Vegetable Baath


Dear Dad, Happy Fathers Day¬† ūüôā

Hello, This week instead of my Lunch Plate I bring to you my favourite Vegetable Baath/Pulao.

We South Indians, particularly Kannadigas make variety of Baath’s with anything you can imagine with ūüôā

Tomato Baath, Veg Baath, Vangi Baath, BisiBeleBaath etc etc…

A am a big fan of Baath & can live on them for days, unlike DH who doesnt like them for more than one meal in a month.

It¬† is a perfect dish to empty out the veggies in the fridge ūüôā

This one pot dish tastes heavenly with a raitha.

Anyways, here is my favourite & delicious Vegetable Baath, folks do try it.!!! 

This is my first ever entry for Nupur’s¬†A-Z Vegetables.

V For Vegetable Baath

Ingredients :

2 Cups Basmati Rice

2 Cups Mixed Veggies

          (Green Beans, Peas, Carrots & Few Cauliflower Florets)

1 Large Onion

1/2 Tsp Jeera/ Cumin Seeds

10-12 Cashewnuts (Optional)

1/2-3/4 Tsp Red Chilli Powder

2 Bay Leaves

2 Cloves, 2 Cinnamon Sticks 

1/2 Tsp Turmeric Powder

4 Tbsp Oil/Ghee

Salt to Taste

Grind To a Smooth Paste:

1/2 Medium Onion РSliced

1 Medium Tomato РSliced

1/4-1/2 Cup Coconut Grated

1 Tsp Roasted Poppy seeds

2 Jalepenos

6 Green Chilles

3-4 Garlic Cloves

1-2″ Ginger

2 Cloves

2″ Cinnamon

2 Cardamom

1/2 Bunch Coriander Leaves

Method :

Wash & chop veggies, I used less of cauliflower, because I didnt want its smell to dominate the Baath.

Veggies can be used in any proportions, also any other desired veggies could be added depending on your liking.

I used Jalepenos & Green Chilles, but you can just use Green chilles itself, just increase the quantity.

Slice the onion lengthwise thinly.  Wash & soak the Basmati Rice in plenty of water.

Heat Oil/Ghee in a wide pan. Adding a little bit more oil adds to the taste & texture of this dish.

(If oil is reduced, the baath turns out very dry, so be liberal with oil here.)

When the oil gets hot add the Bay Leaf, Cloves &  Cinamon.

When it tends to get brown, add the Jeera  & Cashewnuts if using.

When the jeera splutters add the sliced onions. Saute until transparent.

Add the mixed veggies & saute for a few minutes.

Now drain the rice & keep aside.

Add the smoothly ground masala paste. Saute until the oil separates.

Add the Red chilli powder to taste, fry for 2-3 minutes.

Add the drained rice & fry well for a couple of minutes.

Add 3 & 1/2 Cups of water to the above , add salt to taste & stir well.

When the mixture starts to boil, mix once again & close the pan & reduce the flame to simmer.

After 20 minutes, turn off the flame.  Let the pan cool well before serving. Enjoy!!! 


Weekend Lunch Plate – 5

Guys last weekend we had lunch at an Indian restaurant, hence couldnt post my lunch plate.

But here I am with a very simple lunch plate РRice, Mysore Saaru,  Alu Fry & Pachadi.

This Alu Fry prepared here is very simple & delicious.

It goes very well with a simple rasam or sambar. 

Do try this, u’ll love it ūüôā


(Potato Fry)

Ingredients :

4 Medium Potatoes

1/2  Tsp Jeera 

Few Curry Leaves

1 Jalepeno

1/2 Tsp Turmeric 

1/2 Tsp Dhania Powder

1/2 Tsp Red Chilli Powder

2 Tsp Kasuri Methi

3-4 Tsps Oil

Salt – as per taste

Method :

Boil Potatoes & cube them. 

Heat Oil in a wide pan, add jeera seeds & curry leaves.

Quickly add thinly sliced Jalepeno. Stir & cook for 2-3 minutes.

Add Turmeric & salt. Stir & add the cubed potatoes. Mix well.

Add the Dhania & Red Chilli Powders. Stir everything.

After 2 minutes or so add crushed Kasuri Methi.

Cook on a low flame for few more minutes until done.

Puttu And Cherupayar Curry – Green Gram Curry


Puttu  & Cherupayar is the most common breakfast/lunch/dinner menu of Keralites.

Like Kadala curry, Cherupayar curry also goes very well with puttu.

This Cherupayar Curry can be prepared in a jiffy & tastes great with puttu.

This curry also goes well with Chapathis/rotis & rice as well. Enjoy!!!

Here is the recipe for Cherupayar curry –

Cherupayar Curry

(Green Gram Curry)


1 Cup Whole Green Gram

3 Green Chilles Slit 

1/2  Inch Ginger Grated or Finely chopped

1/2 Tsp Turmeric

1/2 Tsp Red Chiili Powder

1/2 Cup Grated Coconut – Ground to paste.


2-3 Tsp Oil 

1/2 Tsp Mustard Seeds

2-3 Dry Red Chilles Broken

Curry Leaves


Soak the whole green gram in water for about 15-30 mins.

In a pressure pan, add the soaked & drained green gram. Add 3 Cups Or enough water to cover the green gram.

Add few curry leaves, grated ginger, slit green chilles & turmeric. Stir.

Pressure cook for 2 whistles and simmer for about 5 minutes & turn off the flame.

After the cooker has cooled & released the pressure open it & put it back on flame.

If there is very little or no water, just add little water, but not too much.

(This curry is supposed to be a bit thick & not watery.)

Add the chilli powder & salt. Stir well & simmer for 7-8 minutes.

Add the ground coconut. (Instead of grinding, grated coconut can be added, both tastes equally good.)

In a separate pan heat 2-3 tsp of oil for seasoning.

When the oil is hot, add mustard seeds. When they pop add the broken red chilles.

Stir for a second & add the curry leaves.

Add the seasoning to the green gram curry, simmer for 2-3 minutes before switching the flame off.

Serve along with Puttu.