Ash Gourd Koddelu, Steamed Basmati Rice and Banana Palya

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 4 piece Raw Banana (Medium-sized, firm and green)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 2 piece Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves
• 0.25 tsp Hing (Asafoetida, use gluten-free if needed)
• 2 piece Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder (Divided use)
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped)

Instructions

1. 1

   Prepare and Cook the Bananas

   • Wash the raw bananas thoroughly. Trim both ends and peel the thick green skin using a peeler or a knife.
   • Chop the peeled bananas into uniform 1/2-inch cubes.
   • Immediately place the chopped banana cubes into a bowl of water with a pinch of turmeric powder to prevent them from oxidizing and turning brown.
   • Steam the banana cubes for 8-10 minutes, or boil them in water for 5-7 minutes, until they are fork-tender but still hold their shape. Do not overcook.
   • Once cooked, drain all the water completely and set the banana pieces aside.
2. 2

   Prepare the Tempering (Oggarane)

   • Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown.
   • Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves become crisp and aromatic.