Soya Spring Onion Pulav

There is this wonderful thing about food... it always brings back the lovely memories that are attached to it. I have some fond memories attached to a lot of food and everytime I happen to enjoy that particular food, those memories come flooding in. 

So, today I am taking you back in time to my college days with this simple and flavourful rice preparation.

College days are one of those best days for most of us. Those care-free days of fun laughter and friendship and a little studies in between ;) I had my own little group of friends and we made sure our years together was simply awesome! Oh, and the lunch hour was our favourite! :)

We would sit together in our benches and inspect each other's boxes. Yes, our own lunches were savoured, but what interested each of us was what was in the other's boxes! :) We each had a favourite from each other's mom's cooking and we would get all excited when we saw that in their lunch box! One of my friend's mum used to make this absolutely yummy rice preparation that had soya and spring onions in it. We simply could not guess that wonderful spice-flavour that went in to. After much guessing, she revealed that the magic masala was sambar powder!! 

It intrigued me and I have tried recreating it at home for my mum. Yes, I was fond of cooking even back then and did occasional visits to the kitchen :D So, my version was very close to my friend's mum's and my mum happened to like it too! She has hence made me make this for her and has been our favourite for a long time now. 

All along I have used the regular soya chunks that you find in the market. I would soak them into water and then after draining out the water, would finely chop them. Recently I bumped into adorable little soya granules that were shaped into teeny tiny little balls. They could be used as a whole and need not be chopped. The rice looks pretty with these little soya balls peeking from the gaps.

Try this simple recipe and enjoy the unique blend of flavours dance in your taste buds :) 

Ingredients

Rice - 1 cup, cooked
Onions - 1 medium, finely chopped
Spring Onions - 3-4, finely chopped
Soya Granules - 1 cup
Garlic - 2-3 pods, finely chopped
Sambar Powder - 1/2 tsp
Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Fennel Seeds | Saunf - 1/4 tsp
Oil - 1 tbsp
Salt - to taste

Method

• Soak the soya granules in water for 5 mins. They would fluff in size. Squeeze out the water, and transfer the drained soya granules into a bowl. Save the water, you may need a bit of this a little later in the cooking!

Note: I used Manna brand soya granules that are shaped as little balls. They didn't need chopping. You may use regular soya chunks for this recipe. Just chop them real fine.

• In a pan, heat a oil, add in the fennel seeds and garlic. Saute for a few seconds and allow he garlic to cook. 
• Add the chopped onions, saute till they mildly caramelise. 
• Add in a portion of the spring onions. Mix again. then, toss in the soya granules.
• Now, add the spices - chili powder, turmeric powder, sambar powder and a pinch of salt.
• Drizzle a few more drops of oil and mix the ingredients well.
• Pour in a little bit of water to make the mixture mildly wet.
• Add cooked rice and stir well.
• Garnish with the remaining spring onions and serve with raita!