non-vegetariangluten-free
mangalorean
Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
40 min
920 cal
46gProtein
100gCarbs
40gFat
2Recipes
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Hearty green gram curry with rice and cabbage palya. A fiber-rich, iron-boosting, 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 creamy, tangy coconut curry made with whole green gram, a classic from Mangalorean cuisine. It's hearty, flavorful, and pairs perfectly with steamed rice or neer dosa.
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
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Hearty green gram curry with rice and cabbage palya. A fiber-rich, iron-boosting, homestyle meal!
This mangalorean dish is perfect for lunch. With 759.3199999999999 calories and 22.46g 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.
Serving size: 1 cup
Rinse the whole green gram thoroughly and soak it in ample water for at least 4 hours, or preferably overnight. This ensures even cooking.
Drain the soaked green gram and transfer it to a pressure cooker. Add 2 cups of fresh water and 0.5 tsp of salt. Pressure cook on medium heat for 3-4 whistles, or until the gram is soft but still holds its shape. Allow the pressure to release naturally.
While the gram is cooking, prepare the masala paste. In a small pan, dry roast the dried red chillies, coriander seeds, cumin seeds, and fenugreek seeds on low heat for 2-3 minutes until fragrant. Be careful not to burn them.
Let the roasted spices cool completely. Transfer them to a grinder jar along with the grated coconut, 4 cloves of garlic, tamarind paste, and turmeric powder. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Once the pressure has released from the cooker, open the lid. Place the pot with the cooked green gram back on the stove over medium heat. Add the ground masala paste, finely chopped onion, jaggery, and the remaining 1 tsp of salt. Stir everything together gently.
Add another 1/2 cup of water, or as needed, to achieve a thick gravy consistency. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the flavors to meld and cooks out the raw taste of the 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.
For the tempering (tadka), heat the coconut oil in a small pan over medium-high heat. Add the mustard seeds and let them splutter. Then, add the remaining 2 cloves of garlic (lightly crushed) and sauté for 30 seconds until golden. Finally, add the curry leaves and let them turn crisp.
Pour the hot tempering over the simmering gassi. Mix well, turn off the heat, and cover the pot for 5 minutes to let the flavors infuse. Serve hot.
Stir in the freshly grated coconut, chopped coriander leaves, and optional lemon juice. Give it a final mix and serve hot.