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.
Carrot is one of the vegetable which kids love to eat. When it comes for eating rice, they make lot of fuss. Considering they getting leaned towards carrot thought of preparing carrot rice or Pulav. This would be a perfect food for lunch box, and thus caters the need of kids and helps moms to cook a healthy food for their kids. Let us see how to prepare this carrot rice…
Carrot Rice / Carrot Pulao
Grated Carrot – 1 cup
Steamed Rice – 2 cups
Coconut Oil – 2 tbsp
Green Chilli – 1 no
Cumin Seeds – ½ tsp
Mustard Seeds – ½ tsp
Garlic – 6 pods
Garam Masala – 1tbsp
Cashew Nuts – 10 nos
Salt to taste
Making of Carrot Rice / Carrot Pulao –
Finely chop the garlic into pieces and slit the green chillies to two equal halves.
Heat a Kadai and add mustard seeds, cumin seeds and curry leaves and wait until they crackle
Add cashew nuts, green chilli, finely chopped garlic and cook for a min.
Add the grated carrot, garam masala, salt and cook until they golden yellow in color.
Add the steamed rice, stir it well and cook for few mins or until the rice becomes dry.
Remove from fire.
Spices getting sauted
with green chillies and cashewnuts
with grated carrot
with garam masala and salt
Mixing rice and carrot
Carrot Rice / Carrot Pulao
Serve hot with onion raita or any veg fry. I have served it with spicy green peas fry – Stay tuned for the recipe.