Goan Lepo Fry, Ukda Tandul and Kokum Saar

Ingredients

• 2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
• 4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
   • Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
   • After soaking, drain all the water from the rice using a fine-mesh sieve.
2. 2

   Pressure Cook the Rice

   • Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
   • Give it a gentle stir to combine the ingredients.
   • Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3. 3

   Rest and Fluff

   • After the second whistle, turn off the heat completely. Do not try to open the cooker.
   • Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
   • Once the pressure has fully subsided, carefully open the lid.
   • Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4. 4

   Serve

   • Let the rice sit for another 2-3 minutes before serving.
   • Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.

Ingredients

• 8 pieces Dried Kokum (Also known as Amsul)
• 4 cup Hot Water
• 1.5 tbsp Jaggery (Grated or powdered)
• 2 pieces Green Chili (Slit lengthwise)
• 0.5 inch Ginger (Finely grated)
• 0.75 tsp Salt (Or to taste)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 8 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Extract Kokum Juice

   • Place the dried kokum pieces in a bowl and pour 4 cups of hot water over them.
   • Let them soak for at least 20-30 minutes. This will soften the fruit and allow it to release its flavor and color.
   • After soaking, use clean hands to squeeze and mash the kokum pieces in the water to extract as much pulp as possible. The water should turn a deep pinkish-purple.
2. 2

   Simmer the Saar

   • Strain the kokum water through a fine-mesh sieve into a saucepan, pressing the solids to release all the liquid. Discard the leftover kokum pieces.
   • Add the grated jaggery, slit green chilies, grated ginger, and salt to the saucepan.
   • Place the pan over medium-low heat and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld. Do not let it come to a rolling boil, as this can make the saar bitter.
3. 3

   Prepare the Tempering (Tadka)

   • While the saar is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and wait for them to pop and splutter completely, which takes about 30-40 seconds.