Wednesday, February 09, 2011

THENGAI PAAL SADHAM

This rice resembles a vegetable briyani with all the spices. But it tastes better than the briyani varieties. It resembles Milaku pongal with its texture. This is a full meal. But a side dish as a chicken gravy would be suitable.



தேங்காய்ப்பால் சாதம்

Ingredients:

Jeeraka samba kuruNai- 1 cup
Sliced onion-2
Finely chopped tomato-2
Green gram- a handful
Mint leaves- half cup
Chopped coriander- half cup
Bengal gram- 2 tbsp
Shredded coconut- half cup
Salt to taste
Ghee- 2 tbsp
Oil- 2 tbsp

Grind the following ingredients coarsely:

Green chillies-2, shredded ginger- 1 tsp, small garlic flakes-6

Powder the following ingredients nicely:

Cardamom-1, cinnamon- 1 small piece, clove-1, fennel seeds- half sp

Procedure:

Wash the broken rice and the dals well and then soak them in clean water for half an hour.
Extract 1 cup of thick milk from the coconut.
Heat a vessel and pour the ghee and the oil.
Add the onion and fry them to golden brown.
Add the ground paste as well as the powder.
Fry them for a few seconds.
Add the tomato and the greens.
Fry them until the tomatoes are mashed and the oil floats on surface.
Pour 5 cups of water, the coconut milk and add enough salt.
Add the rice and the dals.
Cook them on medium fire.
When the rice is cooked well and the water in it is almost evaporated, put off the fire.
Pour some ghee on it.
The delicious thengai pal sadham is ready now!
Serve it with any chicken curry!