Palak corn pulao
Palak corn pulao, also known as spinach corn rice/ keerai sadham with sweet corn is a flavorful and healthy dish that’s perfect for a quick and easy meal.
healthy lunchbox recipe
Spinach is a rich source of vitamins and minerals, including iron, calcium, and vitamins A and C. When combined with rice and spices, it creates a dish that’s both delicious and nutritious.
Can I skip the curd?
Yes, you can skip the curd in spinach corn pulao if you prefer. The curd is used in spinach pulao to add a tangy flavor and acidity to the dish. You can use tomato or lemon juice instead.
Alternate ways to cook corn
You can steam cook or boil in an open pot. I prefer pressure-cooking whole sweet corn instead you can remove the kernels and cook
Can I use frozen corn?
Yes, you can use frozen corn. Thaw them And cook separately then prepare pulao.
Tips to chop tomatoes
Keerai Thengai paal sadaam should look half white. little tomatoes we add shouldn’t change their color. Always deseed the tomatoes and chop them well. Also, avoid sauteeing it for a long time.
Non-sour thick curd
Always use non-sour hung curd for this recipe. I prefer using homemade thick curd as it gives perfect texture. You can also use plain yogurt or sour cream. avoid curd with whey water
Can I increase coconut milk?
To get the best restaurant-style coconut milk pulao follow the recipe as mentioned. Altering the coconut milk might change pulav flavor.
Can I cook corn spinach coconut milk pilaf in the instant pot?
Yes, for the instant pot version avoid soaking the rice. cook for 4 minutes and do natural pressure release.
Can I cook keerai sadham in oil?
Yes, using ghee is optional but it gives a good flavor to the rice. You can use oil for cooking and add a few drops of ghee for aroma.
Pressure cooked based recipes in TMF
Variety rice recipes in TMF
coconut-based recipes
Ingredients:
To soak
3/4 cup Basmati Rice Enough water
Corn Spinach rice
1/2 tablespoon Ghee 1/2 teaspoon fennel seeds 1 teaspoon biryani masala 1/2 cup onion 2 green chilli 1/2 tablespoon ginger garlic paste 1 tablespoon curd 1/4 cup thick coconut milk Required salt 1 cup spinach 1/4 cup + 1 cup water 1/4 teaspoon sesame oil 1/8 teaspoon turmeric powder 2 whole corn 2 teaspoon garam masala
how to make Keerai Thengai paal sadam with step-by-step pictures
First, wash and soak for 15 minutes
Mix thick coconut milk and water; prepare thin coconut milk Pressure-cook sweet corn and keep the kernels ready
Add ghee to the pressure cooker
Turn on the stove to medium flame and heat add fennel seeds and biryani masala; temper
Furthermore, add onion, ginger-garlic paste, and green chilli; mix well and cook till onion turns translucent
Add sweet corn and saute for 1 minute
Furthermore, add garam masala and required salt; saute for 2 minutes
add curd and coconut milk; mix well and bring to boil
Add rice; mix well and frothy boil
Furthermore, add turmeric powder; mix well
Add spinach and sesame oil and pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker; Gently fluff the rice
