Saturday, December 23, 2017

Mooligai Sadam | Herb Pulav | Green Pulav Recipe

Mooligai Saadam | Herbal Pulav

Hi Supermoms,

 Vegetable shopping for this week is overdue and I have been managing to make something simple last couple of days with things available at home and postponing my market visit ( just out of laziness­čśü). 

Sometimes, this comes as a blessing in disguise as you end up creating a new dish with ingredients from your garden and the vegetables you will  not think of using otherwise. 

'Mooligai' in Tamil means 'herbs'. Well, as the name suggests, I have used herbs that were available at home . You can add more herbs if they are available . 

The rice was so flavourful and was a show stopper in our lunch platter today. I have used fresh red chillies ( the large ones, deseeded ) as they are in season here. But you can use green chillies also to spice up the pulav. You can use basmati rice to make this pulav. But, I used my Sona Masuri rice and they turned out really good. 

Mooligai Saadam | Herbal Pulav

Mooligai Saadam | Herb Pulav :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves: 4
1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( you can use basmati rice or Sona Masuri)
1 tablespoon ghee

Herbs :

1 cup mint leaves ( loosely packed)
10 tulsi/holy basil leaves ( you can use other basil varieties also)
15 curry leaves
1/4 cup moringa leaves ( you can use 1/2 teaspoon store bought dry moringa powder if you do not get fresh leaves)
1/2 cup coriander leaves ( chopped) 
3-4 young neem leaves 

Spices to be fried and ground:

2 teaspoons ghee
1/2 " cinnamon stick
3 cloves
1 long pepper/thipli OR 4-5 black peppercorns
1/2 teaspoon fennel seeds
1 green cardamom
1 bay leaf 
1/2 teaspoon dry neem flowers ( optional)
3 fresh red chillies ( deseeded and finely chopped)
1/2" ginger ( finely chopped)
4 large garlic pods ( peeled and finely chopped)
1 onion OR 3-4 shallots ( chopped) 

Other ingredients:

1/4 teaspoon turmeric powder
salt to taste

For garnish ( optional) :

ghee roasted cashew nuts OR roasted peanuts 
caramelised onions


1. Cook rice in 1:2 proportion of rice:water and allow it to cool.
2. Mix rice with a teaspoon of ghee and set it aside.

3. In a kadai or pan, add ghee and all the whole spices given under 'spices to be fried and ground'.
I am adding dry neem flowers
4. When they turn flavourful add the finely chopped onions, chillies, ginger and garlic.

5. Let this mixture fry for 2 minutes.
6. Now add all the herbs and let them fry for another 2 minutes and switch off.

7. Transfer this to the jar of a mixer and grind this mixture coarsely .

8. Heat ghee in the pan and add the ground mixture. 

9. Fry for 2-3 minutes and add the cooked rice.
10. Mix well over low flame to coat the rice evenly and switch off.

Your Mooligai Sadam /Herb pulav is now ready. You can garnish with roasted cashew nuts , peanuts or onions. I served it for lunch with potato chips . I also made a traditional Kuzhambu , but will share more about that tomorrow. 

Mooligai Saadam | Herbal Pulav

Happy Cooking !

With love,


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