

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Fluffy rice with iron-boosting spinach curry & tasty cabbage stir-fry – a fiber-rich, homestyle meal.

Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
Serving size: 1 cup
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

A traditional Udupi-Mangalorean curry featuring tender amaranth leaves and lentils simmered in a fragrant, freshly ground coconut masala. It's a delightful blend of tangy, sweet, and spicy flavors, perfect with hot rice.
Serving size: 1 cup

A simple, quick South Indian stir-fry made with shredded cabbage, a classic tempering of lentils and spices, and finished with fresh coconut. It's a perfect everyday side dish for rice and sambar.
Serving size: 1 cup


Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!


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Fluffy rice with iron-boosting spinach curry & tasty cabbage stir-fry – a fiber-rich, homestyle meal.
This mangalorean dish is perfect for dinner. With 712.73 calories and 19.07g of protein per serving, it's a nutritious choice for your meal plan.
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
Cook the Lentils
Roast Spices for Masala
Grind the Coconut Masala
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.
Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.
Cook the Amaranth Leaves
Combine and Simmer the Koddel
Prepare the Tempering (Tadka)
Finish and Serve
Stir in the freshly grated coconut, chopped coriander leaves, and optional lemon juice. Give it a final mix and serve hot.