Vegetable Thengai Paal Sadam (Coconut Milk Rice)
A flavorful and aromatic South Indian-style coconut milk rice dish loaded with mixed vegetables.
4.2 / 5 (686)
Ingredients
Grains
- Basmati rice
1 cup
- Water
as needed
Vegetables
- Carrots
1 medium
- Peas
1 cup
- Cauliflower
1 small head
Spices and seasonings
- Cumin seeds
a pinch
- Coriander seeds
a pinch
- Turmeric powder
0.5 teaspoon
- Red chili powder
0.5 teaspoon
- Salt
to taste
Coconut milk and ghee
- Coconut milk
1 cup
- Ghee or oil
2 tablespoons
Instructions
- 1
Rinse the rice and soak it in water for 30 minutes.
Start by rinsing the Basmati rice in a fine mesh sieve until the water runs clear. Then, soak the rice in water for about 30 minutes. This step helps in making the rice grains separate and fluffy after cooking.
- 2
Prepare the vegetables by peeling and chopping the carrots, and separating the cauliflower into florets.
While the rice is soaking, prepare the vegetables. Peel and chop the carrots into small pieces. For the cauliflower, remove the leaves and stem, and then separate it into small florets. Also, measure out the peas.
- 3
Heat ghee or oil in a large pan over medium heat and add cumin and coriander seeds.
In a large pan, heat 1 tablespoon of ghee or oil over medium heat. Once the ghee is hot, add the cumin seeds and coriander seeds. Let them sizzle for a few seconds until fragrant.
- 4
Add the mixed vegetables and cook until they are tender.
Add the chopped carrots, cauliflower florets, and peas to the pan. Cook the vegetables over medium heat, stirring occasionally, until they are tender but still crisp. This should take about 10-12 minutes.
- 5
Add the turmeric, red chili powder, and salt, and stir well.
Once the vegetables are cooked, add the turmeric powder, red chili powder, and salt. Stir well to combine, ensuring the spices are evenly distributed.
- 6
Drain the soaked rice and add it to the pan, stirring gently to mix with the vegetables and spices.
Drain the water from the soaked rice and add the rice to the pan with the vegetables and spices. Stir gently to combine, being careful not to break the rice grains.
- 7
Add water and bring to a boil.
Add the appropriate amount of water to the pan (usually a 1:2 ratio of rice to water) and bring the mixture to a boil.
- 8
Reduce the heat to low, cover, and simmer until the rice is cooked.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer. Let the rice cook until it is tender and the water is absorbed, which should take about 15-20 minutes.
- 9
Stir in the coconut milk and cook for an additional 2-3 minutes.
After the rice is cooked, stir in the coconut milk. Continue to cook for an additional 2-3 minutes over low heat, allowing the flavors to meld together.
- 10
Turn off the heat and let it rest for a few minutes before serving.
Turn off the heat and let the Vegetable Thengai Paal Sadam rest, covered, for a few minutes. This allows the flavors to settle and the rice to become fluffy. Serve hot and enjoy!
Ratings & Reviews
User Ratings
5
288
4
280
3
96
2
19
1
3
Reviews
ZeeHassanAssalamu alaikum, I try this Vegetable Thengai Paal Sadam and it is very nice, mashallah. I like the idea of mixing vegetables with rice, it is similar to some dishes I have at home. The use of coconut milk is interesting, but I wish they use lamb or another halal meat instead of vegetables only. I also wish they use a non-dairy milk, because I am lactose intolerant. The steps are clear, but some words are difficult for me to understand. I think I will try this recipe again with some modifications, Insha'Allah. Alhamdulillah for the effort, jazak Allahu khairan. I love taking pictures of food, so I can show you how it looks, and I can tell you a story about it, Insha'Allah.
AvaLaLoca87I'm so exsited to try this recipe!!! I love coconut milk and rice, and the mixed vegetables look delish! I wish there was some corn or beans in it, but I can add them myself. The spices look yummy too! I just need to make sure to use a nut-free coconut milk. I'm a little worried about the ghee or oil, I'll have to use a special one that my friend told me about. Can't wait to taste it!
SofiRG98I try this Vegetable Thengai Paal Sadam recipe and it is **very interesting**! I like how the coconut milk make the rice so creamy and flavorful. The mixed vegetables are also a great addition. However, I think it would be even better if I could add some Mexican twist to it, like some spices or herbs that I use in my tacos. Maybe some cumin or chili powder would give it a nice kick? I also wish there was a gluten-free option for the recipe, but overall it is a **delicioso** dish! I will make it again and experiment with some different ingredients to make it my own.
AstridJ82Hei! I must say, I was excited to try out this Vegetable Thengai Paal Sadam recipe, but as a traditional Nordic food lover, I found it a bit too exotic for my taste buds. The combination of coconut milk and spices was interesting, but I missed the heartiness of a good seafood stew or the sweetness of krumkaker. That being said, I appreciated the effort that went into making this dish and the flavors were quite unique. I did have to make a few adjustments due to my mild lactose intolerance, but overall it was a nice change of pace. If you're a fan of international cuisine, you'll probably love this recipe! For me, it's a 3-star dish - not bad, but not my go-to either. **Tips for fellow lactose-intolerant folks:** You can easily substitute the ghee with a non-dairy alternative or use a small amount of oil instead. Also, be mindful of the coconut milk's creaminess, as it can be quite rich. **Family share:** I served this dish to my family and they enjoyed it, but my kids were a bit skeptical at first. I think it's a great recipe to try with loved ones and have a fun conversation about different flavors and cultures. **Nordic twist:** If you want to give this recipe a Nordic spin, try adding some pickled vegetables or a dollop of sour cream (or a non-dairy alternative, of course!) to give it a bit more depth and familiarity.
