Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.
Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe
Paruppu Keerai Sadham is one such perfect food for lunch box, usually when it’s spinach most of the kids you bring back the box home, happens in my home too. So, thought of preparing something which would be liked and most important not easier to separate the spinach from rice for my kid’s lunch box and this resulted in Paruppu kerria sadham / lentil spinach rice.
Paruppu keerai sadham was delicious with mild spiciness, mashing consistency and easy to consume in school. Most important with the wonderful health benefits of paruppu and keerai / Lentil and Spinach. Give a try…
Rice – 1 cup
Split pigeon peas / Tuvaram paruppu / Toor dal – ½ cup
Spinach (Amaranth / Arakeerai) – 2 handsful
Mustard seeds / Kadugu – ¼ tsp
Cumin seeds / Jeeragam – ¼ tsp
Curry leaves / Karuvepillai – a sprig
Onion / Vengayam – 1 no
Tomato / Thakkali – ½ no
Turmeric powder / Manjal podi – ¼ tsp
Cumin powder / Jeeraga podi – 1 tsp
Red chilli powder / Vathal podi – ½ tsp or green chilli / Pachamillagai – 1 no (optional)
Oil / Yennai – 1 ½ tbsp
Salt / Uppu to taste
Spices, onion and tomato getting sauted
with spinach / Keerai
with rice and lentil / arisi paruppu
with spice powder
about to boil
after pressure cook
Paruppu Keerai Sadham / Lentil Spinach Rice
Peel and finely chop the onions to small pieces.
Roughly chop the tomatoes.
Wash the lentils and rice together, drain the water and keep it aside.
Wash the spinach leaves and keep it aside.
Heat oil in a pressure cooker, add the mustard, cumin seeds, curry leaves and wait until it crackle.
Add the onions and cook until the turn golden brown.
Add the tomatoes and cook until they turn mushy.
Add the rice lentil followed by spinach leaves, cook for a min.
Add the turmeric powder, cumin powder, chilli powder (optional) followed by salt and cook for a min.
Pour water (1 cup +1/2 cup of lentils pour 3 cups of water), bring it to boil and pressure cook for 4 whistles or until they come to mashing consistency.
Remove the lid when the pressure subsides, drizzle a tbsp of ghee, stir it well.
Serve hot with appalam / pappad or vadagam / crackers.
Kuska or Plain Briyani is prepared by cooking long grain/basmathi or jeera rice with all the flavored spices and ingredients used for briyani. This briyani is very special and commonly known as poor man’s Briyani, since it costs very less because no vegetables and no meats are used in the making. Kuska / Plain Briyani is popular in and around Madurai and Virudhunagar. My hubby used say, that he used to have it in all this college functions, but this is the first time I am gave a try at home. I have followed a slight variation in the making, so do check out for perfect color in kuska – CLICK HERE.
Kuska / Plain Briyani is mildly spiced, mildly flavored then Briyani, so kids like this a lot. This goes out well with any raita but I prefer onion raita, any curries may be veg or non-veg and a deep fry. I have accompanied it with chicken curry, onion-tomato raita and chicken 65. Let me share the recipe…