This Avarekalu Menthya Soppu Pulao Recipe is an easy and simple one pot meal that can be prepared in a jiffy.
Avarekalu is nothing but hyacinth beans that is found abundantly in winter and menthya soppu is fenugreek leaves. These two ingredients combine together to give a super healthy and delicious dish that can be served as a part of the lunch menu and can also be packed for the lunch box.
Since I have been absent around here for quite sometime or keep posting only book reviews on this blog, I thought I will post some recipe here . This post has been in the drafts for way too long and its the apt time to post this on the blog.
I used the same masala paste as the one in the Vegetable Pulao recipe yet the flavor was so different due to the presence of fenugreek leaves and the beans.
The bitterness from the fenugreek leaves was very light and the kids ate it without complaint!
Before we go on to the recipe, this is the first recipe in series that I am starting. I will call it A-Z rice series and will be posting rice varieties, pulao,briyani, etc, basically any dish with rice as the star ingredient.
This was actually a theme for one of the Blogging marathons and I have been quite inactive in that group! So I am making it up by doing a series of rice dishes and posting them as and when possible, probably once a week.
Now, let’s get back to the reicipe…
Lets see how to prepare this Avarekalu Menthya Soppu Pulao Recipe| Easy Pulao Recipe
Wash and soak rice for 15 minutes. Drain and keep aside. Grind together coriander leaves, coconut, ginger and green chilies to a fine paste using a little water.
Heat ghee/ oil in a pressure cooker and add peppercorns,cloves, cumin seeds, cinnamon. After the cumin crackles, add the beans and the fenugreek leaves. Saute till the leaves wilt. Now add the ground paste and saute for a minute. Add the drained rice and mix gently.
Add water, salt,mix and bring to a boil. Cover and pressure cook for 3 whistles / 15 minutes on medium flame. Let the pressure release naturally. Open the cooker and gently fluff the rice with a fork. Transfer onto a serving dish.
Tastes good with a raita on the side.
A simple one pot meal pulao of hyacinth beans and fenugreek leaves.Can be served for lunch / packed for the lunchbox.
- 1 cup Rice
- 1 bunch Fenugreek leaves
- 1 cup Hyacinth Beans
- 1 tbsp Ghee
- 1 tsp Cumin seeds
- 4 no.s Cloves
- 1 inch pieve Cinnamom, broken
- 1 tsp Peppercorns
- Salt to taste
- 1 handful Coriander leaves
- 2 no.s Green chilies
- 1/4 cup Coconut
- 1 inch piece Ginger, chopped
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Wash and soak rice for 15 minutes. Drain and keep aside
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Grind the ingredients for the pulao paste with a little water and keep aside.
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Heat ghee/ oil in a pressure cooker and add peppercorns,cloves, cumin seeds, cinnamon.
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After the cumin crackles, add the beans and the fenugreek leaves. Saute till the leaves wilt.
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Now add the ground paste and saute for a minute.
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Add the drained rice and mix gently.
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Add water[I used 3 cups of water], salt,mix and bring to a boil.
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Cover and pressure cook for 3 whistles / 15 minutes on medium flame.
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Let the pressure release naturally. Open the cooker and gently fluff the rice with a ladle/ fork.
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Transfer onto a serving dish.
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Serve with a raita of your choice.
Keep an eye out for the next recipe in this series.
If you try this recipe , let me know how it turns out and be sure use the tag #atozriceseries when sharing it on instagram.
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