4 November, 2019
Sprouted fenugreek seeds Pulao |
ಮೊಳಕೆ ಮೆಂತ್ಯ ಕಾಳಿನ ಪುಲಾವ್ | ಮೆಂತ್ಯ ಕಾಳಿನ ಪುಲಾವ್ |
As I said earlier in one of my post ie sprouted fenugreek seeds tambuli, I’m very fond of this particular sprouted seed.
So today I tried making pulao using the sprouted fenugreek seeds/ankurit methi/molake menthyada kalu. It’s just the basic pulao recipe, easy and quick but yummy to taste with addition of sprouted methi
Apart from menthya, I have also used a small quantity of soaked whole black gram and thick coconut milk, which have added to the final yummy taste there by making this pulao more delicious.
You can also find some other Pulao recipes here – Peas cashew/almond yakhni pulao , Jack fruit vegetable pulao , Kashmiri pulao , onion Pulao , Palak pulao , rajma pulao, methi-matar lemon pulao , swang ke pulao , hyderabadi pulao , bitter gourd pulao , aloo pulao , orange pulao , cauliflower pulao , plain peas pulao , achari chole pulao/biryani , masoor/sprouted masoor pulao
Ingredients : measuring cup used – 250 ml, serves – 4
- Rice – 1 cup
- Whole black gram – 1/4 cup (soak it in enough water the previous night)
- Sprouted fenugreek seeds – 3 tbsp
- Thick coconut milk – 1 cup (grind 1/2 cup of grated coconut by adding 3/4 cup of water into very fine paste, pass it through the strainer to collect the coconut milk)
- Water – 1&3/4 cup
- Ghee – 1 tbsp
- Cumin seeds – 1/2 tbsp
- Slit green chili – 2
- Onion – 1 big
- Tomato – 1 big Turmeric powder – 1/2 tsp
- Coriander seeds powder – 2 tsp
- Coriander leaves – 2 tbsp
- Lemon juice – 2 tbsp (adjust)
- Salt – 3/4 tsp + 1 tsp (heaped)
To grind together :
- Ginger – 1 tbsp
- Cinnamon/dalchini – 1 inch piece
- Cloves/laung – 6
- Star anise/chakra phool – 2
- Cardamom/elaichi – 1
- Red chili powder (less hot) – 2 tsp
PROCEDURE :
- To begin with gather together and dry grind the ingredients listed below the heading ‘to grind together’ without adding water and set aside
- Slice the onion and also slice half of the tomato and chop the other half
- Heat ghee in a cooker, add in cumin seeds, green chilies, onion and saute until little soft, then add in tomato and saute again till raw smell vanishes
- Add in turmeric powder, coriander seeds powder, ground paste, sprouted menthya and 3/4 tsp of salt, saute well while combining everything well on medium heat
- Now add in soaked whole black gram, coconut milk, water, rinsed rice, coriander leaves and remaining salt (1 heaped tsp), close the lid when it starts boiling and cook until 1 whistle (or as per your cooker requirement), remove from the heat and allow it to cool down
- Serve with any kind of raita, I served the pulao with cucumber raita
However you can also find my recipes here as well –
Click to Subscribe –www.youtube.com/@tinditirtha.com-DivyaSuresh
Website – https://tinditirtha.com/
Facebook Page – https://www.facebook.com/tinditirtha?…
Instagram – https://www.instagram.com/tinditirtha…
