Cook's Hideout: Udupi Vegetable Pulao

March 11, 2014

Udupi Vegetable Pulao

Blogging Marathon# 38: Week 2/ Day 2
Theme: Gourmet Rice Dishes 
Dish: Udupi Vegetable Pulao
For day 2 of BM# 38, I made this flavorful Udupi Vegetable Pulao. I saw this dish being made on a Telugu cooking show and really liked the coconut based spice/ masala paste that is added to the veggies. This is a one pot dish that is sure to wow everyone.
Udupi Vegetable Pulao
Ingredients: Serves 3~4
Basmati Rice - 2cups, soaked in cold water for at least 30 minutes
Onion - 1 medium, thinly sliced
Carrot - 1 small, diced
Cabbage - 1 cup, chopped
Green beans - ½cup, chopped
Green Peas - ½cup
Tomato - 1 medium, chopped
Cashews - 2tbsp
Coconut Milk - 1cup
Cilantro - 3tbsp, chopped
Mint - 3tbsp, chopped
Salt - to taste

For the Masala/ Spice Paste:
Fresh Coconut - ½cup, grated
Red Chili powder - 1tsp (or more, adjust as per taste)
Ground Coriander powder - 1tsp
Ginger - 1" piece
Garlic - 3~4 cloves
Cinnamon Stick - 1" piece
Cardamom pods - 2
Cloves - 3

For Tempering:
Bay leaf - 1
Cinnamon stick - 1" piece
Cloves - 2
Cardamom pods - 2

  • Grind all the ingredients listed under 'Masala/ Spice paste' into a smooth paste using little water.
  • Heat 2tbsp oil + 1tbsp ghee in a large dutch oven or heavy bottomed pan; add the tempering ingredients. Once the spices are fragrant, add the onions and cashews; cook on medium flame until the onions start turning lightly browned around the edges.
  • Add the carrots, beans, cabbage and green peas. Cover and cook till the veggies are tender, about 10~12 minutes.
  • Next add the tomato and cook until it turns mushy.
  • Add the ground masala paste and cook till it doesn't smell raw anymore, about 3~4 minutes.
  • Drain water from the rice and add the rice to the veggies. Mix gently and cook for 2~3 minutes. Add the chopped cilantro and mint, mix well.
  • Now add coconut milk and about 2cups of water (adjust the water quantity depending on your rice). Bring the mixture to a boil, lower the heat to simmer, cover the pan and cook for 15~20 minutes or until the rice is tender. Leave it covered for 5~10 minutes before serving.
I served this Udupi pulao with Potato-Jackfruit seeds Kurma and simple onion raitha.
Udupi Vegetable PulaoNotes:
  • Other vegetables like diced potato, cauliflower florets, green pepper can also be added.
  • Skip coconut milk and use just water, if desired.
  • Cilantro and mint can be added to the spice paste itself instead of adding later. If you don't mind your pulao to be green, then go ahead and grind them up.
Lets check out what my fellow marathoners have cooked today for BM# 38.


  1. Wat a colourful one pot meal..Thanks for this Udupi vegetable pulao.

  2. Very yummy pulao. Have tasted similar one in a restaurant near my school. Is something all would try their hands on. Thanks fir sharing the recipe

  3. Nice udupi veggie pulao...will try

  4. Nice aromatic recipe pavani garu

  5. Flavorful pulao and I have to give try on using coconut milk to pulao

  6. I have been running away from coconut milk. But it seems I need to appreciate it now. Beautiful pulao. loved the colors and flavor combinations

  7. It looks very colorful and healthy

  8. Such a comforting pulao! Coconut milk would add a nice flavor to the pulao.

  9. Love pulaos with coconut milk..Lovely clicks.

  10. that spice paste must make this pulao taste awesome

  11. Pulao looks so good Pavani, bookmarked!


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