

Meen Alleppey Curry with Boiled Rice
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
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Protein-packed Thogari Bele Saaru with rice & fiber-rich long beans upkari – a truly comforting 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 serving
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 comforting and tangy lentil soup from Karnataka, made with toor dal, tamarind, and a special blend of spices. This classic 'saaru' is the perfect accompaniment to steamed rice and a spoonful of ghee.

A simple, flavorful South Indian stir-fry where tender long beans are cooked with fresh coconut and a classic mustard seed tempering. A quick and healthy side dish ready in under 20 minutes, perfect with rice and dal.
Serving size: 1 serving


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Protein-packed Thogari Bele Saaru with rice & fiber-rich long beans upkari – a truly comforting homestyle meal!
This mangalorean dish is perfect for dinner. With 616.1500000000001 calories and 18.28g of protein per serving, it's a high-fiber option 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 serving
Pressure Cook the Dal
Prepare the Saaru Base
Simmer the Saaru
Prepare the beans. Wash the long beans well, trim the ends, and chop them into 1-inch pieces. Set aside.
Make the tempering. Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter completely, which takes about 30 seconds. Add the urad dal and sauté until it turns a light golden brown, about 1 minute. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Sauté the beans. Add the chopped long beans and turmeric powder to the pan. Stir well to ensure the beans are evenly coated with the tempering spices.
Cook the beans until tender. Add salt and 1/4 cup of water. Cover the pan with a lid and reduce the heat to low. Let the beans cook for 10-12 minutes, or until they are tender but still retain a slight crunch. Stir once or twice in between to prevent sticking.
Finish with coconut. Once the beans are cooked and all the water has evaporated, add the grated coconut and the optional jaggery. Mix everything well and cook for 2 more minutes, allowing the flavors to meld.
Serve the Long Beans Upkari hot as a side dish with steamed rice and sambar, dal, or rasam.
Prepare the Tempering (Oggarane)
Finish and Serve