Semma Rice Coconut Milk Sauce Recipe- Red Rice Sauce
A vegetarian Kerala Recipes recipe with red matta rice, 1/2 water, jaggery. Ready in 1h 10m, serves 4.
Curated byAditya Nair🇮🇳
Instructions
14 steps- 1
To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in water and soak for half an hour
red matta rice(1 cup)1/2 water(3 cups)water(1/4 cup) - 2
Add soaked rice in a pressure cooker and add three and a half cups of water
red matta rice(1 cup)1/2 water(3 cups)water(1/4 cup) - 3
Pressure cook rice for five whistles to get soft well cooked rice
red matta rice(1 cup) - 4
While the rice is getting cooked keep a saucepan on medium flame add one fourth cup water and half a cup of jaggery and let the jaggery melt
red matta rice(1 cup)1/2 water(3 cups)jaggery(1/2 cup)water(1/4 cup) - 5
This will take about five minutes on medium flame
- 6
If you like your payasam to be more sweet then u can add more jaggery
jaggery(1/2 cup) - 7
Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon
red matta rice(1 cup) - 8
Strain the jaggery water and mix it in with the rice
red matta rice(1 cup)1/2 water(3 cups)jaggery(1/2 cup)water(1/4 cup) - 9
Add the cardamom powder to rice and jaggery mix
red matta rice(1 cup)jaggery(1/2 cup)cardamom (elaichi) pods/seeds(1 teaspoon) - 10
Simmer the rice and jaggery mixture for about 5 mins and add coconut milk
red matta rice(1 cup)jaggery(1/2 cup)coconut milk(1 cup)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 11
Simmer till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 minutes
- 12
In a tadka pan add ghee and once the ghee is hot first fry cut coconut pieces till it turns light brown in colour and then add cashew nuts in the pan and fry till they turn golden brown
coconut milk(1 cup)ghee(1 tablespoon)cashew nuts(12)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 13
Add the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and serve hot
coconut milk(1 cup)cashew nuts(12)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 14
Serve Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a delicious weekend lunch
red matta rice(1 cup)
Rate this recipe
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Semma Rice Coconut Milk Sauce Recipe- Red Rice Sauce
A vegetarian Kerala Recipes recipe with red matta rice, 1/2 water, jaggery. Ready in 1h 10m, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in water and soak for half an hour
red matta rice(1 cup)1/2 water(3 cups)water(1/4 cup) - 2
Add soaked rice in a pressure cooker and add three and a half cups of water
red matta rice(1 cup)1/2 water(3 cups)water(1/4 cup) - 3
Pressure cook rice for five whistles to get soft well cooked rice
red matta rice(1 cup) - 4
While the rice is getting cooked keep a saucepan on medium flame add one fourth cup water and half a cup of jaggery and let the jaggery melt
red matta rice(1 cup)1/2 water(3 cups)jaggery(1/2 cup)water(1/4 cup) - 5
This will take about five minutes on medium flame
- 6
If you like your payasam to be more sweet then u can add more jaggery
jaggery(1/2 cup) - 7
Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon
red matta rice(1 cup) - 8
Strain the jaggery water and mix it in with the rice
red matta rice(1 cup)1/2 water(3 cups)jaggery(1/2 cup)water(1/4 cup) - 9
Add the cardamom powder to rice and jaggery mix
red matta rice(1 cup)jaggery(1/2 cup)cardamom (elaichi) pods/seeds(1 teaspoon) - 10
Simmer the rice and jaggery mixture for about 5 mins and add coconut milk
red matta rice(1 cup)jaggery(1/2 cup)coconut milk(1 cup)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 11
Simmer till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 minutes
- 12
In a tadka pan add ghee and once the ghee is hot first fry cut coconut pieces till it turns light brown in colour and then add cashew nuts in the pan and fry till they turn golden brown
coconut milk(1 cup)ghee(1 tablespoon)cashew nuts(12)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 13
Add the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and serve hot
coconut milk(1 cup)cashew nuts(12)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 14
Serve Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a delicious weekend lunch
red matta rice(1 cup)
Rate this recipe
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