கதம்ப புலவு
Ingredients:
Rice flakes- half cup
Cooked basmati rice- half cup
Tuar dal- half cup
Finely sliced Onion-2
Chopped tomato—4 cups
vermicilli- half cup
Sago- half cup
Red chillies-3
Asafetida- half sp
Turmeric powder- half sp
Salt to taste
Shredded coconut- 1 cup
Cashew nuts-2 tbsp
Ghee- 2 tbsp
Oil- 4 tbsp
Mustard seeds- 1 tsp
Cumin seeds- half sp
Black gram- 1 tsp
Fry the following ingredients in a tsp of oil and then grind coarsely:
Green chillies-6
Coriander leaves- a handful,
Curry leaves-1/4 cup
Ginger- 1 tsp
Procedure:
Boil the sago in lots of water.
When it is ¾ th done add the vermicelli with enough salt.
When they are cooked, drain them in a colander.
Soak the dal in enough water for half an hour.
Then drain the water and grind it with the red chillies, asafetida and salt to a coarse paste.
Heat a pan and pour a tbsp of oil.
Add the coarse paste and fry them on slow fire until it turns like bread crumbs [usili].
Wash the rice flakes, drain the water thoroughly and keep it away.
In a pan pour a tbsp of ghee and fry the cashew nuts first and then add the coconut and fry for a few minutes until it turns golden brown.
Heat a big pan and pour the remaining oil and the ghee.
Add the mustard seeds and when they splutter add the cumin seeds and the black gram.
Fry them for a few seconds.
Add the onion slices and fry them to golden brown.
Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on top.
Add the rice flakes with a little salt and mix well.
Then add the cooked rice and mix well.
Cook for a few minutes.
Then add the dal mixture and cook again for a few minutes mixing well.
Add the ground mixture and mix well.
Lastly add the sago and the vermicelli.
Cook for a few minutes mixing them thoroughly.
Add the coconut and the cashew nuts.
Mix well.
The delicious mixed pulao is ready now!!
