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.
Prep5 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
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.
2
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).
3
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.
4
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.
Steamed colocasia leaf rolls, filled with a spiced rice and lentil batter, are sliced and simmered in a tangy and savory coconut curry. A classic dish from the Mangalorean coast, it's a unique blend of textures and flavors.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Fiber-rich pathrode gasi with fluffy rice and zesty pickle – a unique, perfectly spiced, soul-satisfying meal!
This mangalorean dish is perfect for dinner. With 892.22 calories and 18.43g of protein per serving, it's a nutritious choice for your meal plan.
0gfat
5
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.
6
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.
Servings
4
Serving size: 1 serving
561cal
13gprotein
75gcarbs
27gfat
Ingredients
12 count Colocasia Leaves (Medium-sized and tender)
1 cup Sona Masuri Rice (Or any short-grain raw rice)
0.25 cup Toor Dal
1 tbsp Urad Dal
2.5 cup Fresh Grated Coconut (Divided for batter and gravy)
13 count Dried Red Chillies (Preferably Byadagi for color)
5 tsp Coriander Seeds
1.5 tsp Cumin Seeds
1.5 tbsp Tamarind Paste
4 tsp Jaggery (Powdered)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
2 tsp Salt (Adjust to taste)
1 medium Onion (Finely chopped)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
4 cloves Garlic (Lightly crushed)
10 count Curry Leaves
3 cup Water (As needed for grinding and gravy)
Instructions
1
Prepare the Batter
Wash the sona masuri rice, toor dal, and urad dal together thoroughly. Soak them in sufficient water for at least 4 hours, or preferably overnight.
After soaking, drain the water completely.
In a wet grinder or a powerful blender, combine the drained rice and dal mixture, 1 cup of fresh grated coconut, 8 dried red chillies, 3 tsp coriander seeds, 1 tsp cumin seeds, 1 tbsp tamarind paste, 3 tsp jaggery, asafoetida, and 1 tsp of salt.
Grind to a thick and slightly coarse paste, adding very little water (a few tablespoons at a time) only as needed. The batter must be thick enough to spread without dripping. Transfer to a large bowl.
2
Prepare Leaves and Assemble Rolls
Carefully wash each colocasia leaf. Place a leaf vein-side up on a clean, flat surface.
Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This is crucial to prevent throat irritation.
Take the largest prepared leaf and spread a thin, even layer of the batter over its entire surface.
Place another leaf on top and repeat the process, stacking 4-5 leaves from largest to smallest.
Fold the left and right sides of the leaf stack inwards by about an inch.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Starting from the bottom edge, roll the stack up tightly to form a firm log. The batter will help it stick together.
Repeat the process to make 2-3 rolls with the remaining leaves and batter.
3
Steam and Slice the Pathrode
Lightly grease a steamer plate or basket. Place the prepared rolls on it, ensuring they don't touch.
Steam the rolls over boiling water for 25-30 minutes on medium-high heat.
To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean.
Once cooked, remove the rolls from the steamer and allow them to cool down completely to room temperature. This step is essential for firm, clean slices.
Once fully cooled, use a sharp knife to slice the rolls into 1/2-inch thick rounds.
4
Prepare the Gasi (Curry)
In a blender jar, combine the remaining 1.5 cups of grated coconut, 5 dried red chillies, 2 tsp coriander seeds, 0.5 tsp cumin seeds, turmeric powder, and 0.5 tbsp tamarind paste.
Add about 1/2 to 3/4 cup of water and grind to a very smooth, fine paste.
Heat a wide, heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ground coconut masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the paste thickens and the raw aroma disappears.
Pour in about 2 cups of water, the remaining 1 tsp of jaggery, and 1 tsp of salt. Stir well to combine.
Bring the gravy to a gentle boil and then reduce the heat to a simmer for 5 minutes to allow the flavors to meld.
5
Combine, Temper, and Serve
Gently slide the sliced pathrode rounds into the simmering gravy. Arrange them in a single layer if possible. Avoid vigorous stirring, as the slices are delicate.
Let the pathrode simmer in the gasi on low heat for 5-7 minutes, allowing them to absorb the flavors of the curry. You can gently spoon some gravy over the top of the slices.
For the tempering, heat the coconut oil in a small pan. Add the mustard seeds and let them splutter.
Add the crushed garlic and sauté for 30 seconds until aromatic, then add the curry leaves and stir for a few seconds.
Pour this hot tempering over the Pathrode Gasi. Gently swirl the pan to mix.
Serve hot with steamed rice.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
