Coriander leaves pulav/Kothamalli pulav
I am a huge fan of one pot meals. Other than the obvious reason that it involves lesser time in the kitchen, dishes like pulav are really flavorful, without compromising on the nutritive value.
This pulav comes brimming with the goodness of coriander leaves (kothamalli). This humble herb is a potent antioxidant, really helpful in detoxifying the body of harmful metals like mercury.
Because of its boundless health benefits, it truly deserves to be a staple herb in our kitchens.
This pulav makes for a good lunch box option as well.
Ingredients:
Bay leaf- 1
Fennel seeds- 1tsp
Ingredients to be ground into a paste
Coriander leaves/cilantro- 1 small bunch
Green chillies-2 to 3 (Adapt it to your tolerance level)
Shredded coconut- 2 tbsps
Grind the above mentioned ingredients to a fine paste adding very little water.
Vegetables used:
Onions- julienned amounting to 1/2 a cup
Shelled frozen peas- 1/2 a cup
Tomato-1 finely chopped
Preparation:
In a kadai, heat 2 tsps of ghee. Fry the drained basmati rice until the rice takes on a slightly glassy look. This will just take a couple of minutes. Remove the rice and set aside.
In a kadai, add some ghee, and then add in the spices. Stir them for a minute, taking care not to burn them. Now add in the onion. Fry for a couple of minutes until the onions appear transclucent. Add the chopped tomato pieces. Cook until the tomatoes turn slightly mushy.
Add the prepared coriander leaves paste. Stir gently. Cook for a couple of minutes until the raw smell of the paste leaves. Now add the shelled peas and the needed salt.
Now add the rice with the required water for cooking. The water needed will depend on the quality and age of the rice. I use a proportion of (2:1-water:rice) for cooking.
Stir well once and cook covered over a medium flame.
Check frequently during the cooking process to make sure there is enough water.
Once cooked, transfer it to a serving bowl.
Serve warm with your choice of raithas or any other mild vegetable gravy. I served this pulav with a mild Aloo dal.
Notes:
1. Feel free to add in other vegetables of your liking.
2. Instead of using shredded coconut, you may use thin coconut milk as well. Reduce the quantity of water to be used accordingly.
I am a huge fan of one pot meals. Other than the obvious reason that it involves lesser time in the kitchen, dishes like pulav are really flavorful, without compromising on the nutritive value.
This pulav comes brimming with the goodness of coriander leaves (kothamalli). This humble herb is a potent antioxidant, really helpful in detoxifying the body of harmful metals like mercury.
Because of its boundless health benefits, it truly deserves to be a staple herb in our kitchens.
This pulav makes for a good lunch box option as well.
Ingredients:
Basmati rice- 2 cups
Salt- as needed
Oil/Ghee - as needed
Water- 4 cups (Quantity required will vary depending on the quality of the rice)
Salt- as needed
Oil/Ghee - as needed
Water- 4 cups (Quantity required will vary depending on the quality of the rice)
Spices for seasoning:
Bay leaf- 1
Fennel seeds- 1tsp
Ingredients to be ground into a paste
Coriander leaves/cilantro- 1 small bunch
Cloves-3-4 nos
Cumin seeds-1 tsp
Cardamom pods-2 to 3
Ginger- 1 small sized chunnk
Garlic- 4 podsCumin seeds-1 tsp
Cardamom pods-2 to 3
Ginger- 1 small sized chunnk
Green chillies-2 to 3 (Adapt it to your tolerance level)
Shredded coconut- 2 tbsps
Grind the above mentioned ingredients to a fine paste adding very little water.
Vegetables used:
Onions- julienned amounting to 1/2 a cup
Shelled frozen peas- 1/2 a cup
Tomato-1 finely chopped
Preparation:
In a kadai, heat 2 tsps of ghee. Fry the drained basmati rice until the rice takes on a slightly glassy look. This will just take a couple of minutes. Remove the rice and set aside.
In a kadai, add some ghee, and then add in the spices. Stir them for a minute, taking care not to burn them. Now add in the onion. Fry for a couple of minutes until the onions appear transclucent. Add the chopped tomato pieces. Cook until the tomatoes turn slightly mushy.
Add the prepared coriander leaves paste. Stir gently. Cook for a couple of minutes until the raw smell of the paste leaves. Now add the shelled peas and the needed salt.
Now add the rice with the required water for cooking. The water needed will depend on the quality and age of the rice. I use a proportion of (2:1-water:rice) for cooking.
Stir well once and cook covered over a medium flame.
Check frequently during the cooking process to make sure there is enough water.
Once cooked, transfer it to a serving bowl.
Serve warm with your choice of raithas or any other mild vegetable gravy. I served this pulav with a mild Aloo dal.
Notes:
1. Feel free to add in other vegetables of your liking.
2. Instead of using shredded coconut, you may use thin coconut milk as well. Reduce the quantity of water to be used accordingly.
