel off the skin then cut into cubes.
• Ginger – Use ginger that is fibreless.
• Lemon – Lemon adds a nice tangy taste to the drink.
• Water – Use fresh clean chill water or regular water.

If you have any more questions about this do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Carrot Juice Recipe

Carrot Juice is a tasty, colourful drink made by blending carrots, with sugar & lemon extract. Carrot Juice is healthy, quick to make and a wise choice of welcome drink compared to the regular carbonated drinks.

Course Drinks

Cuisine Indian

Keyword carrot recipes, juice recipes, Nutritional Beverage, Nutritional Drink, veg recipes, vegetable

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2 cups

Calories 74kcal

Author Sharmilee J

Ingredients

• 4 medium sized carrots
• one 1 inch ginger piece deskinned
• 1/2 cup water
• 1/2 lemon

Instructions

• Take 4 medium sized carrots – Rinse the carrots well first. Trim both the edges.
• Peel the skin and discard the skin.
• Chop the carrots into small cubes.
• To a mixer jar add chopped carrots along with a 1 inch piece of ginger. Add sugar if you want.
• Add 1/2 cup to 3/4 cup water to it.
• Grind it smooth.
• Pour the mixture to a strainer and press with a spatula to extract juice completely.
• Fresh carrot juice is ready!
• Add lemon juice from 1/2 lemon. If you like more tangy you can juice from 1 lemon itself. It depends on the sweetness of the carrots.
• Mix it well.
• Carrot Juice is ready to serve!
• Pour into serving glass and serve immediately.
• Enjoy fresh delicious carrot juice!

Video

Notes

• Carrot ginger lemon combination is just too good , do try this and see.
• The juice of carrots is just enough but may be if you want you can add 1/2 cup water.
• Do it add more. If you want you can add sugar but I usually skip it these days. It depends on the sweetness of the carrots, if it is too bland then you can add sugar.
• Serve the juice fresh and consume it immediately.
• If you don’t like ginger then skip it and make it as plain carrot juice.

Nutrition

Serving: 250ml | Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 86mg | Potassium: 394mg | Fiber: 3g | Sugar: 12g | Vitamin A: 20381IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 0.4mg

Carrot Juice Recipe Step by Step

1.Take 4 medium sized carrots – Rinse the carrots well first. Trim both the edges.

2.Peel the skin and discard the skin.

3.Chop the carrots into small cubes.

4.To a mixer jar add chopped carrots along with a 1 inch piece of ginger. Add sugar if you want.

5.Add 1/2 cup to 3/4 cup water to it.

6.Grind it smooth.

7.Pour the mixture to a strainer and press with a spatula to extract juice completely.

8.Fresh carrot juice is ready!

9.Add lemon juice from 1/2 lemon. If you like more tangy you can juice from 1 lemon itself. It depends on the sweetness of the carrots.

10.Mix it well.

11.Carrot Juice is ready to serve!

12.Pour into serving glass and serve immediately.

13.Enjoy fresh delicious carrot juice!

Enjoy!!

Expert Tips

• Carrot ginger lemon combination is just too good , do try this and see.
• The juice of carrots is just enough but may be if you want you can add 1/2 cup – 3/4 cup water. Do it add more as it mayh become too watery.
• If you want you can add sugar but I usually skip it these days.
• It depends on the sweetness of the carrots, if it is too bland then you can add sugar.
• Serve the juice fresh and consume it immediately.
• If you don’t like ginger then skip it and make it as plain.

Serving & Storing Suggestion

You can serve the juice as such or add few icecubes if you prefer. If you prefer sweetness then add sugar while blending. Store it in fridge and consume it within a day. I wouldn’t recommend storing it for more than a day, carrot juice tastes best when consumed fresh.

FAQS

1.How long can I store the juice?

You can store this juice in fridge for a day. But it is best to consume the juice fresh so I would not recommend storing it for more than a day.

2.What is Carrot Juice good for?

Carrot juice is incredibly nutritious helps to improve eye health, skin and boost your immune system.

3.What is the best time to drink carrot juice?

The best time to drink carrot juice is morning or even mid morning around 11AM -12 PM.

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Ven Pongal Recipe | Ghee Pongal

Ven Pongal is a traditional south indian breakfast made by cooking rice with moong dal & tempered spices and flavoured with ghee and cashews. Pongal often called as Ven Pongal or Kara Pongal or Ghee Pongal is a staple for breakfast in South Indian homes. How to make Pongal is explained in this post with step by step pictures and video.

Ven Pongal (Khara Pongal) or Ghee Pongal is one of the regular breakfast in south indian households. Pongal is a filling and delicious breakfast made with rice and lentils, seasoned with spices and ghee. Ven Pongal is served with medu vadai, sambar and coconut chutney.

About Ven Pongal

Ven Pongal is a savory dish made with rice and moong dal as main ingredients along with temperings, cashews and ghee. Ven Pongal is typically served with coconut chutney and sambar, and is loved for its melt in the mouth texture. Even kids find it easy to eat as it is goey and has a melt in the mouth texture.

Ven Pongal is a delicious, filling and hearty meal that is popular with people of all ages. Pongal is made by first roasting then washing rice, moong dal and then cooking them together in a pressure cooker with water until soft. The cooked mixture is then tempered with cumin seeds, black pepper, grated ginger, hing, cashews and curry leaves and is served hot.

Ven Pongal is unique by its taste and texture. The combination of rice and lentils creates a creamy and smooth texture, the spices and ghee add a delicious flavor to the dish. Additionally, the use of ghee in the dish provides healthy fats, making it a nutritious breakfast option.

