Karnataka
Bengaluru style palav
Mint, coriander and vegetables in fragrant rice. Bengaluru's lunch box legend.
50 minTime
9 gProtein each
mediumSpice
0.3hPlan ahead. Soak for 0.3 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original485kcal
9 gprotein
6 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Soak the washed rice for 20 minutes and drain.
- 2Grind the mint, coriander, green chillies, ginger, garlic and coconut to a smooth paste with a little water.
- 3Heat the oil and ghee in a pressure cooker. Fry the whole spices and bay leaf for a few seconds, then add the onion and fry until golden.
- 4Add the tomato and cook until soft. Add the green paste and fry until the raw smell goes and oil shows at the edges.
- 5Add the vegetables and rice and stir gently for 2 minutes. Add the water, salt and lemon juice.
- 6Close the cooker and cook for 2 whistles on medium. Let the pressure release naturally.
- 7Fluff gently with a fork and serve with onion raita.
Serve it like this
Serve in a mound with onion raita and a wedge of lemon on the side.