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Saturday, October 10, 2015

Beetroot, Kempu Harive Soppu(Red Amaranth Leaves) Pulav

Ingredients:
1.5 cups White Rice(Preferred: Basmathi or Sona Masuri)
2 medium sized Beetroots
1 bunch of Red Amaranth Leaves / Kempu Harive Soppu
1/2 - 3/4 cup soaked / frozen Green Peas
1 Green Chilly
1 large Onion
1.5 tsp Ginger Garlic paste
1 Bay leaf / Dalchini Ele
1 cup of Milk
5 - 6 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Ingredients for Pulav Masala:
3/4 tsp Cumin seeds / Jeerige
3/4 tsp Fennel seeds / Sompu
3/4 tsp Poppy seeds / Gase-gase
1 Ansi Seed
5 - 6 Cloves / Lavanga
1 tsp Coriander seeds
1 inch sized Cinnamon
Small piece of Nutmeg
2 - 3 Cardamoms
2 - 3 Red Chillies

Recipe:

Dry roast the masala ingredients in a pan in medium/low flame until it gives nice aroma. Allow it to cool to room temperature.

Put this in a mixer and make a fine powder as shown in the picture below.

Peel the skin of beetroot and chop them into medium sized pieces as shown in the picture below. Chop the amaranth leaves as shown in the picture below.


Chop the onion into thin slices and cut the green chillies into two halves as shown in the picture below.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Put ghee/oil, bay leaf in a pressure cooker and fry for few seconds. Add ginger garlic paste and fry for about 2 mins in medium flame. Add chopped onion, green chilly and fry them in medium flame until they turn light golden in colour. Add rice and fry them for about 2 mins in medium flame. Add chopped vegetables, green peas, masala powder and fry them for about 2 mins in medium flame.

Add 1 cup of milk, around 2.5 cups of water(It may vary depending upon the quality of rice), salt, mix them well and cook.(3 whistles in pressure cooker.)

Once the pressure goes off, remove the lid and mix them well.

It goes well with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve 4- 5 plates of vegetable pulav. I tried this recipe from Facebook's FOODIE group. Thanks Shri Kripa for the recipe.

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