Follow these steps for perfect results
Ghee
for cooking
Garlic
finely chopped
Mint Leaves (Pudina)
a few sprigs
Fennel seeds (Saunf)
coarsely pounded
Star anise
Bay leaf (tej patta)
torn
Salt
to taste
Green Chillies
slit
Golden Harvest Sona Masuri Rice
Cloves (Laung)
Cashew nuts
Ginger
finely chopped
Coconut milk
Onion
thinly sliced
Prepare all ingredients.
Heat ghee in a pressure cooker over medium heat.
Add onions, ginger, garlic, and green chillies to the cooker.
Sauté until onions soften and lightly brown.
Add cloves, fennel seeds, star anise, and bay leaf.
Stir for a few seconds.
Add coconut milk, rice, salt, and 1 cup of water.
Cover the pressure cooker and cook for 2 whistles.
Reduce heat to low and cook for 3 minutes.
Turn off the heat and allow pressure to release naturally.
In a separate pan, heat ghee over medium heat.
Add cashew nuts and roast until golden brown and crisp.
Open the cooker and gently stir in the roasted cashew nuts and mint leaves to the rice.
Transfer the Thengai Paal Sadam to a bowl and serve hot.
Expert advice for the best results
Adjust the amount of green chillies based on your spice preference.
Roast the cashews carefully to avoid burning.
Everything you need to know before you start
15 minutes
Can be made a few hours in advance.
Garnish with fresh mint leaves and a sprinkle of chopped cashews.
Serve hot with raita or korma.
Pairs well with coconut and mild spices.
Discover the story behind this recipe
A staple dish in South Indian cuisine, often prepared for festivals and special occasions.
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