|Pink blossom tree in full bloom. Spring has sprung!|
MTR semiya - 2 cups
ghee - 1 tsp
oil - 2 tsp
water - 2 cup
bay leaf - 1
cinnamon - 1 inch
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
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
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!
Serve as main course with any raitha (I would suggest onion raitha /vengaya pachadi).
Makes a tasty lunch pack too.