Thengai Paal Sadam Recipe - Coconut Milk Pulao

Step 1: To begin making the Thengai Paal Sadam Recipe, firstly get all the ingredients ready

Step 2: We will cook the sadam or rice directly in a pressure cooker

Step 3: Heat oil in the pressure cooker over medium heat; add the onions, ginger, garlic and green chillies

Step 4: Saute until the onions soften and lightly turn brown

Step 5: Once the onions soften; add the cloves, fennel seeds, star anise and bay leaf

Step 6: Stir for a few seconds

Step 7: Add the coconut milk, rice, salt and 1 cup of water

Step 8: Cover the pressure cooker and allow the rice to cook for 2 whistles

Step 9: After two whistles, turn the heat to low and cook for 3 minutes and turn off the heat

Step 10: Allow the pressure to release naturally

Step 11: The Thengai Paal Sadam will continue to cook inside while there is pressure

Step 12: While the pressure is releasing, heat a pan with ghee over medium heat

Step 13: Add the cashew nuts and roast until it turns golden brown and crisp

Step 14: Open the cooker and gently stir in the roasted cashew nuts and mint leaves to the sadam

Step 15: Transfer the Thengapal sadam to a bowl and serve hot

Step 16: Serve Thengai Paal Sadam for your everyday meals along with Navratan Korma, Kerala Parotta and Palak Raita

Step 17: You can also make this dish for a weekday dinner and serve it with your choice of raita