

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Sweet & tangy Pineapple Menaskai with rice & Tendli Palya. A perfectly spiced, gut-friendly treat!

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 delightful sweet, sour, and spicy curry from Karnataka, featuring juicy pineapple chunks in a roasted coconut and spice gravy. This Udupi-style gojju is a perfect balance of flavors and pairs beautifully with hot steamed rice.

A simple and delicious South Indian stir-fry made with ivy gourd (tendli), aromatic spices, and fresh coconut. This classic Karnataka-style palya is a perfect, healthy side dish for rice and sambar.
Serving size: 1 cup


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Sweet & tangy Pineapple Menaskai with rice & Tendli Palya. A perfectly spiced, gut-friendly treat!
This mangalorean dish is perfect for lunch. With 655.1600000000001 calories and 10.259999999999998g 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
Prepare Tamarind Pulp: Soak the tamarind in 1/2 cup of warm water for 15 minutes. After soaking, squeeze it well to extract a thick pulp. Strain through a fine-mesh sieve, discard the solids, and set the tamarind pulp aside.
Cook the Pineapple: In a medium pot, combine the pineapple chunks, 1.5 cups of water, turmeric powder, jaggery, and 1 tsp of salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8-10 minutes, or until the pineapple is tender but still holds its shape.
Roast the Masala Spices: Heat a small, dry pan over low-medium heat. Add the urad dal, chana dal, and coriander seeds. Dry roast for 2-3 minutes until they turn light golden and aromatic. Add the fenugreek seeds and dried red chillies, and roast for another minute. Finally, add the sesame seeds and roast for 30-45 seconds until they start to pop. Immediately remove from heat and let the spices cool completely to prevent burning.
Grind the Masala Paste: Once cooled, transfer the roasted spices to a grinder jar. Add the grated coconut and about 1/2 cup of water. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Combine and Simmer the Curry: Add the ground masala paste and the prepared tamarind pulp to the pot with the cooked pineapple. Stir well to combine. Add the remaining 1/4 tsp of salt (or to taste). Bring the curry to a gentle simmer and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma of the masala disappears and the gravy thickens.
Prepare the Tendli: After washing and trimming the ends of the tendli, slice them into thin, uniform rounds (about 2-3 mm thick) or cut them lengthwise into four quarters. Uniform slicing ensures even cooking. Set aside.
Prepare the Tempering (Oggarane): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds. Then, add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Sauté Aromatics: Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.
Cook the Tendli: Add the sliced tendli to the pan along with turmeric powder and salt. Mix everything thoroughly to ensure the tendli is well-coated with the oil and spices. Cover the pan with a lid and reduce the heat to low-medium. Cook for 15-18 minutes, stirring every 4-5 minutes to prevent sticking. The tendli will cook in its own moisture; do not add any water.
Final Touches: Once the tendli is tender-crisp (easily pierced with a fork but still holding its shape), add the optional jaggery and mix well until it dissolves. Turn off the heat. Add the freshly grated coconut and a squeeze of fresh lime juice. Gently toss everything together.
Serve: Transfer the Tendli Palya to a serving bowl. It is best served hot as a side dish with steamed rice and sambar, rasam, or with chapatis.
Prepare the Tempering (Tadka): Heat the coconut oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Add the curry leaves (be careful, they will sizzle) and hing. Sauté for about 30 seconds until the leaves are crisp and aromatic.
Finish the Dish: Pour the hot tempering over the simmering pineapple curry. Mix gently and turn off the heat. Cover the pot and let the curry rest for at least 10 minutes to allow the flavors to meld beautifully before serving with hot steamed rice.