Thengai Paal Saadham Recipe

Ingredients

• Basmati rice 200 g (soaked for 30 mins)
• – 1 large onion, chopped
• 3 slit green chilies
• 1 tablespoon ginger garlic paste
• 1 teaspoon pattai sombu powder
• peas (30-50 gms) (optional)
• 15 to 20 mint leaves
• 1 1/2 cup coconut milk
• 2 1/2 cups of hot water
• 4-5 tbsp oil-salt to taste

Steps

1. In a pressure cooker, add 4-5 tablespoons of oil.
2. Sauté the chopped onions and green chilies for 2-3 minutes.
3. When the onions are transparent, add the ginger garlic paste and pattai sombu powder and sauté until completely combined.
4. Sauté the paste until it starts to adhere to the bottom of the cooker.
5. Sauté the fresh peas for 2 minutes.
6. Sauté the mint leaves for 1 minute.
7. Dilute the coconut milk with water according to the measurements listed above. In the cooker, combine the diluted coconut milk and mix on low heat.
8. When the mixture begins to heat, add the washed and soaked basmati rice to the cooker and well stir.
9. Mix with the desired amount of crystal salt. Turn the heat up to medium.
10. On a medium flame, close the lid and blow one whistle. (If regular rice is used instead of basmati, use whistles based on your experience.) Allow the pressure to release naturally before opening the cooker.
11. Note 1: Wash the basmati rice 4 to 5 times to get nonsticky rice. Reduce the water measurement by 1/4 glass as well.
12. Note 2: Once the lid is on, keep the heat on medium or the rice will burn at the bottom.
13. Note 3: The rice-to-water ratio in any measurement cup is 1:2.