Ven Pongal is a popular breakfast dish in restaurants and hotels. The dish is a great way to start the day and provides a good source of carbohydrates, protein and healthy fat.

Ven Pongal is also a part of many South Indian festivals and special occasions especially for breakfast. No wedding is complete without Pongal in the menu for breakfast.

Ven Pongal Ingredients

• Raw Rice – Choose pongal raw rice as there are different varieties of raw rice available in the market.
• Moong Dal – Use split yellow moong dal.
• Ghee – Use homemade ghee which tastes the best however you can use storebought good quality ghee too.
• Tadka – A tadka is prepared using cumin seeds, pepper, ginger, green chillies, cashews, hing and curry leaves.

If you have any more questions about this Ven Pongal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ven Pongal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ven Pongal

Pongal is a traditional south indian breakfast. Pongal is made by cooking rice with moong dal & tempered spices and flavoured with ghee and cashews. Pongal often called as Ven Pongal or Kara Pongal or Ghee Pongal is a staple for breakfast in South Indian homes. How to make Pongal / Ven Pongal is explained in this post with step by step pictures and video.

Course Breakfast, Lunch, Main Course

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, Dinner recipe, pongal, pongal recipes, recipes, rice recipes, tiffin recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Calories 615kcal

Author Sharmilee J

Ingredients

• 1/2 cup raw rice
• 1/4 cup split moong dal
• 3 cups water
• 10 nos cashews
• salt to taste

To Temper:

• 1 tbsp oil
• 3 tbsp ghee
• 1 tsp pepper
• 1 tsp jeera
• 1 tbsp ginger chopped finely
• 1 green chillies slitted
• a generous pinch hing
• few curry leaves

Instructions

• Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.
• When you touch it it should be hot that is enough, no need to check for color change.
• Now add 1/2 cup raw rice.
• Dry roast for 2 seconds and switch off.
• Now transfer it to a strainer, cool down then rinse it well and drain water completely.
• Add it to the same pressure cooker along with 3 cups of water and 1/2 tsp ghee. Give a quick mix.
• Pressure cook for 5-6 whistles.
• Let pressure release by itself then open.
• Mash rice, dal with a ladle. It should be goey not dry.
• Now to a tadka pan add 1 tbsp oil and 3 tbsp ghee.
• Add 1 tsp whole black pepper corns let it splutter. Be at a safe distance as it crackles.
• Now add 1 tsp cumin seeds let it crackle then add 1 tsp ginger finely chopped.
• Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.
• Give a quick mix and switch off.
• Add salt to taste along with this prepared tadka. You can do this without switching on the flame.
• Give a quick mix.
• Soft melt in the mouth ghee pongal is ready!

Notes

• Do not reduce ghee as it is the one of the main ingredient which gives flavour and texture to pongal.
• Always use good quality fresh ghee.
• The consistency of pongal should be goey and not dry. When you scoop out it should get scooped but when demoulded will not hold its shape perfectly will be slightly goey and that is the perfect consistency.
• I sometimes add 1/3 cup moong dal for 1/2 cup raw rice too and it tastes good.
• Amma always roasts the moong dal as it gives a nice flavour to the pongal.
• Adjust water according to the rice variety.

Nutrition

Serving: 125g | Calories: 615kcal | Carbohydrates: 92g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 1980mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 100mg | Calcium: 87mg | Iron: 3mg

Ven Pongal Recipe Step by Step

1.Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.

2.When you touch it it should be hot that is enough, no need to check for color change.

3.Now add 1/2 cup raw rice.

4.Dry roast for 2 seconds and switch off.

5.Now transfer it to a strainer, cool down then rinse it well and drain water completely.

6.Add it to the same pressure cooker along with 3 cups of water and 1/2 tsp ghee. Give a quick mix.

7.Pressure cook for 5-6 whistles.

8.Let pressure release by itself then open.

9.Mash rice, dal with a ladle. It should be goey not dry.

10.Now to a tadka pan add 1 tbsp oil and 3 tbsp ghee.

11.Add 1 tsp whole black pepper corns let it splutter. Be at a safe distance as it crackles.

12.Now add 1 tsp cumin seeds let it crackle then add 1 tsp ginger finely chopped.

13.Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.

14.Give a quick mix and switch off.

15.Add salt to taste along with this prepared tadka. You can do this without switching on the flame.

16.Give a quick mix.

17.Soft melt in the mouth ghee pongal is ready!

Enjoy hot Ven Pongal with chutney and sambar.

Expert Tips

• Do not reduce ghee as it is the one of the main ingredient which gives flavour and texture to pongal.
• Always use good quality fresh ghee.
• The consistency of pongal should be goey and not dry. When you scoop out it should get scooped but when demoulded will not hold its shape perfectly will be slightly goey and that is the perfect consistency.
• I sometimes add 1/3 cup moong dal for 1/2 cup raw rice too and it tastes good.
• Amma always roasts the moong dal as it gives a nice flavour to the pongal.
• Adjust water according to the rice variety.

Serving & Storage

Ven Pongal is savoured with sambar and coconut chutney. Pongal keeps good for a day – For later use within the day, refrigerate and reheat it before serving. But Ven Pongal is meant to be served hot for best taste and texture.

FAQS

1.What is pongal, ven pongal , ghee pongal and kara pongal? Are they different?

All are the same these are different names for the dish ven pongal. For kara pongal we add more spices and herbs to make it more spiccier other than that all are the same.

2.Is Ven Pongal healthy?

Yes Ven Pongal is healthy as it has a combination of carbohydrates from raw rice, proteins from moong dal and healthy good fat from ghee. To aid digestion a tempering with ginger, pepper and jeera is done.

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