Satvik Carrot ~ Beetroot ~ Tomato Masala Pulav .... This pulav does not have any Onion~Garlic~Ginger added to it .... so I call it satvik .... Today being the first day of Ashada masa and Tuesday .... I wanted to go .... yes satvik .... so prepared this one for lunch .... It does taste great .... Yumz ...
I have already posted Satvik Spicy Masala Vegetable Pulav before. And this is no different from it except in the Vegetables. Here I have added only Beetroot and Carrot with the addition of tomato puree. No Onion Garlic Spicy Masala Vegetable Pulav is a very satvik type of pulav with no onion, garlic or ginger added to it. You can call this a sort of Jain Pulav. I prepare this spiced pulav specially during a event / occasion where I do not want to add garlic or onions to the pulav. However if you add them the taste will definitely be more awesome as I have prepared the same before with different combinations. I prepared this pulav today as it was the first day of Ashad masa and also being Tuesday when we try to avoid non-veg. onion garlic etc. Today is the first day of four months known as chatur masa which we hindus consider holy months. Many festivals fall during these four months too. I will not go into the details of the importance of these months for us GSB / Saraswat Konkani Brahmins, but just would like to mention here that this day starts the beginning of festivals for us and we always enjoyed these months both at home and in temple during our childhood. I belong to Mangalore City in Karnataka State and we relished the sweets and savories that mom prepared for many of the festivals during these months. The three main one’s being Ganesh Chaturthi, Navarathri and Diwali. We had lots of relatives and guest who would come over for the festival. Non Veg and curry with garlic and onions were avoided during certain days in these months. Being fond of good food, I always like to relish spicy rice Items. So here is a No Onion Garlic Vegetable Pulav prepared with lots of spices only. An wholesome and awesome lunch / dinner in all. Do prepare this dish and leave a feed back. Also adding the link of the masala veg. pulav prepared before at the bottom of the recipe. Do check in for the recipe.
Basmati / Jeera Rice – 3 cups.
Beetroot : 2 medium sized, peeled and cut into small cubes.
Carrots : 5-6 medium sized, peeled and cut into cubes.
Tomatoes : 2 large ones cut into pieces and pureed.
Jeera – 2 tsp
Cinnamon – 2” length 4-5 pieces.
Pepper – ½ - 1 tsp
Cloves – 1 tsp
Green Cardamoms – 4-5
Black Cardamoms – 5-6
Crushed Jaivitri – ¼ tsp
Star anise – 1 – 2
Bay leaves – 2-3
Masala Powders :
Haldi Powder – 1 tblsp
Garam Masala Powder – 1 tblsp
Coriander Powder – 1 tblsp.
Jeera Powder – 1 tsp.
Fennel (Badisep) Powder – 1 tsp.
Kashmiri Red Chilly Powder – 1 tblsp (as per your taste)
Salt to taste.
Ghee : ½ cup
Wash and soak Jeera Rice / Basmati Rice in plenty of water for 30 minutes. Wash well and drain on a colander. Keep this ready. Wash both beetroot and carrots and allow to drain in a colander.
Now in a pressure cooker pan, add in the ½ cup of ghee. When hot, lower the heat and add in Jeera, Pepper, Green Cardamoms, Black Cardamoms, Crushed Jaivitri, Star anise, Bay leaves and fry for a few minutes. Now add in all the masala powders ie. Haldi Powder, Garam Masala Powder, Coriander Powder, Jeera Powder, Fennel (Badisep) Powder, Kashmiri Red Chilly Powder and fry for a few minutes. Add in the tomato puree and further mix all for few minutes. Now add in drained beetroot, carrots and rice and mix well. Add 5 cups of water and salt to taste and give a nice mix. Cover the pressure cooker pan with its lid and cook on medium heat till 2 whistles. Lower the heat to minimum and cook for 5 minutes and then raise the heat and cook to 1 whistle.
Remove from fire and and keep aside to cool. Let the pressure fall on its own and once you are above to open the pressure cooker pan lid, open it gently and allow the hot steam to pass away. Do not stand too close, you may get burned by the hot steam. Do not mix the pulav for 5-10 minutes. This is to avoid the rice grains from getting meshed. Once the steam has passed off properly gently mix the pulav with a large sized fork. Garnish with a handful of finely chopped coriander leaves if desired now, I have not as it was not available at home. Now the pulav is ready to be served. Serve this pulav hot with Dal-Fry or any Raita or simply plain curds.
** For the Satvik spicy Masala Vegetable Pulav Recipe, Please follow the link below ….