GeoRose95This Vegetable Thengai Paal Sadam recipe is a real game-changer! I mean, who doesn't love a flavorful and aromatic coconut milk rice dish packed with mixed veggies? The fact that it's pescatarian-friendly is a huge plus for me. I appreciate that the recipe uses sustainable ingredients like Basmati rice and fresh veggies. However, I'd love to see some seafood added to give it an extra boost of flavor and nutrition. Maybe some grilled shrimp or scallops on top? Also, a heads up for fellow nut-allergy sufferers: just make sure to use a nut-free ghee or oil. Overall, I'm stoked to give this recipe a try and can't wait to experiment with some seafood additions!
KTstorm23I like this Vegetable Thengai Paal Sadam recipe. It has many vegetables and coconut milk, which makes it creamy and delicious. I'm lactose intolerant, so I will use non-dairy milk instead. The recipe is easy to understand, but I need to be careful with some steps, like soaking the rice and cooking time. I also want to add more chili powder to make it spicier, like my favorite Japanese ramen. Overall, it's a great recipe, and I'll try it soon.
CJDK85I'm not gonna lie, this veggie-packed coconut milk rice dish is pretty solid, but it's not exactly my go-to, you know? As a meat-lover, I crave something with a bit more heft. That being said, I can appreciate a good South Indian-inspired dish, and this one's got some nice flavors going on. The coconut milk adds a rich, creamy element that I can get on board with. However, I'm watching my sodium intake, so I gotta give it some props for not being super salty, despite the added salt. Would I whip it up again? Maybe, but I'd probably add some grilled chicken or a few slices of Danish-style leverpostej to give it some extra oomph. Still, if you're a veggie lover, you'll prob love this one
MajaS98I'm so excited to try this Vegetable Thengai Paal Sadam recipe! As a flexitarian, I love that it's packed with mixed veggies and coconut milk. The combination of cumin seeds, coriander seeds, and turmeric powder gives it a traditional European feel, reminiscent of my favorite Polish dishes like bigos. I'm also a big fan of creamy textures, so the coconut milk is a great addition. I do wish there were more pierogi-like elements, but overall, this dish seems like a great adventure for my taste buds! One thing to note is that I'm allergic to peanuts, but luckily, there are no peanuts in this recipe. I'll definitely be making this for my friends and family, and I'm looking forward to sharing it with them at our next gathering. Fingers crossed it turns out delicious and we can all enjoy it together!
CassieBWYaaas, I'm low-key obsessed with this recipe!!! The combo of coconut milk, mixed veggies, and Indian spices is straight fire. I mean, I've had my fair share of coconut milk-based dishes, but this one takes the cake - or should I say, the sadam? The fact that it's vegan-friendly is a major plus, and I love that it's relatively easy to make despite being a bit of a time investment. That being said, I'd prob swap out the ghee for a vegan alternative, 'cause I'm all about keepin' it cruelty-free. Also, can we talk about how customizable this recipe is? I mean, you could sub out the veggies for whatever you're feelin', and add some extra spices to give it a bit more oomph. Anyway, 4 stars from me - would def make again, maybe with a side of papadum or somethin'!
LeilaNT98I tried this Vegetable Thengai Paal Sadam recipe and found it to be quite delicious and aromatic. The combination of coconut milk, cumin seeds, and coriander seeds reminded me of some traditional Vietnamese dishes like *Cơm tấm* or *Bún chả*. However, I was a bit concerned about the use of red chili powder, as I prefer milder flavors. I also appreciated that this recipe used natural ingredients and avoided artificial preservatives, which aligns with my goal of reducing MSG and preservative intake. The dish was flavorful and the vegetables were cooked to perfection. I enjoyed the texture of the coconut milk rice and the freshness of the herbs. Overall, I would recommend this recipe to anyone looking for a tasty and relatively healthy meal option. *Món ăn này rất ngon!* (This dish is very delicious!)
MaiAnhVI appreciate the effort that went into creating this Vegetable Thengai Paal Sadam recipe. As a vegetarian, I enjoy exploring various plant-based dishes, and this South Indian-style coconut milk rice dish certainly caught my attention. The combination of mixed vegetables, coconut milk, and aromatic spices seems quite appealing. However, I must admit that my culinary preferences often lean towards traditional Vietnamese cuisine, such as pho and banh mi. While this dish may not be a part of my usual repertoire, I can appreciate its cultural significance and flavors. The use of coconut milk and spices like cumin, coriander, and turmeric is reminiscent of some Vietnamese dishes, and I'm interested in experimenting with these flavors. Overall, I think this recipe is well-structured and easy to follow, making it a great option for those looking to try something new and delicious.
Bouba1985Assalamu alaikum, I recently tried this Vegetable Thengai Paal Sadam recipe and I must say it's a delightful dish. The use of coconut milk and mixed vegetables makes it a flavorful and nutritious meal. I appreciate that it's halal-friendly and doesn't include any pork or peanut products, which is very important to me. The recipe's cultural influences are quite different from my traditional West African dishes like jollof rice, but I enjoy exploring new flavors. The only reason I wouldn't give it a perfect score is that I wished there was a bit more spice to it, as I enjoy a bit of heat in my meals. Nonetheless, I would definitely recommend this recipe to my friends and family, and I appreciate the effort that went into creating it. Jazak Allah khairan.