Karuvadu Kuzhambu, Steamed Basmati Rice and Keerai Poriyal

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Amaranth Leaves (Also known as keerai, about 1 large bunch)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 1 pcs Onion (Medium-sized, finely chopped)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Water (Optional, only if needed to prevent sticking)

Instructions

1. 1

   Prep the Greens: Thoroughly wash the amaranth leaves (keerai) in a large bowl of water to remove all dirt and grit. Drain them completely, using a salad spinner if you have one, and chop them finely. Set aside.

2. 2

   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, which takes about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 15-20 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook the Greens: Add the chopped keerai to the pan along with turmeric powder and salt. Mix everything well. The leaves will begin to wilt almost immediately. Cover the pan and cook on a low to medium flame for 5-7 minutes. The greens will release their own water, so you likely won't need to add any. Stir occasionally until the leaves are tender but still retain their vibrant green color.

5. 5

   Finish and Serve: Once the keerai is cooked, turn off the heat. Add the fresh grated coconut and give it a final, gentle mix to combine. Let it sit for a minute. Serve the Keerai Poriyal hot as a side dish with steamed rice and sambar, rasam, or dal.