

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Fiber-rich brown rice with aromatic Udupi Rasam and wholesome cabbage palya. A gut-friendly, satisfying meal!

A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
Serving size: 1 cup
Rinse the brown rice in a fine-mesh sieve under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess starch. For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain thoroughly.
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of fresh water, salt, and optional vegetable oil. Give it one quick stir to combine.
Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to the lowest possible setting to maintain a gentle simmer.

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Fiber-rich brown rice with aromatic Udupi Rasam and wholesome cabbage palya. A gut-friendly, satisfying meal!
This udupi dish is perfect for dinner. With 487.61 calories and 10.6g of protein per serving, it's a nutritious choice for your meal plan.
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It is crucial not to lift the lid during this time, as the trapped steam is essential for cooking the rice evenly.
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up perfectly.
Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.
Serving size: 1 cup
Prepare the Rasam Base
Simmer the Rasam
Prepare the Tempering (Tadka)
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.
Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.
Combine and Finish
Stir in the freshly grated coconut, chopped coriander leaves, and optional lemon juice. Give it a final mix and serve hot.