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.
Tender ivy gourds are slit and filled with a nutty, spicy masala made from peanuts, coconut, and spices, then slow-cooked to perfection. This classic Andhra dish is a flavor explosion, perfect with hot rice or roti.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and a fragrant blend of spices. This Andhra classic is light, comforting, and perfect served with hot rice.
This andhra dish is perfect for lunch. With 628.96 calories and 14.299999999999999g 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.
277cal
7gprotein
20gcarbs
21gfat
Ingredients
500 g Ivy Gourd (Also known as Dondakaya. Choose tender, bright green ones.)
0.25 cup Peanuts (Use raw, unsalted peanuts.)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened is preferred.)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 pcs Dried Red Chilies (Adjust quantity based on your spice preference.)
4 pcs Garlic Cloves
1 inch Ginger
1 tsp Tamarind Paste
0.5 tsp Jaggery (Powdered or grated. Balances the tanginess.)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Divided use. Adjust to taste.)
3 tbsp Vegetable Oil (Peanut or sunflower oil work well.)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (Split and skinned black gram.)
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free if needed.)
10 pcs Curry Leaves
1 pcs Onion (Medium-sized, finely chopped.)
0.5 cup Water (For cooking the curry.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare the Ivy Gourd
Wash the dondakaya (ivy gourds) thoroughly and pat them dry.
Trim both ends of each gourd.
Make two perpendicular slits from one end to about 3/4 of the way down, creating an 'X' cut. Be careful not to cut all the way through, keeping the base intact.
2
Make the Stuffing Masala
In a dry pan over low-medium heat, roast the peanuts for 4-5 minutes until they are aromatic and lightly browned. Remove and set aside.
In the same pan, add sesame seeds, desiccated coconut, coriander seeds, cumin seeds, and dried red chilies. Roast for 1-2 minutes until fragrant, ensuring they don't burn.
Allow all roasted ingredients to cool completely.
Transfer the cooled ingredients to a grinder jar and grind to a coarse powder.
Add ginger, garlic, tamarind paste, jaggery, turmeric powder, and 1 teaspoon of salt to the jar. Grind again to a thick paste, adding 1-2 tablespoons of water only if necessary to facilitate blending.
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it into a bowl, and discard the fibrous solids.
In a medium pot, combine the chopped tomatoes with 2 cups of water. Bring to a boil and cook for 8-10 minutes until the tomatoes are very soft and their skins are loose.
Turn off the heat. Once the mixture is cool enough to handle, mash the tomatoes thoroughly directly in the pot using a potato masher or clean hands.
2
Simmer the Charu
To the pot with the mashed tomatoes, add the prepared tamarind extract, finely chopped onion, slit green chilies, rasam powder, turmeric powder, jaggery, and salt.
Pour in the remaining 2 cups of water and stir everything together well.
Bring the mixture to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for 10-12 minutes for all the flavors to meld. Avoid a vigorous boil.
3
Prepare the Tempering (Tadka)
While the charu simmers, heat the oil in a small pan (tadka pan) over medium heat.
Take small portions of the prepared masala paste and carefully stuff it into the slits of each dondakaya.
Press gently to ensure the stuffing is well-packed. Reserve any leftover masala for the curry base.
4
Cook the Curry
Heat oil in a wide, heavy-bottomed pan over medium heat.
Add mustard seeds and let them splutter. Then add urad dal, asafoetida, and curry leaves. Sauté for 30 seconds until the dal turns light golden.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Gently arrange the stuffed dondakaya in the pan in a single layer. Sauté for 3-4 minutes, turning them carefully to lightly brown all sides.
Add any leftover masala, the remaining 0.5 teaspoon of salt, and 0.5 cup of water. Stir gently to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, stirring gently every 5 minutes to prevent sticking.
The curry is ready when the dondakaya are tender (a knife should pierce them easily) and the masala has thickened into a semi-dry coating.
5
Garnish and Serve
Once cooked, turn off the heat.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving hot with steamed rice, roti, or chapati.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for 30-45 seconds until the garlic is fragrant and the leaves turn crisp.
Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Serve
Carefully pour the hot tempering over the simmering charu. It will sizzle, releasing a beautiful aroma.
Stir in the freshly chopped coriander leaves.
Turn off the heat, cover the pot with a lid, and let the charu rest for at least 5-10 minutes to allow the flavors to infuse deeply.
Serve the Tomato Charu hot with steamed rice, papad, or as a light soup.
