Skip to main content

Instant Assamese Kumol Saul Pulao


Kumol Saul is a magical rice of Assam which can be eaten without cooking. Kumol Saul is an instant rice which requires no cooking . It is rendered fluffy and can be consumed just after soaking in water for few minutes. Kumol Saul is made from Bora Saul (Sticky rice) by soaking over night and then boiling and sun-drying.

Kumol Saul is prepared usually in the month of Bihu festival. It is usually served as a Jolpan with yougurt/curd and jaggery. 


Kumol Saul with yogurt and jaggery

Kumol Saul pulao is a simple recipe which I experimented last Sunday and it turned out really good. As kumol saul is prepared from sticky rice, this dish become sticky to some degree after cooking. So serve it hot immediately after cooking. Because once it cools the stickiness will increase and it will taste bad. Serve with a hot cup of tea for better taste.

The Recipe of Kumol Saul pulao :


Kumol Saul pulao 


INGREDIENTS:
• 1 cup kumol saul
• 2 eggs (optional)
• 1/2 cup chopped vegetables (bean, carrot, capsicum etc.)
• 1 onion finely chopped
• 1 small piece of ginger finely chopped
• 2 cloves of garlic finely chopped
• 2-3 tbsp tomato puree
• 2 green chillies finely chopped
• 3 tsp vegetable oil
• salt to taste

METHOD:
Rinse Kumol saul under running water for 3-4 time. Drain and keep aside in a large bowl for 5 minutes.  After 5 minutes the kumol saul will become soft as it absorbs the remaining water.

In the meantime you chop the vegetables.

Beat eggs in a small bowl. Add salt.

In a pan heat oil.  Pour in beaten eggs and make a good omelet. Drain and keep aside.

In the remaining oil add chopped onions, ginger and garlic. Fry till translucent.

Add chopped vegetables, green chillies and salt. In medium heat cook till vegetable cooked.

Add kumol saul and tomato puree. Mix well.

With a knife make pieces of the omelet and mix it to the pan.

Remove from heat.

Serve hot with a hot cup of tea. 

Comments

  1. সুন্দৰ ৰুমি, অসমীয়া জলপান

    ReplyDelete
  2. Looks yummy....a common dish in a different way.....nice...will try very soon.

    ReplyDelete

Post a Comment

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…