Vegetable Chutney Pulao

As mentioned in the previous post , I usually always have coriander or coriander-mint chutney at home and use it in a variety of dishes.

I had some leftover rice from the previous day - and was alone for lunch. And, as is sometimes the case, not in too much of a mood to spend a long time in the kitchen. The solution was pretty obvious but also pretty yummy, as well as pretty pretty!

This is a simple, quick to make recipe - and a good alternative to instant noodles and other such like quick meals - which I generally have a habit of eating when in a hurry and alone. 

Ingredients 

1 medium size - onion, finely chopped

1/4 cup - red bell pepper, finely chopped

1/3 cup - corn

1 clove of garlic

1 - green chilli, finely chopped (adjust according to your taste)

2 1/2 cup - boiled rice ( I used kala jeera rice)

1/4 cup - coriander mint chutney

a few curry leaves

1/2 tsp - cumin seeds

1/2 tsp - garam masala

1 tsp - sunflower oil/ghee

salt to taste

coriander to garnish

Method 

1. Heat oil in a non stick pan, add the cumin seeds  and when the seeds splutter add the curry leaves, green chilli, garlic and onion and saute for 3-4 minutes. Add the bell pepper and cook again for a couple of minutes.
2. Add the corn and the chutney and cook again for a minute. Now add the boiled rice and  the rest of the ingredients and cook for a couple of minutes.
3. Garnish with coriander leaves and serve hot with raita/yogurt. 

This goes to Mahimaa's Cooking Basics Event


Enjoy!