Friday, September 18, 2020
Home All Recipes Weekend Cooking – Peas and Corn Pulao with Onion Raita

Weekend Cooking – Peas and Corn Pulao with Onion Raita

Make speedy and tasty Peas and Corn Pulao with a clean Onion and Tomato Raita with this convenient recipe.

Don’t you assume weekends are these days of the week, the place you are harassed what to cook? My mom poses an identical query to us and I simply say any dish that comes to my mind, simply like in a restaurant. My mom, of the route, doesn’t idea my jokes

Pulao is one dish that I’ve tasted on many Sundays and nonetheless be appreciated by way of all. This weekend, used to be time for Pulao (or Pulav?) again, however with a twist. I asked here, whilst cooking how does she make a dish greater interesting. Adding your very own components or taste to a ‘normal recipe’ can make any cooking greater fascinating and the dish tastier and greater thrilling to eat. I bet this comes greater out of experience.


This recipe for Peas and Corn Pulao is a modified model of a famous South Indian chef. The unique model consists of simply Peas as the primary ingredient. This one has corns and coconut milk for extra style and flavour.

The coconut milk makes the Pulao dry and it is great eaten with an accompaniment – I typically pick easy onion – tomato Raita. The meal is entire with easy Curd Rice. My mom says that as soon as all the elements are ready, Pulao will be equipped to be served in about 15-20 minutes. This makes for a speedy meal no longer solely on a weekend however on different days too.

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Peas and Corn Pulao with Coconut Milk


Basmati Rice or Raw Rice – two cups
Fresh Peas – 1 cup
Onions – half of cup (chopped)
Coconut Extract- two cups
Corn Cobs – two numbers
Water – two cups
Oil – three tablespoons
Cloves, Cardamom and Cinnamon – a few
Bay Leaf – 1
Salt – as required

Grind Together:

Onions – three numbers
Garlic Flakes – 6
Green Chillies – 8
Ginger – half of inch piece
Fresh Coconut (grated) – two half tablespoons


Wash and soak rice for 10 minutes. Slice onions lengthwise.Cook peas until tender. Pressure cook dinner corn cobs and seperate the seeds. Heat strain cooker. Inside it, fry the masala spices and then the onions. Fry for a minute in medium flame and add cooked corn seeds and the cooked peas.

Gently combine the floor masala paste and fry in medium flame, until a great odor come out of it. Pour Coconut extract, water and the required quantity of salt. When it begins to boil, add the rice. Mix properly and shut the lid. Reduce flame and strain cook dinner for 10 minutes. Serve warm with Onion and Tomato Raita alongside with Cucumber Salad.

Onion and Tomato Raita



1 cup Yogurt (plain)

1 small Onion

1/ two teaspoon Salt

1 small Tomato

1/ two teaspoon Chat Masala (optional)

1/ two teaspoon Black pepper (ground)

1/ four cup Milk


Beat yogurt and milk till smooth.

Chop onion and tomatoes and add to yogurt.

Add salt and pepper and sprinkle the Chat Masala over, and serve.


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