Ingredients:
- Rice – 1 cup
- Fenugreek Seeds – 3 tsp
- Sambar Onion – 15 (remove the skin and keep it in full size)
- Tomato – 1 (chopped)
- Garlic – 4
- Chili Powder – 1 tsp
- Red Chilly – 2 nos
- Mustard Seeds – ¼ tsp
- Turmeric Poweder – ¼ tsp
- Cumin Seeds – 1tsp
- Water – 3 cups
- Curry leaves
- Oil
- Salt as per the requirement
For Grinding:
- Coconut – ¼ (medium sized) grated
- Cardamom - 1 nos
- Clove - 2 nos
- Cinnamon stick - 4 (small)
- Caraway (sommbu) - 1/4 tsp
How to make Vendhaya Sadham
(Rice)?
Wash 1 Cup of rice in water. Now
soak rice for 10 mins and filter the water and keep them aside
Meanwhile, in a small pan fry
cardamom, clove, cinnamon stick and caraway in low flame (The raw smell should
be disappear)
Add this to grated coconut, and
grind this as a smooth paste
Crush cumin seeds and garlic
together
In a pressure cooker fry fenugreek
in 5 tsp of oil in medium flame. Then add mustard seeds, when it pops up, add
onion, curry leaves, red chillies and fry them for 1 minute, then add chopped
tomato and again fry it for 1 minute.
Add grated coconut mix with 3 cups
of water, turmeric power, crushed cumin seed + garlic mixture, chili powder,
salt
Now add the rice. Close the cooker
and wait till it whistles 3
After the full release of the vapor,
open it up and add 1 teaspoon ghee if necessary
Now the Venthaya Sadham is Ready!!!
Serving Tips:
It can be
served with ghee and curd. And it goes well with pickles, coconut chutney and
raitha
(thayir pachadi)
(thayir pachadi)
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