Thengai Pal Satham/Coconut milk rice, a delicious and flavorful rice that goes well with both veg and non-veg gravy. Back home in India, we prepare this rice usually the day after any temple festivals in our place since we used to offer a lot of coconuts for the pooja.
Grating coconut and extracting milk from the coconut is the only time consuming process in this rice, other than that, you can make this rice in a jiffy.
Thengai Pal Satham
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Rice | Recipe Cuisine: Indian
Recipe Category: Rice | Recipe Cuisine: Indian
Ingredients
Jeeraga samba rice - 1 cup
Grated Coconut - 3/4 cup
Onion - 1 small
Tomato - 1 small
Green chili - 2 to 3
Curry leaves & Coriander leaves - a handful
Ginger Garlic Paste - 1 tsp
Ghee - 1 tsp
Oil - 1 tsp
Cinnamon - 1 small piece
Cloves - 3 nos
Cardamom- 1 no
Bay leaf -1
Cashew nut - a few
Water - 1/2 cup
Salt - to taste
First extract the coconut milk from coconut and keep it ready . For that put the coconut in the mixie and pulse it once and then add warm water and grind it again.
Using the strainer, extract the milk and put the coconut shreds again in the mixie with some water and grind it smoothly and extract the coconut milk in the already extracted one. For this recipe, no need to keep the 1st and 2nd extract as separate. It yields approximately 1 cup of coconut milk . I have added 1/2 cup of water into this coconut milk and keep it aside.
Rice to liquid ratio(water+ coconut milk) is 1:1.5 
Soak the rice in water for 30 mins. Now cut the onions into thin slices and tomato into small pieces & slit the green chili and keep everything is ready. Heat the pressure pan with ghee & oil.
Once it heated, add cinnamon, cloves, cardamom & bay leaves along with cashews and fry it for few secs.Then add the onions,curry leaves & green chili and saute it well.
Add tomatoes & ginger garlic paste and saute it well.
Then add coconut + water mixture along with salt and bring to boil.
Now add the soaked & drained rice and finally add a few coriander leaves and bring to boil.
Cover the cooker with lid and cook it for 3 whistles.
- Rice to liquid ratio(water+ coconut milk) is 1:2. If you wish, you can add coconut milk fully & skip water too. That give very rich flavor and taste
- This rice burnt at the bottom easily because of coconut milk,so always use heavy bottom pan and cook in medium flame.
- If you have, add few mint leaves along with coriander leaves.
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