Friday, April 26, 2013

Semiya Pulav

Semiya pulav is a very quick and yummy main course. Semiya briyani or pulao was a new food to me, till I tasted it for the first time from my colleague's tiffin box. Many years ago, I met this happy personality Mythreyi mam, a beautiful woman, can drive a car in that small town, knowledgeable and friend for most of the beginners there. Whatever clarification we would ask, she would smile as if it is easy and would show a simple yet enjoyable way. Her memories are sealed with me by this recipe she shared.  

Spring has sprung in our state now. Have a look at this beautiful tree in our apartment. We are blessed to have this tree very close to our house, and I am enjoying this view now. I love this tree very much and photograph it through all the seasonal colors it show. It is totally green in summer, brown branches n fruits in winter. As soon as the spring starts, the tree will bloom in pretty pink flowers all over the tree before getting leaves.  Just seeing this gives me a lot of cheer and hope. Hubby and me have given it a name....'thevathai maram' 'தேவதை மரம்' means 'Angelic tree' and also my 'pinky tree':) Don't get surprised, we name everything we adore:) Most of the mornings we come near our window, sniff the fresh air and enjoy our cup of tea while watching this tree and the beautiful singing birds that visit.
Pink blossom tree in full bloom. Spring has sprung!
Ingredients:
MTR semiya - 2 cups
ghee - 1 tsp
oil - 2 tsp
water - 2 cup
bay leaf - 1
cinnamon - 1 inch
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onion - 1/2
green beans - 5
carrot - 1
peas - 1/2 cup
cilantro, mint - few leaves
green chilly - 3
tomato - 1
ginger garlic paste - 1tsp
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red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
curry masala powder - 1 tsp
coconut milk powder - 2 tsp
salt - to taste
lemon juice - few drops

Method:
In 1 tsp ghee fry the semiya till few pieces turn golden red. (If using a ready made roasted semiya or not, just fry it in ghee).Take it out.

Cut the beans into 1.5 inch pieces. Cut the carrot to same length thin strips.
Defrost the peas. Chop onion, tomato, mint cilantro, chilly and keep them separate.

Heat oil in the same wok and put bay leaf, cinnamon.
Immediately add finely chopped onion and fry till it turns golden.
Then add ginger garlic paste, stir for few seconds.
Add chopped tomato and cook till it is soft.

Now add the chopped vegetables, peas, green chillies, mint, cilantro, salt, powders given above except coconut milk powder. Stir well and cook covered with few tsp of water. After it is completely cooked, add 2 cups of water. Dissolve coconut milk powder. Bring everything to a boil.

Add the roasted semiya, reduce flame and cook covered till it absorbs all the moisture. Switch off , sprinkle lemon juice and fluff it using a fork without mashing.
Now it may seem a little mushy, but after a few minutes it will get fluffy.
Let it rest for 5 minutes, garnish with chopped cilantro and serve!

Semiya pulav is ready!

Serving suggestion:
Serve as main course with any raitha (I would suggest onion raitha /vengaya pachadi).
Makes a tasty lunch pack too.

8 comments:

Hari Chandana P said...

Yummy !!

Sowmya Madhavan said...

Good one..

divya said...

Makes me so hungry now. Delicious.

Priya Suresh said...

I dont mind inviting myself to ur place to enjoy this delicious food.

Shweta Agrawal said...

Such beautiful clicks. Amazing colour and texture
Do visit and my blog www.merrytummy.blogspot.com

Shweta Agrawal said...

they look so perfect. Beautiful colour and texture..
Do visit and follow me back..www.merrytummy.blogspot.com

Rani's gourmet said...

hi dear,
thanks for visiting and following my blog..you have a good collection of recipes...happily following you back..:)

Sona - quick picks/pick quicks said...

hi Viki..first tiem here..and nice collection of recipes. the dsh luks soo yumm and inviting. do drop by my space too when you get the time.