Skip to main content

Ceylon Spinach Pulao/Pilaf, Sambar Cheera Pulav

ceylon spinach

Ceylon Spinach Pulao is an easy and healthy pulao packed with all the goodness of Spinach. A power packed lunch for kids and adults alike.

Let me introduce you to Celon Spinach aka Philippine Spinach (Talinum fruticosum) aka Kerala's own Sambar Cheera. These leafy vegetable grows in most backyards of Kerala, rich in Vitamin A and C, calcium, iron, and dietary fiber (wow!)




A friend of mine has this nutritious and power packed organic spinach in her backyard and gave some to me just before the monsoons started here in Kerala. Whenever I get them, I put them in a Ziploc bag and use them in curries, sambar, omelettes etc. 

Nidhi, my daughter loves pulao so much and while making vegetable pulao, I thought why not add this to the pulao the way I made spinach pulav.....the recipe is same as my easy vegetable pulao. And I was right, my kids loved it so much; and I was glad that I could give them this nutritious and power packed meal, if you have this in your backyard; you really should give it a try.


These organic spinach can be used raw in salads. Can also be added in fried rice and stir-fried greens.


For detailed step by step tutorial, please go to my easy vegetable pulav recipe.
Method:
Clean and wash the rice and keep it in a strainer.
Chop the vegetables and Ceylon spinach and keep aside.
Grind coarsely listed under to grind and keep aside.
Heat a pressure cooker with oil, add in the spices and once they crack add in the sliced/chopped onions and saute for a minute or two. Then add in the coarsely grinded green chilli mix and mix for a minute.
Add in the Kashmiri chilli powder, turmeric, garam masala, and coriander powder...mix for a minute so that the raw flavor diminishes.
Add in the tomatoes and a little water as it is easy for the tomatoes to blend quickly. Saute on low flame till the tomatoes have nicely blended and oil starts to come out.

Add in the chopped vegetables and saute for a minute or two.

Add in the chopped Ceylon spinach and mix well, so that it is incorporated with the vegetables.

Add in 3 cups minus 1 tbsp water, lime juice salt, and salt. Once the water boils add in the strained rice and cover the cooker. Do not put the weight on the hob. Once steam starts to come, simmer for 7 minutes. Switch of the fire after 7 minutes and open only after 15 to 20 minutes. Fluff the pulao with a fork and serve.

Ceylon Spinach Pulao/Pilaf, Sambar Cheera Pulav


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  ceylon spinach  

  INGREDIENTS

  • Basmati Rice: 1.5 cups, wash and put on a strainer
  • Ceylon Spinach: A handful, chopped
  • Vegetables: : 1 carrot, chopped, 1/2 cup chopped cauliflower, half capsicum chopped
  • Onion: 1 large, chopped/sliced
  • Kashmiri Chilly Powder: 1/2 tsp
  • Coriander Powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Garam Masala: 1/2 tsp
  • Tomato: 1 large, chopped
  • Cinnamon: 1 stick
  • Cloves: 3
  • Cardamon: 4
  • Mace: A small piece
  • Oil: 2-3 tbsp
  • Salt: 1 1/2 tsp or as needed
  • Lemon: Juice of half lemon
  • Water: 3 cups, minus 1 tbsp
  • To Grind Coarsely:
  • Green Chilly: 2
  • Garlic: 1 pod
  • Ginger: 1 inch
  • Coriander leaves: 2 sprigs


  METHOD:

  1. Clean and wash the rice and keep it in a strainer.
  2. Grind coarsely listed under to grind and keep aside.
  3. Heat a pressure cooker with oil, add in the spices and once they crack add in the sliced/chopped onions and saute for a minute or two. Then add in the coarsely grinded green chilli mix and mix for a minute.
  4. Add in the Kashmiri chilli powder, turmeric, garam masala, and coriander powder...mix for a minute so that the raw flavor diminishes.
  5. Add in the tomatoes and a little water as it is easy for the tomatoes to blend quickly. Saute on low flame till the tomatoes have nicely blended and oil starts to come out.
  6. Add in the chopped vegetables and saute for a minute or two.
  7. Add in the chopped Ceylon spinach and mix well, so that it is incorporated with the vegetables.
  8. Add in 3 cups minus 1 tbsp water, lime juice salt, and salt. Once the water boils add in the strained rice and cover the cooker. Do not put the weight on the hob. Once steam starts to come, simmer for 7 minutes. Switch of the fire after 7 minutes and open only after 15 to 20 minutes. Fluff the pulao with a fork and serve.

NOTES

  • Note that the weight is not put on the cooker, once steam comes, simmer for 7 min and switch off the fire. Open after 15 to 20 min.

©Copyright Reserved 2010-2014, Nisahomey.com

Comments

  1. Love those ceylon spinach! The rice looks simple yet very tasty.

    ReplyDelete
  2. hey how you read my mind ?? I have been searching for a different pulao the whole day :-)

    ReplyDelete
  3. What a lovely pilaf! This is a complete meal and quite delicious!

    ReplyDelete
  4. I love spinach Nisa....Gonna try this

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help