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Blogging Marathon# 25: Week 2/ Day 3

Theme: Cooking from a Book

Dish: Goda Masala Pulao with Kokum Kadhi

Cookbooks are great resource when you are looking for a recipe with a specific ingredient. It can be an ingredient that is used daily and needs to be transformed into something new or a completely new ingredient that you are not familiar with and need ideas for a dish. I recently saw “Goda Masala” at the Indian grocery  and bought it on impulse with no specific dish in mind. As I was looking through the cookbook “Sukham Ayu” for a dish to make this week, I saw this one pot dish “Goda Masala Pulao” and made it right away to use the new spice powder I bought.

This is a mildly spiced rice dish with mixed vegetables. Yam is used instead of potato which I thought was interesting and delicious. I used frozen yam cubes that I had and it turned out yummy. To go with the pulao, I made Kokum kadi, also from Sukham Ayu.

Goda Masala Pulao

  • Servings: 34-serving
  • Time: 40 mins
  • Difficulty: easy
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Summary

  • Cuisine: maharashtrian
  • Course: main course
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

1 cup Basmati Rice – washed, rinsed and soaked for 10 minutes
1 Onion – medium, thinly sliced
1 Carrot – medium, cut diagonally
10 Green Beans – cut diagonally
¼ cup Green Peas
¼ cup Yam of 1″cubes
1½ tbsps Goda Masala (Recipe follows, but I used store bought masala)
1 tbsp Yogurt – , whisked
2 tbsp Grated Coconut – , preferably fresh(I used dry coconut and it worked fine)
to taste Salt
Cilantro – for garnishing
For Tempering:
½ tsp Mustard Seeds
1 tsp Shahjeera
8 – 10 Curry leaves
¼ tsp Turmeric powder
¼ tsp Asafoetida powder (hing)
For the Goda Masala:
¼ cup Sesame seeds
½ cup Dry coconut
1 tbsp Cloves
4 Cinnamon sticks
3 Bay leaves
1 tsp Cumin seeds
¼ tsp Fenugreek seeds
2 cups Coriander seeds
25 – 30 Dry red chilies
1 tbsp Asafoetida powder
½ tsp Turmeric powder

Steps

  1. In a pressure cooker, heat 1tbsp ghee and add the mustard seeds and once the seeds start to splutter add the shahjeera and once they start to crackle, add the curry leaves, turmeric and asafoetida.
  2. Add onions and saute for 3-4 minutes. Next add the other veggies and cook for 2-3 minutes.
  3. Add rice, goda masala, yogurt, coconut and salt. Mix well; add 2 cups of warm water and pressure cook for 1 whistle.
  4. Allow steam to settle down completely before opening the lid. Garnish with chopped cilantro and serve hot with Kokum Kadhi.
  5. To make Goda Masala: Dry roast sesame seeds and grated coconut separately on low flame until golden brown. Set aside.
  6. Heat 1tbsp ghee and add ingredients from cloves to dry red chilies until they turn light brown. Add the asafoetida powder and turmeric and roast for 1-2 minutes.
  7. Grind all the ingredients into a fine powder. Store in an airtight container.

Kokum Kadhi

  • Servings: 4-serving
  • Time: 30 mins
  • Difficulty: easy
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Summary

  • Cuisine: maharashtrian
  • Course: soups & stews
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

6 – 8 Dry Soft Kokum pieces
1 tbsp Wheat Flour
1 tbsp Toor dal – , powdered
2 Green Chilies
1 tbsp Jaggery
1 tbsp Cilantro – finely chopped for garnish
to taste Salt
For Tempering:
½ tsp Mustard Seeds
1 tsp Cumin seeds
¼ tsp Asafoetida/ Hing
½ tsp Red chili powder

Steps

  1. Wash and soak kokum in ½cup water for half an hour. 
  2. In a pan, make a smooth paste of the wheat flour and powdered toor dal with ½cup of water.  Add the kokum along with the soaking water, green chilies, jaggery and salt along with 3 cups of water. Churn lightly and bring to a boil, stirring till it thickens. Lower the heat and allow to simmer for 8-10 minutes. Strain the mixture to remove all the whole pieces.
  3. In a wok, heat 1tsp ghee for tempering. Pop the mustard and add the cumin. As the cumin crackles, add hing and red chili powder.
  4. Pour the tempering into the kokum mixture. Garnish with cilantro and serve hot with the pulao.

Lets check out what my fellow marathoners have cooked up today for BM# 25.

12 thoughts on “Goda Masala Pulao with Kokum Kadhi”

  1. Love those matkis in which the food is presented and also the traditional dishes. Also bookmarked the goda masala recipe.

  2. Love your serving bowls, wonderful foods with beautiful presentation..Even i saw this pulao in sukyam ayu book, you have done simply awesome.

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