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Vegetable Haleem Recipe

28 May 2018

INGREDIENTS

To Grind
¼ cup Dalia (wheat rava / samba rava / broken wheat)
¼ cup thinai / foxtail millet
1 tsp toor dal (tovaram paruppu / split pigeon peas)
¼ cup barley (or) oats
1 tsp split moong dal (siru paruppu / split green gram)
1 tsp black peppercorns
4 cloves
1 cinnamon stick
2 green cardamom
1 tsp shah jeera (black cumin seeds)
4-5 almonds
1 tsp urad dal (ultham paruppu / black gram)
1 tsp channa dal (kadala paruppu / bengal gram)
For Haleem
½ cup chopped vegetables (carrot and beans)
2 medium sized onions – finely sliced
2 green chilies – chopped
1 tbsp ginger-garlic paste
½ cup mint leaves
½ cup chopped coriander leaves
½ tsp turmeric powder
2 tbsp curd
1 cup thick coconut milk
3-4 cup water
salt to taste
1-2 tbsp ghee
juice of 1 lemon
 

Grind all the ingredients mentioned under “To Grind” in a mixer to coarse powder. Mix 1 cup water and whisk it well to avoid lumps. Keep it aside.
Heat 2 tbsp oil in a pan or kadhai and fry sliced onions till it turns golden brown and crispy. Remove from the heat and split fried onions into two parts. Preserve one half for garnishing.
Heat the same oil in a pressure cooker. Add 1 tbsp ghee to it and once it melts, add ginger-garlic paste. Saute a while on low flame. Add vegetables and fry for a min. Add fried onion, curd, green chilies, mint leaves and coriander leaves. Mix everything and cook for a min.
Add turmeric powder, ground powder paste and 3 cup water. Add salt to taste and mix everything well. Close the lid. Pressure cook for 2-3 whistles. Remove from the heat and let the pressure settle down. Open the lid and stir everything well.
Add coconut milk and mix again. (If the porridge is too thick, then add 1 cup hot water) Keep the cooker on stove top. Sprinkle lemon juice. Add 1 tbsp ghee and mix well. Cook again for 2-5 mins. Serve hot or cold.