Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
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
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.
Aromatic and spicy lentil stew from the Chettinad region of Tamil Nadu. Made with freshly ground spices, tamarind, and mixed vegetables, it's a flavorful twist on the classic sambar, perfect with rice or idli.
A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Steamed Basmati Rice, Chettinad Sambar, Cabbage Poriyal and Appalam
Aromatic Chettinad Sambar with fiber-rich Cabbage Poriyal and rice - a gut-friendly, homestyle comfort meal.
This chettinad dish is perfect for dinner. With 940.41 calories and 26.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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
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.
Servings
4
Serving size: 1 cup
347cal
14gprotein
52gcarbs
12gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
0.5 tsp Turmeric Powder
3 cup Water (For pressure cooking the dal)
2 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dry Red Chillies (For the masala powder)
3 tbsp Grated Coconut (Fresh or desiccated)
1 tsp Sesame Oil (For roasting masala)
20 g Tamarind (Seedless, about a small lemon-sized ball)
1 pcs Drumstick (Cut into 2-inch pieces)
1 pcs Brinjal (Small, quartered)
0.5 cup Yellow Pumpkin (Peeled and cubed)
15 pcs Sambar Onions (Peeled, also known as pearl onions)
1 pcs Tomato (Medium, chopped)
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, to balance flavors)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
1 pcs Dry Red Chilli (Broken, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Lentils
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2
Prepare the Chettinad Masala
Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3
Cook the Vegetables and Tamarind
While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
2 whole Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
2
Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
4
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
5
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
6
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
7
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
In a large pot or kadai, add the prepared tamarind extract, chopped vegetables (drumstick, brinjal, pumpkin), sambar onions, and chopped tomato.
Add 1 more cup of water and the salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape. The raw smell of the tamarind should also be gone.
4
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir well to combine.
Add the freshly ground Chettinad masala powder and the optional jaggery. Mix thoroughly, ensuring there are no lumps.
Check the consistency. If the sambar is too thick, add up to 1 cup of hot water to reach your desired consistency.
Allow the sambar to simmer gently on low heat for 8-10 minutes, allowing all the flavors to meld together beautifully.
5
Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
Add the broken dry red chilli, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and the mixture is fragrant.
6
Garnish and Serve
Immediately pour the hot tempering over the simmering sambar. This will create a sizzle and release a wonderful aroma.
Garnish with freshly chopped coriander leaves, give it a final gentle stir, and turn off the heat.
Serve hot with steamed rice, idli, dosa, or pongal.
8
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
