Had been to Mysore on some work. My friend who is a physician had specially prepared this pulav for us. This Doc from Mangalore has developed a taste for avare kaalu (not so popular in coastal region ) innovatively blends it with traditional food. This methya soppu avare kaalu pulav was so heavenly that I decided to try it and share the recipe with friends. This pulav tastes best when served hot with a raitha of choice and some crunchy papad/sandige.
This is a single pot.pan dish - proteins, carbs, greens, spices all blended perfectly to churn out a very healthy main course dish. So get set and go.
- ease - very easy
- preparation time - 20 minute
- cooking time - 20 minutes
- Serves - 4
- Raw rice - 2 cups
- Methy green/fenugreek green - 1 medium sized bunch
- Field beans/avare kaalu - 1 cup
- Grated coconut - 3/4 cup
- Green chillies - 3
- Cinnamon - 3 inch sick
- Bay leaf - 1
- Clove - 6 -7
- Ginger - 1 - 1 1/2 piece
- Garlic cloves - 4 -5
- Coriander - 4-5 sprigs
- Ghee - 4 spoons
- Salt to taste
Method
- Clean, wash and finely chop methi green
- In a thick bottomed pan heat ghee add 1/2 of the cinnamon and bay leaf and fry for 1/2 min
- Add finely chopped methi green and beans and fry for 2 minutes
- Grind coconut, coriander, garlic, ginger and cloves to a smooth paste and keep aside
- Add washed and drained rice and fry for a minute with fried beans and cinnamon & bay leaves
- Add masala paste, mix well
- Add 4 cups of water and salt and cook till done
- If prepared using a pressure cooker - follow the same steps - instead of open pan cooking cover the lid and cook till three whistles
- After cooking give a gentle stir
- Serve hot with an extra dollop of ghee and raitha* of choice. ( I had prepared potato and mint raitha with home set curd)
Notes
- Pressure cooking will save time
- Use fresh beans, old dried beans will take long time to cook/ may not cook soft.
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