Poricha Kuzhambu, Steamed Basmati Rice and Seppankizhangu Roast

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 Taro Root (Also known as Arbi or Seppankizhangu)
• 1 inch piece Tamarind (Helps reduce sliminess while boiling)
• 4 cup Water (For pressure cooking the taro root)
• 1 tsp Salt (For boiling the taro root)
• 2 tbsp Rice Flour (Provides crispiness)
• 1 tbsp Besan (Helps the masala to bind)
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.25 tsp Hing (Asafoetida)
• 4 tbsp Vegetable Oil (For roasting)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves

Instructions

1. 1

   Pressure Cook Taro Root

   • Wash the taro roots thoroughly under running water to remove all mud and dirt.
   • Place the washed taro roots in a pressure cooker. Add 4 cups of water, 1 tsp of salt, and the piece of tamarind.
   • Secure the lid and pressure cook on medium heat for 2 whistles, which takes about 8-10 minutes. The taro should be just fork-tender, not mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker, drain the hot water, and let the taro roots cool down completely.
2. 2

   Prepare Taro Slices

   • Once the taro roots are completely cool to the touch, gently peel off the skin.
   • Slice the peeled taro into uniform rounds, about 1/2-inch thick. Consistent thickness ensures even cooking.
3. 3

   Marinate the Taro

   • In a large mixing bowl, combine the rice flour, besan, red chili powder, turmeric powder, coriander powder, hing, and the remaining 0.5 tsp of salt.
   • Add the sliced taro to the bowl.