Malnad Style Beetroot Pulao
For me, Malnad region are the heavens of Karnataka. I fell in love with the region when I saw the home of Malgudi days which was picturised in Agumbe. Imagine cooking in that home which is adorned with all the copper and brass utensils. Cooking in traditional Indian utensils has it’s own charm. Every year during my India travel, I try to buy traditional utensils from old and beautiful shops from all the places I visit. I also borrow (steal) goodies from my mother and mother in law’s kitchen. They have vessels that have been gifted to them by their grandparents which are so beautiful and unique. Coming back to the topic, I am mesmerized by the Malenadu region. No wonder the cinema industry loves to shoot movies in the heavens of karnataka which is decorated with beautiful , lush green , hilly , scenic region blessed by the amazing Tungabhadra Dam. It has so many historic temples and beautiful waterfalls. The region attracts all kinds of tourists. It has something to offer for everyone.
For me, being a foodie, I find malnad cuisine very unique. It is prepared with a variety of fresh ingredients that are locally produced. Fresh masalas are ground for every recipe, fresh turmeric is used, even the parts of a plant which we think is unusable is used in such a unique and delicious manner. One such quick and easy recipe that is very famous in my house is Malnad style Pulao. You only need a few readily available ingredients to prepare this delicious and aromatic pulao.
Malnad Style Pulao
- 2 cups Rice
- 6 cups water 4 cups for rice and 2 cups for cooking vegetables
- 2 tbsp oil
- 1 tsp oil for cooking rice
- 1 bay leaf
- ¼ cup beetroot roughly chopped
- ¼ cup potatoes roughly chopped
- ¼ cup carrots roughly chopped
- 3 tbsp green peas
- ¼ cup cauliflower florets
- ¼ cup beans
For making masala
- ½ cup freshly grated coconut
- 1 medium onion roughly chopped
- 7-8 cloves garlic peeled
- 4-5 green chillies
- ½ cup coriander leaves
- 1 inch cinnamon stick
- ¼ cup mint leaves
- 1 tsp cumin seeds
- salt as per taste
- Wash and soak rice for 30 minutes.
- Prepare the masala for Pulao by grinding all the masala ingredients ( freshly grated coconut, onion, garlic, green chillies, coriander leaves, cinnamon stick, mint leaves, cumin seeds and salt).
- Cook rice and vegetables in the pressure cooker by adding 2 cups water and a teaspoon of oil. Follow 1:2 ratio for adding water to the rice. For 1 cup rice, add 2 cups of water.
- In a big pan, add oil and heat it for a few seconds. Add the masala paste to oil and cook until the raw smell of the paste is gone and oil starts to ooze from the masala.
- Add a tablespoon of water and add the cooked rice and vegetables.
- Mix everything gently and it's done.
- Serve it with your favourite kosambari or raita!
- You can cook rice and vegetables separately if you are not confident cooking them together or if you feel rice will be sticky.
- Adjust the consistency of green chillies according to your choice.
- You can avoid adding onions and garlic if you are preparing it as Naivedya/Prasada.
- You can make it rich by adding a few cashew-nuts and poppy seeds ( roast 2 teaspoons of poppy seeds and grind it along withe paste).