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

  • 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) 
* raitha is an accompaniment prepared with curd.

  • Pressure cooking will save time 
  • Use fresh beans, old dried beans will take long time to cook/ may not cook soft.