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.
A fragrant South Indian lentil stew featuring tender drumsticks simmered in a tangy tamarind broth with aromatic spices. This wholesome and flavorful dish is a perfect companion for rice, idli, or dosa.
A quick, crunchy, and lightly spiced cabbage stir-fry, perfect as an everyday Indian side dish. This simple and healthy sabzi, also known as Cabbage Poriyal, comes together in under 20 minutes and pairs beautifully with dal and roti.
Crispy, crunchy, and irresistibly light, these fried lentil wafers are the perfect accompaniment to any South Indian meal. Ready in seconds, they add a delightful crunch to rice and sambar.
About Steamed Basmati Rice, Drumstick Sambar, Cabbage Fry and Appadam
Aromatic drumstick sambar with fiber-rich cabbage and crispy appadam. Pure comfort food!
This andhra dish is perfect for dinner. With 913.3 calories and 28.699999999999996g 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.
4
Serving size: 1.5 cup
319cal
13gprotein
50gcarbs
9gfat
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
2 whole Drumsticks (Cut into 2-inch pieces)
1 medium Onion (Chopped)
2 medium Tomato (Chopped)
2 whole Green Chili (Slit lengthwise)
2 tbsp Tamarind Paste (Or juice from a lemon-sized ball of tamarind)
0.5 tsp Turmeric Powder
3 tbsp Sambar Powder (Adjust to your spice preference)
1.5 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated, optional to balance flavors)
4 cup Water (Divided for cooking dal and gravy)
2 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 whole Dried Red Chilies (Broken in half)
0.25 tsp Asafoetida (Also known as hing)
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed toor dal, 2.5 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 and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
While the dal is cooking, heat a large pot or kadai over medium heat. Add the chopped onion, tomato, green chilies, and drumstick pieces.
Pour in 1.5 cups of water, add the sambar powder, and a pinch of salt. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the drumsticks are tender but still hold their shape.
3
Combine and Simmer
In a small bowl, mix the tamarind paste with 1/2 cup of warm water to create a smooth liquid. Pour this tamarind water into the pot with the cooked vegetables.
Add the remaining salt and the optional jaggery. Stir and let it simmer for 5 minutes for the raw taste of tamarind to disappear.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Sunflower Oil (Or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram lentils)
2 pcs Dry Red Chillies (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chillies (Slit lengthwise)
0.5 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Grated Coconut (Fresh or frozen, optional)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Cabbage
Rinse the head of cabbage thoroughly under cold running water.
Remove the tough outer leaves and the core. Finely shred the cabbage using a sharp knife or a food processor. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dry red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3
Cook the Cabbage
Add the slit green chillies and the shredded cabbage to the pan.
Sprinkle the turmeric powder and salt over the cabbage.
12 pieces Urad Dal Appadam (Also known as papad; plain or cumin variety works well.)
1.5 cup Sunflower Oil (For deep frying; any neutral high-smoke point oil is suitable.)
Instructions
1
Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
2
Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.
3
Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.
4
Drain and repeat. Quickly remove the fried appadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process for all remaining appadams.
5
Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.
Pour the mashed dal into the pot. Mix everything together thoroughly. If the sambar is too thick, add a little hot water to reach your desired consistency.
Bring the sambar to a gentle boil and then reduce the heat to low. Let it simmer for another 5-7 minutes, allowing all the flavors to meld together.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat. Once hot, add the mustard seeds and let them splutter.
Immediately add the urad dal and fenugreek seeds. Sauté for about 30 seconds until the urad dal turns light golden.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 10-15 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
5
Finish and Serve
Pour the hot tempering directly over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 15-20 minutes before serving. This helps the flavors to deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Toss everything together gently but thoroughly, ensuring the cabbage is well-coated with the tempering and spices.
Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. Do not add any water; the cabbage will cook in its own moisture.
Stir once or twice in between to ensure even cooking and prevent it from sticking to the bottom.
Cook until the cabbage is tender but still retains a slight crunch. Avoid overcooking, as it can become mushy.
4
Garnish and Serve
Turn off the heat. Add the grated coconut (if using) and finely chopped coriander leaves.
Give it a final gentle mix to combine.
Serve the cabbage fry hot as a side dish with roti, chapati, or alongside rice and dal.
