Saturday, May 03, 2008

Chutney Pulav

Chutney Pulao, Vegetable kurma and papad

Chutney is a generic name for an All Indian dip. When an ingredient losses identity in the process they say it its turned into a chutney rather I would like to say when flavors merge to give birth to some yummy dip, it is of course a chutney.

When one needs to build bridges between the South and Maharashtra. When someone born in one state but parents are from a different state and loves some one from a different state, then Bambaiya for it is chutney! LOL

This rice is made with a chutney when one needs something fast and quick. Mostly for people with least interest in food and thats when we foodies who slog so much to create something different everyday can just put up our feet and relax.

This chutney pulao is to make peace between a Marathi and is pudina(mint) rice for a Kannadiga (what?). ;)


2 bowls cooked Sona masuri rice
1 Onion chopped fine
1 cup mint leaves packed tight
1/2 cup cilantro
2-3 green chilies
1 teaspoon sugar
1 lemon juice
salt to taste
1/2 cup mint leaves chopped coarsely

1 tablespoon oil
1/4 cup cashew nuts

Grind together mint leaves, cilantro, green chilies, sugar, salt and lemon juice to make a chutney. Save.

Heat oil, fry the cashew nuts to a golden color, add onions and fry till translucent. Add the chutney and stir for 3-4 secs. Add the cooked Sona masuri rice and mix well. Why only Sona masuri? Coz the Kannadiga won't eat any other. Put off the heat and mix in the chopped mint leaves.

Put the rice in a mould and unmold onto a serving dish. One can garnish it with a sprig of mint.


  1. Very nice recipe, chutney pulav sounds goood!!!

  2. Gosh! Angel-y. Can you believe it? What a coincidence! :-) I decided to try something 'new' and easy today (but did the planning and purchasing yesterday) and decided on mint pulav coz i like mint. I tried it out and would rate the output as 80/100. Everything was fine except that I put more mint than required, so it turned out to be a bit strong. :) And the recipe was just a little different from yours....i added grated coconut and left out the lime juice and made it a bit spicier with cardamom, cinnamon and cloves.

    Also tried baby corn curry...was not so happy with the end product. Gotta practice some more... ;-)

  3. Nimmy so do I get the credit for being the inspiration for cooking?

    I am happy you are adding the domesticated dimension your rich personality, no kidding here.

    It will help you when you travel onsite for long periods and when you are away from home.

    Cheers and check yor mail.

  4. hey man! :) personality, my foot. For all the nonsense (and nothing but nonsense) I indulge in...hehee...but yeah, I will definitely give ya credit for inspiration!! :) Problem is I need to be in a mood to cook...can't seem to do it everyday. It comes and goes....and I need to essentially cash in when it comes, else I am gone....phew....sorry, slipping into my usual nonsense... ;)


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