Lilva Pulao with Gujarati Kadhi Gujarati Kadhi & Lilva Pulao winter spl recipe

Ingredients

• 2 cup Surti Kolam Rice (any short grain rice)
• Water as required
• 3 tbsp Ghee
• 1 tsp Cumin seeds
• 300 g fresh Pigeon peas, Lilwa
• ¼ cup Green garlic, roughly chopped
• ¼ tsp Turmeric powder
• Salt to taste
• Soaked Surti Kolam, Soaked Surti Kolam Rice
• 2-3 cup Water
• 2 heaped tbsp Gram flour, gram flour
• 1 cup Curd, beaten, curd (yogurt)
• 1 cup Water
• 1 tbsp Ginger Green chilli paste
• Salt to taste
• ½ cup Water
• 1 tbsp Jaggery
• ½ cup Water
• 1 tbsp Gram flour
• 2 tbsp Ghee
• 2-4 no. Cloves, long
• 1 inch Cinnamon stick
• A pinch of asafoetida, asafoetida
• Prepared Curd Mixture, prepared curd (yogurt) mixture
• ½ cup Water
• Salt to taste
• 1 tbsp Jaggery
• 6 no. fresh Green & Red chillies
• 1 tbsp Ghee
• ¼ tsp small Mustard seeds
• ½ tsp Cumin seeds
• 1 sprig Curry leaves
• 5-6 no. Button chillies
• Coriander sprig, coriander leaves
• Chili oil
• 1 tsp Ghee
• Roasted chilies

Steps

1. In a bowl, add surti kolam, water as required and rinse the rice well.
2. Add fresh water and keep it aside to soak for at least 10-15 minutes.
3. In a pressure cooker, add ghee, once it’s hot, add cumin seeds, fresh pigeon peas, green garlic and saute it for a minute.
4. Add turmeric powder, salt to taste, soaked surti kolam, water and mix it well.
5. Cover it with the lid and cook for 2-3 whistles or until it’s cooked well.
6. Transfer it to a serving dish and garnish it with ghee.
7. Serve hot with prepared gujarati kadhi and prepared roasted chillies.
8. In a bowl, add gram flour, curd, water, ginger green chili paste, salt to taste, water, jaggery and give it a good mix.
9. Add water to adjust the consistency, add gram flour and whisk it well.
10. Keep it aside for further use.
11. Take a cooking rack, place fresh chillies on it and roast them for 2-3 minutes until cooked well.
12. Transfer it into the tray, deskin the chillies and keep it aside for further use.
13. In a handi, add ghee, once it’s hot, cloves, cinnamon stick, a pinch of asafoetida and let it splutter well.
14. Add prepared curd mixture and give it a quick boil.
15. Add water to adjust the consistency, salt to taste, jaggery and simmer it for at least 10-12 minutes on low flames until thickens.
16. Add prepared tadka and give it a good mix.
17. Transfer it to a serving bowl, garnish it with coriander sprig and chilli oil.
18. Serve hot with prepared lilva khichdi and roasted chillies.
19. In a small pan, add ghee, once it’s hot, add small mustard seeds, cumin seeds, curry leaves, button chillies and saute it for a minute.
20. Keep it aside for further use.