Haryali Mint Coriander Vegetable Pulao - Oct 4 2022

 

Easy Peasy. Easy Peasy. No, seriously. Easy and deliciously yummy.
For a lighter version, please read the note at the bottom of the recipe and class notes.

SESSION 3 - OCT 4th 2022

RECIPE - HARYALI MINT CORIANDER VEGETABLE PULAO

INGREDIENTS

  • 1 Large or 2 Medium bunches of Fresh Mint leaves

  • 1 small bunch of Coriander leaves (1/2 the quantity of Mint)

  • 2-21/2 inch fresh Ginger

  • 2 cloves Garlic (optional)

  • 2 1/2 inch piece Cinnamon (Whole)

  • 1-2 large tablespoons Cumin (Whole)

  • 1-2 Green Chillies

  • 1 large Carrot

  • A large handful Green Beans

  • 1 Large Potato

  • A handful Green Peas (optional)

  • 1/2 Lemon or 2 tbsps plain Yogurt.

  • 2 cups Basmati Rice

  • Salt to taste.

If you want to make Raitha (Yoghurt Side Dish)

  • 2 Cups Plain Yoghurt ( Use Vegan alternative as needed).

  • ½ Tomato 

  • ½ Onion

  • Fresh Green Chilli

  • Salt

  • Coriander leaves


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    CLASS NOTES - Watch live class video for details

  • A good way to keep herbs fresh in the fridge for a longer time.

  • MINT: According to Ayurveda, Mint is Tridoshic and pacifies all three Doshas. Rasa - Katu/Pungent.
    A versatile herb that can be used in savory as well as sweet dishes. Its menthol-like vibrant smell and taste are cooling and wakes up the senses! It promotes Jataragni and settles Vata flow. A decongestant, anti-inflammatory, anti-bacterial, and an excellent digestive, it is also a natural mouth freshener.
    It balances aggravated Kapha and Vata.

  • CORIANDER LEAVES/CILANTRO: (Coriander Sativum) Another popular herb that
    used in myriad ways all over the world. Rasa - Madhura (sweet), Katu (pungent), Tikta (bitter), and Kashaya (astringent) tasting this herb pacifies all three Doshas. Its post-digestive taste is sweet. It kindles jataragni and
    It’s a diuretic and a natural thirst suppressant. It’s great to whet appetites and it calms fevers and burning indigestion symptoms. Excellent for pitta disorders, it particularly is helpful with all digestive tract or urinary system problems. Coriander leaf/seeds boiled water is an excellent detoxifier and helps rejuvenate the kidneys. An anti-diabetic, Coriander has a hypoglycemic effect on the body. It is proven to lower the “bad” cholesterol and triglycerides as well.

  • Smell, feel and taste foods as you go! See how they taste before they are cooked and then after. Can you guess what Dosha they are dominant in just by smelling and tasting them?

  • CINNAMON - (Cinnamomum Verum) Did you know this sweet-tasting spice, with rasa that is Madura(Sweet), Katu(Pungent), and Tikta(Bitter), was more expensive than Gold in the ancient days? Yes. And its a no wonder when we recognize its various benefits. A spice like Mint is popularly used in savory and sweet dishes. Its after-effect Guna is Ushna/hot. Its warming quality is great to pacify aggravated Kapha and Vata. An antioxidant, it helps alleviate congestion and is excellent for the Heart and Blood circulation. Cinnamon increases Ojas. and supports the body’s immunity. An aphrodisiac, it’s very useful in curing nervous disorders.

  • Cooking Basmati Rice - If you are in doubt about how much water to add while cooking Basmati Rice and would like to achieve the “Pilaf” like quality, add water till the surface of the water is about 11/2-2 inches above the surface of the rice. Always add boiling water and you can always leave the rice covered for 20 mins in the oven at 200 degrees so it cooks through perfectly without getting sticky.

  • This pulao can easily be made with Quinoa, or Broken Wheat. Millet is an opton too although not the best Dosha wise for Fall season.

  • PLEASE NOTE : If you are not too familiar with eating these herby flavors of Mint and Coriander they may come across as quite strong to your palate.
    To make a lighter version of this, cut the masala paste quantity by half and optionally you may also substitute half the water we add in the end with coconut milk instead. This gives the dish a beautifully creamy taste and flavor.

  • THE GREEN MASALA/CHUTNEY - This Green paste is a versatile mix of herbs and spices that can be used in many different ways.
    1. Just as is - Green Chutney - can be kept in the fridge for a week or so. I always make a little extra when making this pulao and keep some aside so I can make Indian style Vegetable sandwiches with it. Take 2 slices of bread, add some chutney, layer with vegetables - sliced Red Onion, Tomato, Bell Pepper, boiled and sliced Beets, boiled and sliced Sweet or regular Potato. You can play with this. Add a slice of cheese/cheese alternative. I use Cheddar. Spread butter on the other slice of bread. And toast on a pan or Panini Grill. Serve hot optionally with a light soup for a perfect weeknight dinner. Yum!
    If using just as Chutney - you can add some lime juice and a little Cumin powder to this mix.
    2. You can use the same Green masala/chutney to make a Green masala Vegetable side dish. Prep some veggies of your choice. Add tomato. When soft, add the masala. Fry for a bit. Add Coconut milk and voila you have lovely creamy side dish to serve with Cumin Rice or Flatbread/Chappati.




    • WHAT IS MY PRAKRITI? - An easy self-calculated Dosha and Prakriti chart coming your way by end of this week.

    • This is the PERFECT time to begin an intuitive SACRED CLEANSE!
      Starting (in any) NOW. Let’s do this together? Coming soon.
      More here.

 
 
 
 
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