Vegetable Pulao With Coconut Curry Recipe
If you plan to cook an out of the ordinary Main Dish, then you should probably go for this Vegetable Pullav With Cocoanut Curry. It is an Indian cuisine delicacy. A delicious Vegetable Pullav With Cocoanut Curry gets its taste from Rice. A great Main Dish recipe is one like this. Try it and if you adore this Vegetable Pullav With Cocoanut Curry, then tell your friends about it.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
For the pullav
1 1/2 teacups uncooked rice
2 potatoes
2 carrots
4 spring onions or 1 chopped onion
4 tablespoons tomato ketchup
2 tablespoons ghee, salt to taste
For the curry
1/2 cocoanut
4 curry leaves
4 tablespoons ghee, salt to taste
To be ground into a paste (for the curry)
1/2 cocoanut
6 cloves garlic
4 green chillies
6 Kashmiri chillies
25 mm. (1") piece ginger
2 teaspoons khus-khus
2 teaspoons coriander seeds
1 teaspoon cumin seeds
20 raisins or 1 1/2 teaspoons sugar
Directions
For the pullav
1. Boil the rice. Each grain of the cooked rice should be separate.
2. Boil the potatoes and carrots with the skins.
3. Remove the skins and cut into big pieces.
4. Slice the onions.
5. Heat the ghee in a vessel and fry the onions for a little time. Add the vegetables and fry again.
6. Add the cooked rice, tomato ketchup and salt.
7. Keep the rice warm.
For the curry
1. Grate the cocoanut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a seive at least twice to take out cocoanut milk.
2. Heat the ghee in a vessel and fry the paste for 3 minutes. Add the curry leaves and fry again.
3. Add the cocoanut milk and salt. Boil for 15 minutes.
How to serve
Pack the rice in a ring mould. Place it on a plate. Fill the centre with curry.
Serve extra curry in a small bowl.
1. Boil the rice. Each grain of the cooked rice should be separate.
2. Boil the potatoes and carrots with the skins.
3. Remove the skins and cut into big pieces.
4. Slice the onions.
5. Heat the ghee in a vessel and fry the onions for a little time. Add the vegetables and fry again.
6. Add the cooked rice, tomato ketchup and salt.
7. Keep the rice warm.
For the curry
1. Grate the cocoanut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a seive at least twice to take out cocoanut milk.
2. Heat the ghee in a vessel and fry the paste for 3 minutes. Add the curry leaves and fry again.
3. Add the cocoanut milk and salt. Boil for 15 minutes.
How to serve
Pack the rice in a ring mould. Place it on a plate. Fill the centre with curry.
Serve extra curry in a small bowl.
