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 serving
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 refreshing yogurt-based curry from Karnataka made with medicinal Brahmi leaves. This cooling dish has a unique herbal flavor, perfect for mixing with hot rice at the start of a meal.
A simple and wholesome South Indian stir-fry made with tender green beans, aromatic spices, and fresh coconut. This classic Karnataka side dish comes together quickly and is perfect with rice or roti.
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.
Prep45 min
Cook10 min
Ferment10080 min
About Boiled Rice, Thimare Tambli, Beans Palya and Mango Pickle
Energy-giving rice with gut-friendly Brahmi raita and fresh beans palya. A light, healthy lunch!
This mangalorean dish is perfect for lunch. With 657.0699999999999 calories and 14.809999999999999g of protein per serving, it's a nutritious choice for your meal plan.
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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.
158cal
6gprotein
11gcarbs
11gfat
Ingredients
1 cup Brahmi Leaves (Tightly packed)
0.5 cup Fresh Grated Coconut
2 cup Curd (Use fresh, room temperature curd)
2 pcs Green Chilies (Adjust to your spice preference)
1 tsp Cumin Seeds
1 tbsp Ghee (Divided use)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
1 pcs Dried Red Chili (Broken in half)
6 pcs Curry Leaves
1 tsp Salt (To taste)
0.5 cup Water (For grinding and adjusting consistency)
Instructions
1
Sauté the Brahmi Leaves
Wash the brahmi (thimare) leaves thoroughly and pat them dry.
Heat 1 teaspoon of ghee in a small pan over medium heat.
Add the washed leaves and sauté for 1-2 minutes until they wilt completely. This step is crucial to reduce their natural bitterness. Set aside to cool down.
2
Grind the Herbal Paste
In a blender or grinder jar, combine the cooled sautéed brahmi leaves, fresh grated coconut, green chilies, and cumin seeds.
Add about 1/4 cup of water and grind to a very fine, smooth paste. Scrape down the sides as needed to ensure there are no coarse bits.
3
Prepare the Yogurt Base
In a medium-sized bowl, whisk the room temperature curd until it is smooth and free of lumps.
Add the ground brahmi paste and salt to the whisked curd.
Pour in the remaining 1/4 cup of water (or more) and mix well to combine. The consistency should be thin and pourable, similar to buttermilk.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
1 pcs Onion (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
3 tbsp Water (For steaming)
0.5 cup Fresh Coconut (Grated)
0.5 tsp Jaggery (Grated or powdered, optional)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prep the vegetables: Wash the green beans thoroughly. Trim the ends and chop them into small, uniform ¼-inch pieces. Finely chop the onion and grate the coconut. Keep all ingredients ready.
2
Prepare the tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30-45 seconds.
3
Sauté the dals and spices: Lower the heat slightly and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown and become aromatic. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp.
4
Cook the onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
5
Cook the beans: Add the chopped green beans, turmeric powder, and salt. Mix everything well to coat the beans with the spices. Sprinkle 3 tablespoons of water over the beans, cover the pan with a lid, and cook on low to medium heat for 8-10 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still retain a slight crunch.
6
Finish the dish: Once the beans are cooked, add the freshly grated coconut, optional jaggery, and fresh lemon juice. Mix gently to combine and cook for another 1-2 minutes, allowing the flavors to meld. Turn off the heat and serve hot.
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.
Heat the remaining ghee in a small tempering pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and fry until it turns a light golden brown.
Finally, add the broken dried red chili and curry leaves. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic.
5
Combine and Serve
Immediately pour the hot tempering over the prepared yogurt mixture.
Mix gently. Do not heat the tambli after this point.
Serve the Thimare Tambli immediately with hot steamed rice as the first course of a meal.
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.
