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Basmathi Rice – 400 gram
Green gram (pachapayar parippu) – 100 gram
Turmeric powder – ½ tea spoon
Onion – 1 big
Salad Cucumber – 50 gram
Potato – 2
Green chilly – 2
Ginger – 1 piece
Garlic – 4 cloves
Shallots – 1
Coriander leaves – 40 gram
Cardamom – 4
Cinnamon – 2gram
Saffron – one pinch
Lemon – 1
Ghee – 2 ½ table spoon
Salt – as required

Method of preparation

Cook the rice as required and drain out the water completely. Cook the pachapayar parippu by adding turmeric powder separately. clean and chop the onion, salad cucumber, potato , green chillies and keep it aside ( slit one green chilly into two). Grind the ginger, garlic, shallots green chillies and coriander leaves together. Take a pan . pour ghee and add onion and sauté till it becomes red colour and keep it aside. Add the grinded paste into the pan and stir thoroughly. Add the chopped vegetables and powdered cardamom and cinnamon and half cook it in low flames. Take the coconut milk from the half portion of the coconut . soak the one pinch of saffron in the lemon juice. Take a vessel and put one layer of the cooked rice . on top of it put one layer of cooked cherupayar parippu, then on the top of it the prepared masala accordingly. Pour the coconut milk and the saffron soaked lemon juice above it and cook it in low flames.

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