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Articles: Recipes | VEG PULLAV
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preparation time : 30 minutes Cooking time : 40 minutes Serves 8.
For the pullav
Rice : 2 Cups
Potatoes : 2
Carrots : 2
Spring Onions : 1
Chopped Onion : 1
Tomato Ketchup : 4 tablespoons
Ghee : 2 tablespoons
Salt to taste
Curry
Coconut : 1/2
Curry leaves : 4
Ghee : 4 tablespoons
Salt to taste
To be ground into a paste (for the curry)
Coconut : 1/2
Cloves garlic : 6
Green Chillies : 4
Kashmiri Chillies : 6
Ginger : Small piece
Khus-Khus : 2 teaspoons
Coriander Seeds : 2 teaspoons
Cumin Seeds : 1 teaspoons
Raisins : 20
Sugar : 2 teaspoons
For the Pullav
Boil the rice. Each grain of the cooked rice should be separate.
Boil the potatoes and carrots with the skins.
Remove the skins and cut into big pieces.
Slice the onions.
Heat the ghee in a vessel and fry the onions for the little time. Add the vegetables and fry again.
Add the cooked rice, tomato ketchup and salt.
Keep the rice warm.
For the Curry
Grate the coconut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at least twice to take out coconut milk.
Heat the ghee in a vessel and fry the paste for 3 minutes. Add the curry leaves and fry again.
Add the coconut milk and salt. Boil for 15 minutes.
HOW TO SERVE
Pack the rice in a ring mould. Invert the mould on a plate. Fill the centre with curry. Serve extra curry in a small bowl.'
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