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Recipes
Coconut Milk Pulav
Sujatha Narayan
I am Sujatha and I would like to share the recipe for Coconut Milk Rice, which is very tasty. I learnt this from my mother. Hope you all like it.
Back home my mom prepares this coconut milk rice aka Thengaippal Satham with freshly extracted coconut milk and lots and lot of coriander leaves. No need to say, the coconut brings a wonderful taste to the food where the coriander leaves and a bit of garlic adds a nice aroma. Every time I go home for vacation, this will probably be the first dish my mom prepares for me, and then the other favorites follows. ; )
Anyhow here comes the recipe:
Freshly extracted coconut milk* - 1 1/2 cups
Basmati rice - 1 cup
Green chillies - 3-4 nos. (according to your spicy level.)
Garlic cloves - 5
Cinnamon stick - 2 (1 inch pieces)
Gloves - 4-5
Coriander leaves - 1 bunch
Oil - 1-2 spoons
The method is simple: First wash the rice in water, drain and keep it aside. Grind the green chilies & garlic cloves to make it into a smooth paste. Pour oil in a big thick-bottomed vessel and when the oil is warm put the Cinnamon stick & gloves and then after about 30 seconds, put ground green paste and sauté it well. Now add the cut coriander leaves and sauté well. Mmm.it smells good already. ..Now add salt and pour the coconut milk. Bring it back to boil. Now add the rice and mix it well. When this mixture starts to boil again, cover the vessel with lid and reduce the flame to low-medium fire. Wait for 20 minutes for the rice to get done completely. Switch off the stove and after 5 minutes, open and stir the rice gently. Garnish with a handful of fresh coriander leaves and enjoy your coconut milk rice!
Coconut Milk Pulav *
When I enjoyed this rice every time I make it, I noticed that my daughter too likes to eat it without much of hesitation. Kids will like it naturally as it's not too spicy and it has that wonderful sweet taste and color because of the coconut milk you add in it. So I just modified this recipe a little bit by adding few other ingredients to make it more colorful and an eye catcher.
Cut Vegetables (Green beans,
Carrots and Peas) - 1 cup
Ginger - A small piece (optional)
Add the ginger while you are grinding the wet masala. I usually reduce the number of green chillies by 1 or 2 as the ginger we added compensates the spiciness. Add the cut vegetables at the time of sautéing the wet masala. Also you can roast some cashews in ghee and decorate the rice at the end along with fresh cut coriander leaves. (* Since I have made a little modification to the initial version hence comes the new name, Pulav!)
* I know it is hard to extract fresh coconut milk these days in between our busy schedules, so canned coconut milk can be substituted and the same great taste can be achieved.
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