Easy Lilva Pulao with Gujarati Kadhi गुजराती कड़ी & लील्वा पुलाव winter spl recipe Recipe
Soaked Surti Kolam, भिगोया हुआ सुरती कोलम चावल.
Ingredients · Servings 2-4
- Besan / Gram Flour
- Button chillies
- Curd
- curry leaves
- green garlic leaves
- jaggery
- Pigeon peas
- surti kolam
Method · 35 min
- In a bowl, add surti kolam, water as required and rinse the rice well.
- Add fresh water and keep it aside to soak for at least 10-15 minutes.
- In a pressure cooker, add ghee, once it's hot, add cumin seeds, fresh pigeon peas, green garlic and saute it for a minute.
- Add turmeric powder, salt to taste, soaked surti kolam, water and mix it well.
- Cover it with the lid and cook for 2-3 whistles or until it's cooked well.
- Transfer it to a serving dish and garnish it with ghee.
- Serve hot with prepared gujarati kadhi and prepared roasted chillies.
- In a bowl, add gram flour, curd, water, ginger green chili paste, salt to taste, water, jaggery and give it a good mix.
- Add water to adjust the consistency, add gram flour and whisk it well.
- Keep it aside for further use.
- Take a cooking rack, place fresh chillies on it and roast them for 2-3 minutes until cooked well.
- Transfer it into the tray, deskin the chillies and keep it aside for further use.
- In a handi, add ghee, once it's hot, cloves, cinnamon stick, a pinch of asafoetida and let it splutter well.
- Add prepared curd mixture and give it a quick boil.
- Add water to adjust the consistency, salt to taste, jaggery and simmer it for at least 10-12 minutes on low flames until thickens.
- Add prepared tadka and give it a good mix.
- Transfer it to a serving bowl, garnish it with coriander sprig and chilli oil.
- Serve hot with prepared lilva khichdi and roasted chillies.
- In a small pan, add ghee, once it's hot, add small mustard seeds, cumin seeds, curry leaves, button chillies and saute it for a minute.
- Keep it aside for further use.
Prepared Curd Mixture, तयार किया हुआ दही का मिश्रण.
