Saturday, 24 November 2012

How to make Avarekaalu and Menthe Soppina Pulav

Ingredients   :

Basumati Rice                             2     cups
Ghee or Refined oil                       2     tablespoons
Avare kalu                                1     cup
Menthe Soppu                              1     bunch
finely chopped onion                      1
sugar                                     ½     tea spoon
salt to taste

For Masala  :

Green chillies                            5-6
Pudina ( Mint ) leaves                    a  few
ginger                                    1 small piece
garlic                                    2 cloves
cinnamon                                  1 tiny piece
elaichi                                   1
cloves                                    3-4
haldi                                     1 tea spoon

Preparation :
Wash and drain the Basumati rice before ½ an hour and keep aside.
Heat water.
Grind all the masala ingredients to a fine paste.

In a thick bottomed pan or kadai heat the ghee and fry the finely chopped onion 
and menthe soppu for 2-3 minutes. Then add the masala paste and fry for 4-5 minutes.
Next add avarekalu and  the soaked rice and mix well. To this add 3 cups of hot 
water. ( Remember, since the rice is already soaked and the pulav tastes well only 
when the grains are separated, rice and water should be in the ratio of 1 : 1.5 ) 
Add salt and sugar and mix well.

Shift this to a vessel and cook in a pressure cooker for 5 whistles. Let the steam 
go completely and then only open the lid. Mix well and serve with cucumber raitha.