Vegetable Palav, Karnataka Style Tarkari Palav Recipe

One pot tarkari palav / vegetable pulao recipe using veggies and home made masala. Perfect recipe for lunch box and can be made in under 30 minutes. Suitable for lunchbox.

In Karnataka, the vegetable pulao – tarkari palav is made slightly differently. A green paste made with herbs and spices is ground and added which adds a very subtle aroma and flavor to the pulao. This is a very easy recipe to put together. Usually sona masuri rice is used for this recipe as opposed to basmati or jeera rice. Any variety of raw rice will work for this recipe.

Here is the video of how to make Tarkari Palav

For the tarkari palav masala This is the key step to making vegetable palav. This masala is what makes this recipe very different.

Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside. Note: If you need a very spicy palav, add more green chillies while grinding. I have added three chillies today and that was enough.

For making the palav First soak the rice in water for 30 minutes. I have used sona masuri rice today. Any raw rice variety will work for this recipe.

We will need the following spices.

Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.

Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Peanuts is optional but it adds a nice texture and bite to the palav.

Saute for a few minutes.

Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.

Now add in the veggies. I have used carrots, cauliflower and green peas today. You can use whatever veggie you have in your fridge. Beans, knol khol, potato all work well in this recipe. Note: If using dried green peas, soak the peas over nite and add it.

Add in the salt and the water. For every cup of rice we use, we will add two cups of water.

Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.

Vegetable palav is ready. Serve hot with kurma and yogurt. Note: At the end, one can add fried bread croutons and that also adds a nice taste and texture to the palav. Just fry couple of pieces of chopped bread in ghee and mix it before serving the palav.

Tarkari palav masala

• 4 sprigs coriander leaves
• 4 sprigs mint leaves
• 1/4 cup fresh shredded coconut
• 6 cloves garlic
• 1/2 inch piece ginger
• 1/2 an onion ( 1/4 cup )
• 3 green chillies
• 1/2 cup water

For the palav

• 3 tablespoon peanut oil
• 2 bay leaf
• 1 cardamom
• 1 clove
• 1 inch piece cinnamon
• 1 star anise
• 1/2 an onion ( 1/4 cup ), sliced
• 1 tomato, chopped
• 2 sprigs curry leaves
• 2 tablespoon peanuts
• 2 cups veggies (green peas, cauliflower, carrots, potatoes, beans etc…)
• 1 teaspoon salt
• 1 cup sona masuri rice
• 2 cups water

1. Soak the rice in water for 30 minutes.
2. Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside.
3. Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.
4. Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Saute for a few minutes.
5. Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.
6. Now add in the veggies. Add in the salt and the water.
7. Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
8. Vegetable palav is ready. Serve hot with kurma and yogurt.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins

Tarkari palav masala

• 4 sprigs coriander leaves
• 4 sprigs mint leaves
• 1/4 cup fresh shredded coconut
• 6 cloves garlic
• 1/2 inch piece ginger
• 1/2 an onion ( 1/4 cup )
• 3 green chillies
• 1/2 cup water

For the palav

• 3 tablespoon peanut oil
• 2 bay leaf
• 1 cardamom
• 1 clove
• 1 inch piece cinnamon
• 1 star anise
• 1/2 an onion ( 1/4 cup ), sliced
• 1 tomato, chopped
• 2 sprigs curry leaves
• 2 tablespoon peanuts
• 2 cups veggies (green peas, cauliflower, carrots, potatoes, beans etc…)
• 1 teaspoon salt
• 1 cup sona masuri rice
• 2 cups water

1. Soak the rice in water for 30 minutes.
2. Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside.
3. Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.
4. Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Saute for a few minutes.
5. Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.
6. Now add in the veggies. Add in the salt and the water.
7. Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
8. Vegetable palav is ready. Serve hot with kurma and yogurt.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins

Find it online : https://www.kannammacooks.com/vegetable-palav-karnataka-style/

Recipe for a simple Capsicum Pepper Fry, Kudaimilagai Milagu Kari. Perfect accompaniment with roti, chapati or rice. Recipe with step by step pictures.

Here is how to do a very simple Capsicum Pepper Fry. Heat coconut oil or gingely oil (Indian sesame oil) in a pan and add in the cumin seeds and few cloves of garlic.

Add in the sliced onions. Saute for 3-4 minutes until the onions are soft.

Add in the sliced capsicum and saute for 3-4 minutes. I like the capsicum to have a crunch. So I do not cook for long. Cook until the texture that you like. One can also use colored variety like red or yellow capsicum and that works well too in this recipe!

Add in a lot of black pepper and salt. The aroma and flavour of fresh cracked black pepper is divine. Try to use freshly cracked black pepper if possible. Note: I do not like to add salt at the beginning of cooking for this recipe (I usually add in the beginning) as the veggies become soft and loses its crunch. So for this recipe, always add salt at the end of cooking.

Add in the spring onions and mix well. Remove from heat. Serve hot!

• 2 tablespoon coconut oil or Indian gingely oil
• 1/2 teaspoon cumin seeds
• 5 - 6 cloves garlic
• 2 onions, sliced (about 1 cup )
• 3 capsicum, sliced (about 2.5 cups )
• 1 tablespoon black pepper
• 3/4 teaspoon salt
• 1/3 cup spring onions, chopped

1. Heat coconut oil or gingely oil (Indian sesame oil) in a pan and add in the cumin seeds and few cloves of garlic.
2. Add in the sliced onions. Saute for 3-4 minutes until the onions are soft.
3. Add in the sliced capsicum and saute for 3-4 minutes.
4. Add in black pepper and salt.
5. Add in the spring onions and mix well. Remove from heat. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: side dish
• Cuisine: Tamilnadu