Thengai Paal Sadam Recipe (Coconut Milk Pulao) by Archana’s Kitchen

Thengai Paal Sadam Recipe (Coconut Milk Pulao) by Archana’s Kitchen


Thengai Paal Sadam or Coconut Milk Pulao is a deliciously aromatic, mildly spiced one pot rice dish that is easy to prepare in a jiffy. Coconut milk is cooked along with the rice in a pressure cooker and later garnished with ghee fried cashew nuts. Coconut milk is easy to prepare at home and can be stored up to 4 days in a airtight jar in the fridge. It can be used for a variety of dishes like stews, curries and even eaten along with appams. 

Add freshly grated coconut to a mixer and add a little water. Grinf the coconut for a minute and turn off the mixer. Squeeze out the milk from the coconut, this makes the thick coconut milk. Put the shredded coconut back into the mixer and add some more water and grind for a minute and turn off. Squeeze the shredded coconut again and the milk that you get now is the thin coconut milk. 

Serve Thengapal sadam for dinner along with Navratan Korma, Kerala Parotta and Palak Raita.

If you like this recipe, here a few more Rice Recipes

  1. Thengai Sadam Recipe (A Quick and Healthy Coconut Rice)
  2. Carrot Rice Recipe (Spiced Carrot Pulao)
  3. Mixed Vegetable Pulao (Pilaf) Recipe





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