Kulith Kadhi, Steamed Basmati Rice and Tendli Upkari

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 Ivy Gourd (Also known as Tendli or Tindora, washed and sliced thin)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Fresh Grated Coconut (Optional, for garnish)
• 0.5 tsp Jaggery (Powdered, optional, to balance flavors)
• 2 tbsp Water (Optional, only if needed to prevent sticking)

Instructions

1. 1

   Prepare the Ivy Gourd: Wash the ivy gourd (tendli) thoroughly. Trim both ends. Slice them into thin, uniform rounds or cut them lengthwise into four quarters. Set aside.

2. 2

   Make the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for 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 30 seconds until the leaves are crisp and fragrant.

3. 3

   Cook the Upkari: Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix well to coat the vegetables evenly with the spices. Cover the pan, reduce the heat to low, and cook for 15-20 minutes. Stir every 4-5 minutes to prevent sticking. Cook until the tendli is tender but still retains a slight crunch. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.

4. 4

   Finish and Garnish: Once the ivy gourd is cooked, add the fresh grated coconut and optional powdered jaggery. Stir well to combine and cook uncovered for another 2 minutes to let the flavors meld.

5. 5

   Serve: Turn off the heat. Serve the Tendli Upkari hot as a side dish with rice and dal, or with chapatis.