Heerekayi Tovve, Brown Rice and Carrot Palya

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 500 g Carrots (Peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 1 pcs Onion (Medium, finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For steaming)
• 0.25 cup Grated Coconut (Freshly grated is best)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Ingredients

   • Wash, peel, and finely chop the carrots into small, even 1/4-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and slit the green chilies lengthwise.
2. 2

   Temper the Spices (Oggarane)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Wait for the oil to become hot but not smoking.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. Be careful not to burn them.
   • Add the hing and fresh curry leaves. Sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.