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.
A creamy, tangy, and mildly spicy coconut curry from Mangalore, featuring the unique Sambar cucumber. This comforting dish from coastal Karnataka pairs perfectly with steamed rice.
A simple and delightful Konkani-style cabbage stir-fry with a classic tempering of mustard seeds and lentils, finished with fresh coconut. This quick and healthy side dish comes together in under 25 minutes and pairs perfectly with rice and dal.
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.
About Boiled Rice, Sambar Southe Gassi, Cabbage Upkari and Mango Pickle
Aromatic cucumber gassi & cabbage upkari with rice – a gut-friendly and energy-giving meal!
This mangalorean dish is perfect for dinner. With 751.84 calories and 15.939999999999998g 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.
299cal
8gprotein
37gcarbs
15gfat
Ingredients
500 g Sambar Cucumber (Peeled and cubed into 1-inch pieces)
0.5 cup Toor Dal (Rinsed thoroughly)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/4 cup warm water)
1 tbsp Jaggery (Grated or powdered)
1.5 tsp Salt (Adjust to taste)
3 cup Water (Divided for cooking and grinding)
1 cup Fresh Grated Coconut
6 pcs Byadagi Red Chilies (Stems removed)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
5 pcs Garlic Cloves (Peeled)
1 pcs Onion (Small, roughly chopped for masala paste)
2 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds
12 pcs Curry Leaves
Instructions
1
Cook the Dal and Cucumber
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1.5 cups of water. Cook for 3-4 whistles over medium heat until the dal is soft and mushy. Mash lightly and set aside.
While the dal cooks, place the cubed Sambar cucumber in a separate pot with 1 cup of water and 1 tsp of salt. Bring to a boil and cook for 8-10 minutes until the cucumber is tender but still holds its shape. Do not let it get mushy.
2
Prepare the Gassi Masala Paste
In a small pan, dry roast the Byadagi red chilies, coriander seeds, cumin seeds, and fenugreek seeds on low heat for 2-3 minutes until fragrant. Be careful not to burn them. Let the spices cool completely.
Transfer the cooled roasted spices to a blender. Add the grated coconut, garlic cloves, small chopped onion, and tamarind paste.
Add about 0.5 cup of water and grind to a very smooth, fine paste. The texture should be creamy.
3
Combine and Simmer the Curry
To the pot with the cooked cucumber, add the mashed dal and the ground coconut masala paste.
Stir in the jaggery and the remaining 0.5 tsp of salt. Mix everything gently to combine.
1 tsp Urad Dal (split and skinned black gram lentils)
2 pc Dried Red Chilli (broken into halves)
10 pc Curry Leaves
0.25 tsp Hing
2 pc Green Chilli (slit lengthwise)
0.25 tsp Turmeric Powder
0.75 tsp Salt (or to taste)
2 tbsp Water (for steaming the cabbage)
0.25 cup Fresh Grated Coconut
2 tbsp Coriander Leaves (chopped, for garnish (optional))
Instructions
1
Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.
2
Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3
Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.
Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4
Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.
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.
If the curry seems too thick, add a little warm water to achieve your desired consistency. A gassi is typically a thick gravy.
Bring the curry to a gentle boil, then reduce the heat to low and let it simmer for 8-10 minutes, allowing the raw aroma of the masala to cook off and the flavors to meld.
4
Prepare the Tempering (Oggarane)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and the finely chopped medium onion. Sauté for 5-7 minutes, stirring frequently, until the onion turns a deep golden brown. This step is crucial for the authentic flavor.
5
Finish and Serve
Pour the hot tempering, along with the oil and browned onions, directly over the simmering gassi.
Stir well to incorporate the tempering. Cook for one more minute.
Turn off the heat. Serve the Sambar Southe Gassi hot with steamed rice, neer dosa, or sannas.
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.
