Heerekayi Tovve, Brown Rice and Carrot Palya

Ingredients

• 1.5 cup Brown Rice (Long-grain or basmati brown rice recommended)
• 3.75 cup Water (For cooking the rice)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Vegetable Oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.

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.