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 traditional Mangalorean curry made from earthy horse gram and a fragrant coconut-spice masala. This tangy, savory, and slightly sweet dish is a coastal Karnataka classic, best enjoyed with a bowl of steamed rice.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Steamed Basmati Rice, Kulith Koddel and Mango Pickle
Iron-boosting horse gram curry with rice & tangy pickle. A homestyle meal that's truly energy-giving!
This konkani dish is perfect for dinner. With 697.51 calories and 18.61g 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 cup
357cal
13gprotein
45gcarbs
15gfat
Ingredients
1 cup Horse Gram (Also known as Kulith)
1 cup Fresh Coconut (Grated)
6 pcs Dried Red Chillies (Byadgi or Kashmiri variety recommended for color and mild heat)
1.5 tbsp Coriander Seeds
1 tbsp Tamarind Paste (Adjust to taste)
1 tbsp Jaggery (Powdered or grated)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
4.5 cup Water (3 cups for cooking, 0.5 cup for grinding, and 1 cup for curry)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
5 pcs Garlic Cloves (Lightly crushed)
10 pcs Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare and Cook the Horse Gram
Rinse the horse gram thoroughly under running water. Soak it in 3-4 cups of water for at least 8 hours or overnight.
Drain the soaking water. Transfer the horse gram to a pressure cooker, add 3 cups of fresh water and a pinch of salt.
Pressure cook on medium-high heat for 6-7 whistles, which should take about 20-25 minutes. The gram should be completely soft. Let the pressure release naturally.
2
Prepare the Masala Paste
While the horse gram cooks, heat a small pan over low heat. Dry roast the dried red chillies and coriander seeds for 1-2 minutes until they release a pleasant aroma. Do not let them burn.
Remove from heat and let the roasted spices cool completely.
In a blender jar, combine the cooled spices, grated coconut, and tamarind paste. Add 1/2 cup of water and grind to a very smooth, fine paste.
3
Combine and Simmer the Curry
Once the pressure has released, open the cooker. Using the back of a ladle, gently mash some of the cooked horse gram against the side of the cooker to help thicken the gravy.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Add the ground coconut masala paste, turmeric powder, grated jaggery, and the remaining salt to the cooker.
Pour in 1 more cup of water, or as needed, to reach your desired consistency. Stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 10-12 minutes, allowing the raw taste of the masala to cook off and the flavors to meld.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the crushed garlic cloves and sauté for 45-60 seconds until they turn fragrant and light golden.
Finally, add the curry leaves and asafoetida. Sauté for another 15 seconds until the leaves are crisp.
5
Finish and Serve
Immediately pour the hot tempering over the simmering curry. Stir gently to combine.
Turn off the heat and cover the pot. Let the Kulith Koddel rest for 5-10 minutes for the flavors to deepen.
Serve hot with steamed rice or neer dosa.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
