Meera Sodha’s beetroot, cauliflower and coriander chutney, the pilau vegan spectrum


Very Indian aunt has a special recipe for pilau to look for birthdays, parties and new chronologies, which are often the subject of quiet debate in the kitchen and Hindu temples. “I think asha used MSG in her,” I once heard an aunt whisper.
Now pilau may sound tame, because we indians eat rice every day, but after careful efforts, it’s one of the most popular meals. Unbridled joy: every grain of rice is rich, full and delicious; A pile of polished vegetables lie down, ready to be unearthed; The pomegranate and tongue-seared chilies are bright and the tannins go through the cozy blankets.
Of course, it’s not just the flavor, it’s the ritual. Pilaus has always been at the heart of our family celebrations, from almost no kitchen table, and they have traditionally become familiar friends.
I am an aunt now, and this is my special recipe. If it becomes a conversation topic in someone else’s kitchen, I’ll be thrilled.
Festival pilau beetroot, cauliflower and cilantro chutney
This only requires some oil-filled leaves (douban, say) to be a complete meal. Provide four.
300 grams of basmati rice
600 grams of cauliflower (a large cauliflower) split into small, bite-sized flowers
400 grams of beetroot, peeled and cut
The wedge of 300 grams of red (ie, a half) is peeled and sliced into 1 cm by 3 cm
2 1/2 1/2 teaspoon masala
Rapeseed oil
400ml of tin coconut milk
6 garlic cloves, peeled, chopped
2 cm ginger, peeled
2 green finger peppers
1 teaspoon turmeric
1 big onion, peeled, chopped
100 g fresh parsley
1 tablespoon lemon juice
1 teaspoon granulated sugar
2. Add pomegranate seeds (i.e. 1/2 pomegranate) to the top
Heat the oven to 200C / 390F/gas marker 6. Wash the rice until the water is smooth and then stay in cold water to soak. Place the cauliflower on a single-layer baking tray and place the beets and beetroot on another baking tray.

In a small bowl, mix granulated sugar, five tablespoons of rapeseed oil and three-quarters of a teaspoon of salt, then drizzle with bacteria on the vegetables on two plates, then toss the tops. Bake for 25 to 30 minutes, until tender and caramelized. (beets and beetroot may take a little time).
When the vegetables are cooking, make a sauce for the rice. Pour over three quarters of coconut milk (remaining 100ml in a chutney) into a blender, add garlic, ginger, green chilli, turmeric and three-quarters of a teaspoon of salt, then shine smooth.
In a large skillet with a tight cover, heat 2 tablespoons of oil with medium heat, then fry the onion for 10-12 minutes until soft and golden. Add the coconut milk and cook for 8 minutes, stirring frequently.
Add 400 ml fresh water to the pan and bring to a boil. Cover with the lid and turn the heat to a whisper and leave for 20 minutes until the rice is cooked. Remove the heat, turn over the vegetables, cover and steam for 10 minutes.
Rice is steamed and made chutney. Rinse the blender, add the remaining coconut juice, cilantro (a little later to decorate the dish), green pepper, lemon juice, sugar and half a teaspoon of salt. Mix smooth, then scrape into a service bowl.
Put the rice on the plate, sprinkle with pomegranate seeds, leave cilantro and put it next to the chutney.


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