Pomfret Tawa Fry, Ukda Tandul and Kokum Kadi

Ingredients

• 2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
• 4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
   • Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
   • After soaking, drain all the water from the rice using a fine-mesh sieve.
2. 2

   Pressure Cook the Rice

   • Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
   • Give it a gentle stir to combine the ingredients.
   • Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3. 3

   Rest and Fluff

   • After the second whistle, turn off the heat completely. Do not try to open the cooker.
   • Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
   • Once the pressure has fully subsided, carefully open the lid.
   • Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4. 4

   Serve

   • Let the rice sit for another 2-3 minutes before serving.
   • Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.

Ingredients

• 15 pieces Dried Kokum
• 1.5 cup Hot Water (for soaking kokum)
• 2 cup Fresh Grated Coconut
• 3 cup Water (for grinding coconut)
• 3 pieces Green Chilli (adjust to taste)
• 1 inch Ginger
• 4 cloves Garlic
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare the kokum extract. Soak the dried kokum pieces in 1.5 cups of hot water for 20-30 minutes. Once softened, mash them thoroughly with your hands to release all the pulp and flavor. Strain this mixture through a fine-mesh sieve into a bowl, pressing the solids to extract maximum liquid. Discard the solids and set the kokum extract aside.

2. 2

   Prepare the spiced coconut milk. In a blender, combine the fresh grated coconut, green chilies, ginger, and garlic. Add 3 cups of water and blend on high for 1-2 minutes until smooth. Strain the mixture through a muslin cloth or a fine sieve, squeezing the pulp firmly to extract all the milk. Discard the pulp.

3. 3

   In a large mixing bowl or jug, combine the prepared kokum extract and the spiced coconut milk. Stir gently to mix. The liquid will turn a beautiful light pink color.

4. 4

   Season the kadi with salt and optional sugar. Stir well until dissolved. Taste and adjust the seasoning as needed.

5. 5

   Prepare the tempering (tadka). Heat coconut oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, hing, and curry leaves. Sauté for about 30 seconds until the leaves are crisp and the spices are fragrant.

6. 6

   Immediately pour the hot tempering over the kokum kadi. You will hear a satisfying sizzle. Stir gently to incorporate the flavors.

7. 7