Coconut Vegetable Semolina Pulao Recipe

About this recipe

Coconut Vegetable Semolina Pulao is a delightful and wholesome Indian breakfast dish that combines the delicate nuttiness of semolina with the creamy richness of coconut milk, aromatic spices, and colorful vegetables. This dish is perfect for an active lifestyle, offering balanced nutrition and moderate spice levels that appeal to diverse palates. The coconut milk lends a velvety texture, while the vegetables add freshness and crunch, making it ideal for a united family seeking a hearty and nutritious start to their day.

Ingredients

• 500 g Suji
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g French Beans
• 250 g Carrot
• - Frozen Peas
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Jeera Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat 1 tablespoon of coconut oil in a pan over medium heat, and lightly toast the semolina for 3-4 minutes until aromatic. Remove from heat and set aside.
2. 2. In the same pan, add the remaining 1 tablespoon of coconut oil. Once hot, add mustard seeds and let them crackle. Add curry leaves, chopped onion, and green chili, and sauté until the onion is translucent.
3. 3. Add the chopped tomato and cook until softened. Then, mix in turmeric powder, cumin powder, and salt, stirring well.
4. 4. Add the chopped green beans, carrots, and peas. Stir-fry for 2-3 minutes, ensuring the vegetables are coated with the spices.
5. 5. Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
6. 6. Gradually add the toasted semolina to the simmering coconut vegetable mixture, stirring constantly to avoid lumps.
7. 7. Cook the pulao on low heat for 5-7 minutes, stirring occasionally, until the semolina absorbs the liquid and reaches a soft yet fluffy consistency.
8. 8. Garnish with freshly chopped coriander leaves and serve warm.