#NavaratriWithTBOF - DAY 2 Colour - Green - ‘HARIYALI’, A Lush Green Moringa Pulao

#NavaratriWithTBOF - DAY 2 Colour - Green -  ‘HARIYALI’, A Lush Green Moringa Pulao

This year we bring you a special series #NavaratriWithTBOF - one that is festive and colourful and a 'Culinary Celebration' of the colours of these 9 days of Navaratri! We will bring you ONE DELICIOUS RECIPE every day for these 9 days that will be all about the festive colour for that day. 

In India we celebrate 9 forms of the Divine Mother through these 9 days and each day is assigned a colour each year.

#NavaratriWithTBOF - Day 2  Colour - Greeen

Brahmacharani - The second Navadurga who does penance in the mountains, where she meets Shiva, her consort. In this incarnation, the divine mother symbolizes loyalty, dedication and  determination.  

Green, being the colour of the second day of Navaratri, represents growth, nature and prosperity. 

Today’s recipe is a no holds barred celebration of the green energy, one that is our own creation with health, rejuvenation, nourishment and growth. Today we present to you the ‘Haryali’, a lush Green Pulao made with fresh herbs like hara dhaniya (fresh coriander) and pudina (mint leaves) blended beautifully with the earthy taste of the TBOF Moringa powder.  

Written by Shanthini Rajkumar 

The name moringa originated from the Tamil word for drumstick ‘murungai’. It is called the ‘miracle tree’ because every part of the tree has nutritional benefits, so much in synergy with the colour Green and its attributes that we are focusing on today. 

For the full recipe, head over to the link in our bio!

A festive occasion is a time for the table to bear the weight of traditional dishes lovingly made in the home kitchen. Aromas of ghee and spices mingle with the sounds of vegetables being chopped, masalas being ground and the clang of larger vessels which make an appearance for cooking an elaborate meal.


The weather at this time of year builds up cravings for food that is wholesome, comforting and a tad rich. A pulao made with traditional rice ticks all the boxes in terms of flavour, elegance and celebration. A rice dish which combines within it’s fluffy grainy folds, a whole lot of nutrition can be made to suit all palate leanings.


 

A green pulao made with fresh herbs like coriander and mint pairs beautifully with the earthy taste of moringa powder.  The name moringa originated from the Tamil word for drumstick ‘murungai’. It is called the ‘miracle tree’ because every part of the tree has nutritional benefits.

 

 

The moringa powder is made by drying and powdering the leaves of the moringa tree .It is high in iron and contains multivitamin properties. Adding it to a mixed vegetable pulao is a great way to include it in that family diet.


Recipe for Green Pulao with moringa powder- Serves 6

Moringa powder- 2-3 Tbsp

Fresh coriander leaves- 2 C

Fresh mint leaves- 1C

Ginger and garlic paste- 2 Tbsp

Govinda bhogam rice- 2 1/2 C - soak for 25 minutes,wash well and drain

Green beans- 100 gms- cut into short lengths

Moringa sticks-4 cut into short length

Broad beans- 150 gms - remove string and tear into small pieces

Green chillies-8-10

Salt to taste

Desi ghee- 3 Tbsp

Cloves-2

Cardamom-1

Onions-2 -chopped

Onions for grinding-1

Water-1 1/2C

Turmeric powder-1 tsp

Black pepper powder-1 tsp

Coriander leaves and mint leaves for garnish


Method

This rice can be made either in a pressure cooker or earthenware pot.

In a mixer jar or grinding stone, grind together 6 green chillies, coriander leaves, mint leaves,1 onion and ginger garlic paste. Add a little water for grinding.

Heat the ghee in the vessel of  choice.

Add the cloves and cardamom

Add the chopped onions and saute on low heat until soft

Add the cut vegetables and saute

Add the ground green masala and saute with the vegetables until the raw smell goes.

Add the drained rice and mix gently

Add water and salt

Once it starts boiling, close the lid and pressure cook for 1 whistle.

Take off the fire and let it cool.


If using a handi, add a little more water and cover with a lid.

Cook until the liquid evaporates and the rice is cooked.


 

This pulao can be served with any raita of choice and a crunchy pappad on the side.




1 comment


  • Neeta

    When do you add the moringa powder? Yummy recipe!


Leave a comment

Please note, comments must be approved before they are published