Gowdru Pulao


Our neighbours back in Mysore, India are Gowdas. My mom and the aunties next door are good friends. Every now and then delicious aromas of food used to drift over to where we lived and I always wondered what they cooked. My mom gave me this recipe a few months back and said there was no name to it. When I was making the pulao, the exact same pleasing aroma rose from it and took me back in time. I instantly named it Gowdru Pulao. Gowdru is kannada for Gowdas. :-D I have no idea if such a dish even exists! All I know is its one yummy tasting and aromatic rice dish.

You will need:

1 Cup Basmati Rice

1 1/2 cups Water

1 Cup Cauliflower florets

1/4 Cup Peas (fresh/frozen)

2 Onions

2 tsp ghee


Grind to a rough paste:

5-6 Green chillies

1/4 pc cinnamon

2 cloves

3-4 Garlic cloves

½ “ pc Ginger

1-2 Cardamom

½ bunch coriander

Oil

Salt to taste

2-3 whole hard boiled eggs (optional)



Heat oil in a pressure cooker. Add thinly sliced onions. Saute till onions are cooked through. Add ground masala paste, fry for 2 minutes. Now add the veggies and sauté for a minute. Shell the boiled eggs and make small cuts in the eggs, this will allow the flavours to penetrate while cooking. Add measured water, salt and shelled eggs, on high heat and close lid (update). When the steam begins to rise, lower heat, and add the washed, drained Basmati Rice. Stir well and close lid, turn heat to high. When steam begins to rise, place weight on cooker and lower heat. Cook for 6-7 minutes and turn off. Drizzle ghee on top,mix well before serving with raitha.


This becomes a vegetarian dish without the use of eggs, so don't let the eggs stop you from trying this. Trust me, the aroma is heavenly and well worth the try. You can cut the eggs or serve them whole.



This is my entry to Meeta's "MM:One Dish Dinners" over at What's For Lunch Honey?



Anytime I have guests and mom asks what I'm making, I say "Gowdru Pulao" and she knows what I'm talking about...hehe!


35 comments:

  1. Have you heard of Okkaliga Gowda and Lingayat fights in Mandya? BOY! :D

    Actually, although we are not Okkaliga "Gowda", we are Lingayat Gowdas!! HeHe!
    My thatha's name is Madappa Gowda but none of his sons have that name as last name. He was also a Patel in village Panchayat, so he was always addressed as "Patelru"!
    We had some Okkaliga gowda friends in Mandya, they do cook delcious food. Gowdara Pulao looks delcious and aromatic too, I will try!:)
    Every time I see your home style recipes, I immensely enjoy it, lot of old memories evoked, thanks.

    ReplyDelete
  2. I do like a good pulao and this looks wonderful. Thank you so much for the entry1

    ReplyDelete
  3. Nice one. Looks yummy...

    ReplyDelete
  4. that pulao looks so deleciousss with out adding too many masalas

    ReplyDelete
  5. this pulav looks so yummy and simple

    ReplyDelete
  6. Lovely pulao. Looks so delicious. Great entry.

    ReplyDelete
  7. Very new dish to me. Thanks for sharing. Looks yummy!

    ReplyDelete
  8. has to taste yum with all those spices :) no wonder u make it for ur guests ;)

    ReplyDelete
  9. The pict is very tempting. The pulao should taste good.

    ReplyDelete
  10. Simple and delicious pulao! Nice one! :)

    ReplyDelete
  11. pulav looks yummy and delicious...

    ReplyDelete
  12. very nice name for the dish :) just one ques about recipe: do you add the boiled and cut eggs to the masala before adding the rice? so all that while, the eggs are in the cooker too? will it overcook it? just curious, cuz when i add boiled eggs to flavoured rice, I just use it like garnish or mix after the rice is done completely.

    ReplyDelete
  13. oh yes, gowdas cook wonderful dishes:) good one here girl.

    ReplyDelete
  14. It sure looks like a special dish- this one I have to try. If I understand correctly, the boiled eggs are cooked along with the rice and vegetables in the cooker, right?
    Thanks for sharing this, Namratha!

    ReplyDelete
  15. What a nice way to name a dish.

    ReplyDelete
  16. Pulao looks so good and flavorful!

    ReplyDelete
  17. Naming a dish is the toughest thing to think... Yours is interesting... Nice recipe too..

