Wednesday, November 5, 2014

Chettinad Style Beetroot Pulao

Colors in life. When we born, Up to 3 month we can't see colors except black and white. From then colors start attracting us. Seven colors in a rainbow. Beautiful Red color from a rose, cherry or tomato. Green color from an apple, parrot or trees. Blue color from the sky, morning glory, egg plant or blueberry. Whatever  the color maybe, attract us. Our favorite color speaks about us. Sometimes I wonder why we cannot see colors in dreams?  Maybe if we get colorful dreams, we want to stay there without returning to the real world.

Chettinadu Style Beetroot Pulao

Some Vegetables and fruits will add color to the recipes in which we use them. One such vegetable is beetroot. Who don't like beet due to it's color, try this spicy chettinadu style beetroot pulao. We can have this one pot pulao with raita as a side. 

Chettinadu Style Beetroot Pulao
  • Beetroot - 1 cup
  • Rice - 2 cups
  • Ginger-garlic paste - 1.5 tsp
  • Onion -1/2
  • Green peas - 1/4 cup (fresh or frozen)Sweet Corn - 1/4 cup (fresh or frozen)
  • Bay leaf - 2
  • Fennel seeds / Sompu - 1/2 tsp
  • Ghee - 2 tsp
  • Coconut milk - 1 cup (optional)
  • Water - 3 cups (If coconut milk is not using add 4 cups water)
  • Coriander leaves - 2 tsp, chopped
Ingredients for Masala:
  • Oil - 1 tsp
  • Red chillies - 5 (adjust as per taste or add chilli powder)
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Nut mug - small piece
  • Pepper cons -  8 to 10
  • Clove - 3
  • Poppy seeds - 1/2 tsp
  • Cinnamon - 1 inch stick 
  • Cardamom - 4
  • Tomato - 2, chopped
  • Onion - 1/2, chopped
  • Grated Coconut - 4 tsp ( If using coconut milk skip it)
  • Soak rice for 20 min.
  • Heat oil in a pan, fry all the ingredients under masala except onion and tomato for 2 min. Then add onion and tomato and cook for 5 min. Cool it and grind into paste.
  • Chop beetroot into small pieces.

  • Heat ghee in a pot, fry bay leaf and fennel seeds for a min.
  • Add chopped onion, beetroot, green peas, sweet corn, turmeric powder and little salt and cook for 2 min.
  • Now add ginger-garlic paste, and ground masala paste and cook for 5 min.
  • Now add  rice, 1 cup coconut milk and 3 cups water, adjust salt. Water must be slightly salty then the salt will be perfect.
  • Cook on medium heat until done.
  • Garnish with coriander leaves and serve hot with raita.
  • I took frozen green peas  and corn so added at the end.

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