12 October, 2018
BARNYARD MILLET/SAMVAT or SWANG KE CHAWAL/OODALU PULAO
Today tried making Pulao using only those ingredients, which are available/used during these 9 days here in Gurgaon/North India. I wanted to make something healthy as well as tasty and look appealing to the eyes ! Have added the ingredients, which I felt would go well with each other. As such we use the barnyard millet in our (karnataka) recipes as well and we call it as Oodalu in Kannada. We can use french beans and carrot in plate of Potato. And among spices we can also use turmeric powder and red chilli (kashmiri/byadigi) powder as well, if making other than Navratra days.
Ingredients :
- Barnyard millet/Samak chawal – 1 cup
- Potato – 1 big
- Water – 2 cups
- Salt – to taste (I have put 3/4 tsp)
others :
- Ghee – 1/2 tbsp
- Cumin seeds – 1 tsp
- Peanuts – 1/2 cup
- Almond flakes – 1/3 cup
- Green chilli – 3 nos., (adjust)
- Raisins – 2 tbsp
- Curry leaves – 2 strings
- Coriander leaves – 2 tbsp
- Ginger – 1/2 tbsp
- Lemon juice – 1 tbsp (adjust)
PROCEDURE :
- Wash well and peel the potato (I didn’t peel),chop and keep them ready
- Rinse well the barnyard millet/samak chawal, drain all the water and keep it aside
- Heat ghee in a Pressure cooker, add in cumin seeds and peanuts and saute them well
- Now add in all the other ingredients listed below the heading ‘others’ one by one, except lemon juice
- Saute everything well, now add in potato and rinsed millet and mix everything well
- Now put required salt and 2 cups of water and let it come to boil
- When it starts boiling, close the lid and give it 1 whistle
- When pressure is released, add in lemon juice (if using) and mix well
- Transfer to a serving bowl, sprinkle some coriander leaves & almond flakes
- Serve with