    ReplyDelete
  18. I know this one, they usually serve these at the South Indian Weddings as well. And can actually feel the aroma's flowing in. I saw Asha's Comment and it made me smile. Brings back fond memories. I am not a gowda or anything, but have a lot of coorg and kannadiga friends :).

    ReplyDelete
  19. Nice recipe and great photo - very tempting pulao indeed!!

    Rosie x

    ReplyDelete
  20. Thats really a nice name for this pulao :) looks yum.

    ReplyDelete
  21. I have never thought to add hard boiled eggs to a rice dish. My husband would love that! Thanks for the novel idea; I'll be sure to try it.

    ReplyDelete
  22. Yenri bari adigeneya?..otakke yavaga kareethira?

    ReplyDelete
  23. Story behind the name made an interesting read. Pulao looks delicious.

    ReplyDelete
  24. hehe nice name, I am tempted to try i t out.

    Hey, just so that it is easy to search, can you have a link for the list of your recipes blogged so far?..or just categorized drop downs for a quick search...thanks :)

    ReplyDelete
  25. hi,
    i wanted to email you, but could not locate your email address on the blog.
    blogsjam is a new web-based blog reader, organized by channels.


    pl. check it out, and contact me at saibose@gmail.com, if you have any questions.
    we also have a cool widget, that will not only help get more
    distribution for your blog,
    but it can also be used to feature fresh and contextual posts on your blog.
    Thx- Saikat

    ReplyDelete
  26. Thanks Madhavi:)

    Oh yeah Asha, have heard a lot about them!! Glad to know you are a Gowda, I have a few other friends who are Gowdas too :) Nice to know my recipes make you happy dear :)

    Thanks Meeta :)

    Thanks Nithu :)

    Thanks Sagari, Dhivya,Uma and Meera:)

    Yup Richa do try it :)

    Thanks Cham:)

    Thanks Kalai and Sandhya:)

    Ys Nags, you add the boiled eggs to the masala and the water. Since they have small cuts they won't overcook too much. They will still remain whole and be more flavourful.

    Thanks Sia dear:)

    Yes Nupur, the boiled eggs are added along with the masala and water before the rice. This helps the masalas get into the eggs too. :)

    :D Happy!

    Thanks Laavi and Swati:)

    Yup Archana, this is the one, its so aromatic and tasty :) Nice that you have kannadiga friends:)

    Thanks Rosie and Pravs :)

    Oh that's gr8 Susan, you must try this then :)

    Neevu yavaga barakke ready no avaga oota Raki avare :D

    Thanks Jayasree:)

    Hey thanks Ash, do try it :) And the list of my recipes are already categorized, its on the right panel. Hope this helps!

    ReplyDelete
  27. I lovee the name of the dish!! My best friend in Mysore was also a Gowda and I've always enjoyed eating at their house. Dish looks delicious!

    ReplyDelete
  28. And am I not glad I visited this blog? Always wanted to surprise my husband with a good cake, now my kid too,,, The cakes look delicious and gorgeous!

    ReplyDelete
  29. Hey Namratha...i tried this recipe yesterday and it's tured out so good. my hubby loves too. thanxx for sharing.

    ReplyDelete
  30. Hi Namratha,
    I have a question. I am planning to make this pullao today. When are the eggs added? in water or after pullao is cooked? Please help your confused friend!! Can't wait to try this one!

    ReplyDelete
  31. Hi Meera dear, I've updated the recipe, the eggs should be added when you add the water.This ensures the masalas get into the eggs while they are briefly in the water.

    ReplyDelete
  32. Namratha:
    Thanks so much for clarifying my doubt and immediately replying to my query and also leaving the comment on my blog. Thanks. I made this pullao today. and we all really loved it. You are right. The flavor gets into the eggs very nicely. and when it was being cooked, a wonderful aroma filled my kitchen. It tasted superb. & I was also happy that I had to make a one dish meal which tasted so well. Served with raita. Thanks. It's a keeper recipe. I will try many times in the future. Thanks for sharing. :-)

    ReplyDelete
  33. Hi Namratha,

    Thank you very much for sharing the recipe. One of my colleagues was bringing this for lunch. From then I wanted to learn. I love this pulao, the same taste and same flavor in my kitchen now, because of you. Thanks again.

    Regards,
    Sushma

    ReplyDelete

Hi, thanks for stopping by my blog! I appreciate your comments and suggestions.

Blog Widget by LinkWithin