Breakfast Series: Bangalore Style Mixed Vegetable Palav Recipe


I have already posted Karnataka style vegetable palav in my previous post here is the link to the recipe . This vegetable palav is inspired and recreated after tasting at Namma SLN located at Basavangudi, Bengaluru. 

I was creating a two part culinary adventure series and happen to visit the area for food tasting, must visit is this hole in a wall place Namma SLN here are the links to culinary adventure series to Basavangudi Part 1 and 2.  

Vegetable palav is an easy fix for many Bengalureans who are always on a rush this one pot palav is prepared for breakfast, lunch and packed for tiffin box. We normally serve the palav with coconut chutney it can be served with raita and boiled or fried eggs.
Subscribe to me on Youtube English and Tamil Channels 😊

Ingredients:
3 Cups Rice
3 Cups Mixed Veggies
(Carrots, Beans, Peas, Brinjal and Potato)
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Large Onions
6 Green Chilies
2 Inch Cinnamon Stick
5 Cloves
4 Pods Cardamom
1 Star Anise
2 Bay Leaves
1/2 Tbsp Shahi Jeera (Black Cumin)
1/2 Tbsp Fennel
1/2 Tbsp Cumin
1 Small Piece Stone Flower (Lichen)
1/2 Tbsp Pepper 
2 Inch Ginger
15 Pods Garlic
1 Tbsp Kasoori Methi (Dried Fenugreek Leaves)
2 Tomatoes
2 Sprigs Curry Leaves
2 Tbsp Dalda, 1 Tbsp Oil, 1 Tbsp Ghee
Salt as per taste
Lime Juice, Mint and Coriander for garnish...


Method:
Clean, wash and prep all the veggies. 10 minutes before preparing palav wash the rice thrice and soak in water.

In a mixerjar add all the spices, ginger, garlic and chillies leaving out kasoori methi and bayleaf. Grind to form a coarse paste. Add the tomato and onion add small amount of water and grind to form a smooth paste. This is our masala paste base for the palav.


Heat a pressure cooker with 1 tbsp oil, 2 Tbsp dalda and 1 tbsp ghee. Once the oil is hot add 2 Bay Leaves allow to splutter. Add the masala paste and fry till oil surfaces on top. add the chilly powder, coriander powder and turmeric powder along with kasoori methi and curry leaves  fry all the ingredients till oil surfaces on top.


Add chopped veggies fry for a minute in the masala. Add salt as per taste to the veggies and stir. Drain excess water from the rice and add to the veggie masala. For every 1 cup rice, I have added 2 cups water stir all the ingredients till well combined check for salt add if needed close the lid place a whistle and cook for 3 whistles or 5 minutes on high flame.

After 3 whistles remove from flame allow the pressure to release. Once the pressure has reduced open the lid, garnish with lime juice, chopped coriander and mint mix well and serve hot with coconut chutney...Enjoy 😊



Palav Tasted at Namma SLN Basavangudi
loading...

No comments:

Post a Comment

loading...

Sunday Brunch Recipe Series: Semiya Pongal + Medu Vada + Coconut Chutney Recipe

We don't need a ten course restaurant brunch to make our Sunday special but a simple traditional home cooked food is always soul sat...