Sunday, March 9, 2014

Coriander Channa Pulao

Channa / Konda kadalai plays a vital role in our diet... It has lot of nutrients in it. All time Kids favorite too. So whenever i get a chance to add this in our meal, i do it. And it adds the flavor to the dish I prepare... I used to add channa in tomato rice and veg pulao usually..Just soaking a handful of channa at night will promise a delicious and healthy dish in the morning... Mostly in the weekends, even if I have not planned what to prepare, I used to soak a cup of channa, and next day either pulao, sundal or channa masala will treat my family.

As usual I soaked channa at night and next day when i was looking at my refrigerator for veg to cook lunch, i found a bunch of coriander lying... So decided to make coriander pulao, as the channa was waiting to add richness my dish, i added them too.. :)

Coriander is also a good source of anti-oxidant, hence it is a real rich and healthy bowl of meal... So here is the recipe of Coriander Channa pulao.. :)


Basmati Rice - 1 cup
Channa - 3/4 cup (Soaked over night or atleast 8 hours)
Coriander leaves - 1/2 a bunch (Say 1/2 a cup of coriander puree, here the coriander bunches are little bigger).
Onion - 1 medium
tomato - 1 big
Green chilies - 2
ginger garlic paste - 1 tea spoon

Dry garam masala:

cinnamon stick- 1 small
fennel seeds - 1/2 a tea spoon
anistar - 1
bay leaves - 1
cloves - 2-3

Masala powders:

Garam masala - 1/2 tea spoon
Chili powder - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon

to garnish,
coriander and mint leaves - a few
Fried cashewnuts - a few


1. Wash and soak rice for 30 mins.
2. In a Pressure cooker, heat 3 tea spoons of oil and add the items listed in dry garam masala.
3. Then add the sliced onions and green chili and saute well.
4. When the  onions turn transparent, add ginger garlic paste and  saute until the raw smell leaves.
5. Then add cubed tomatoes and saute until they turn soft.
6. In the mean time, wash the coriander leaves and make puree and keep ready.
7.When the tomatoes turn soft, add the puree to it and mix.
8. after a minute add the soaked channa and rice one by one and fry for a minute.
9. Add 1 and 3/4 cups of water and cook for two to three whistles. (Water normally you add to cook the basmati rice is sufficient, no need to add extra water for channa..)
10.When the preaure releases completely, slowly mix with fork. Garnish, then serve with Raitha.

I am sending this to Viji's SYS-W series Hidden Ingredients.

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Made with love Mondays event by Javelin Warrior

Pari's 'Only' event hosted by Priya