A warm, comforting rice gruel made from parboiled rice and a pinch of salt. This simple, soupy dish from the Konkan coast is light on the stomach and incredibly soothing, perfect for a light meal.
Prep5 min
Cook25 min
Servings4
Serving size: 1.5 cups
15cal
0gprotein
3gcarbs
0g
Ingredients
1 cup Ukda Tandul (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
5 cups Water (Plus more for adjusting consistency)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse the rice thoroughly under cool running water 3-4 times, or until the water runs clear. Drain completely.
2
Cook the rice using your preferred method:
Stovetop Method: In a deep, heavy-bottomed pot, combine the rinsed rice, 5 cups of water, and salt. Bring to a rolling boil over high heat. Once boiling, reduce the heat to low, cover with a lid slightly ajar, and simmer for 20-25 minutes. Stir every 5-7 minutes to prevent the rice from sticking to the bottom.
Pressure Cooker Method: Add the rinsed rice, 5 cups of water, and salt to a pressure cooker. Secure the lid and cook on high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally for about 10 minutes before opening the lid.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Gut-friendly pej with crispy papad and tangy pickle – pure comfort food!
This konkani dish is perfect for dinner. With 191.57 calories and 7.08g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
fat
Once cooked, check the consistency. The rice grains should be very soft and partially broken down, and the liquid should be starchy and soupy. Use the back of a ladle to gently mash some of the rice against the side of the pot to enhance its creamy texture.
4
If the pej is thicker than you prefer, stir in up to 1 cup of hot water and simmer for another 2-3 minutes until well combined. Adjust the salt to your taste.
5
Pour the hot pej into serving bowls. Serve immediately with traditional accompaniments like mango pickle (lonche), fried fish, or a simple coconut chutney.
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
