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A fragrant, mildly spiced rice dish from Karnataka's Udupi region. It features a unique ground coconut and spice masala, making it light, flavorful, and a delightful one-pot meal.
For 4 servings
Prep Rice and Veggies: Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes. While the rice soaks, wash, peel, and chop all the vegetables as indicated.
Grind the Masala Paste: In a blender or grinder jar, combine the fresh grated coconut, green chilies, ginger, cinnamon stick, cloves, green cardamom, and 6 whole cashews. Add 3-4 tablespoons of water and grind to a smooth, thick paste. Set aside.
Temper Spices (Tadka): Heat ghee in a 3-liter pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the mustard seeds and let them splutter. Add the urad dal and sauté for about 30 seconds until it turns light golden. Add the 10 halved cashews and fry until golden brown. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
Sauté Aromatics and Vegetables: Add the sliced onions to the pot and cook for 3-4 minutes until they become soft and translucent. Add all the diced vegetables (carrots, beans, peas, potato) and sauté for 2-3 minutes until they are lightly cooked.
Cook Masala and Rice: Add the ground masala paste to the pot. Sauté for 3-4 minutes, stirring continuously, until the paste becomes fragrant and the raw smell disappears. Add the turmeric powder and mix well. Drain the soaked rice completely and add it to the pot. Gently fold the rice with the masala and vegetables for one minute, being careful not to break the grains.
Cook the Pulao: Pour in 2.75 cups of water. Add salt, sugar (if using), and lemon juice. Give it a final gentle stir to combine everything. For a pressure cooker, secure the lid and cook on medium heat for 2 whistles, then turn off the heat and let the pressure release naturally. For a pot, bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15-18 minutes until all water is absorbed.
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A fragrant, mildly spiced rice dish from Karnataka's Udupi region. It features a unique ground coconut and spice masala, making it light, flavorful, and a delightful one-pot meal.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 492.23 calories per serving with 10.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Rest and Serve: Once cooked, let the pulao rest, covered, for 5-10 minutes. Open the lid and gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves and serve hot with a side of coconut chutney or a simple cucumber raita.
Add ½ cup of cubed paneer or tofu along with the vegetables for a protein boost. Sauté them lightly before adding to the pulao.
Replace 1 cup of water with 1 cup of thin coconut milk to make the pulao creamier and richer in flavor.
Feel free to add other vegetables like cauliflower florets, sweet corn, or bell peppers based on availability and preference.
Increase the number of green chilies in the masala paste or add a slit green chili during the tempering for extra heat.
Loaded with vegetables like carrots, beans, and peas, this pulao is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The basmati rice provides complex carbohydrates, which are the body's primary source of fuel, offering sustained energy throughout the day.
Ingredients like fresh coconut and cashews contribute healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
The spices used in the masala, such as ginger, cloves, and hing (asafoetida), are traditionally known in Ayurveda for their digestive properties, helping to reduce bloating and improve gut health.
One serving of Udupi Vegetable Pulao (approximately 1.5 cups or 340g) contains around 450-480 calories. This can vary based on the amount of ghee and the specific vegetables used.
Yes, it is a well-balanced and healthy dish. It provides complex carbohydrates from rice, fiber and vitamins from vegetables, and healthy fats from coconut, cashews, and ghee. It's a wholesome one-pot meal.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven with a tight-fitting lid. Follow the instructions for the pot method in Step 6, simmering on low heat for 15-18 minutes until the rice is cooked.
Yes, but you will need to adjust the cooking time and water quantity. Brown rice typically requires more water (about 1:2.5 rice to water ratio) and a longer cooking time. Soak the brown rice for at least an hour before cooking.
This pulao is flavorful on its own but pairs wonderfully with a simple cucumber raita, coconut chutney, or plain yogurt. A side of papad or pickle also complements it well.
This recipe uses ghee (clarified butter). To make it vegan, simply replace the ghee with a neutral vegetable oil or coconut oil.