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 tangy and savory yogurt-based curry from Karnataka, made with ash gourd and a fragrant coconut-spice paste. This comforting South Indian classic is best enjoyed with hot steamed rice.
A simple and delicious South Indian stir-fry made with tender okra, coconut, and mild spices. This Karnataka-style palya is the perfect non-slimy side dish for rice and sambar, ready in under 30 minutes.
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, Majjige Huli, Okra Palya and Mango Pickle
Creamy, gut-friendly yogurt curry with fluffy rice & okra palya. A perfectly spiced, homestyle meal!
This udupi dish is perfect for lunch. With 761.52 calories and 16.819999999999997g 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
199cal
7gprotein
17gcarbs
12gfat
Ingredients
300 g Ash Gourd (Peeled and cut into 1-inch cubes)
2 cup Curd (Preferably sour, whisked until smooth)
1 tbsp Besan (Also known as gram flour)
2 tbsp Chana Dal (Soaked in water for at least 30 minutes)
0.5 cup Fresh Coconut (Grated)
3 pcs Green Chillies (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
1 tsp Cumin Seeds (For the ground paste)
1 tsp Coriander Seeds
0.5 tsp Turmeric Powder (Divided use)
1.5 tsp Salt (Adjust to taste)
1 tsp Jaggery (Optional, for balancing flavor)
1 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chilli (Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cup Water (For grinding and cooking, as needed)
Instructions
1
Prepare the Coconut Paste
Drain the soaked chana dal.
In a blender, combine the drained chana dal, grated coconut, green chillies, ginger, cumin seeds, and coriander seeds.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2
Cook the Ash Gourd
In a medium pot or kadai, add the cubed ash gourd, 1/4 tsp of turmeric powder, and 1 cup of water.
Bring the water to a boil over medium heat.
Cook for 8-10 minutes, or until the ash gourd is tender and translucent but still holds its shape. Do not overcook.
3
Cook the Paste
Add the ground coconut paste to the pot with the cooked ash gourd.
Rinse the blender jar with another 1/2 cup of water and add it to the pot to get all the paste.
Mix well and cook on medium-low heat for 5-7 minutes, stirring occasionally, until the raw aroma of the paste disappears and the gravy thickens slightly.
500 g Okra (Washed, dried thoroughly, and chopped into ½-inch rounds)
1 medium Onion (Finely chopped)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split chickpeas)
10 leaves Curry Leaves
2 whole Dried Red Chili (Broken into halves)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tbsp Tamarind Pulp (Soak a small piece of tamarind in warm water and extract the pulp)
1 tsp Jaggery (Grated or powdered)
1 tsp Salt (Or to taste)
3 tbsp Fresh Grated Coconut
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Okra: Wash the okra and pat them completely dry with a kitchen towel. This is the most critical step to prevent a slimy texture. Trim the top and tail, then chop the okra into ½-inch thick rounds.
2
Sauté the Okra: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and sauté, stirring occasionally, for 8-10 minutes. Cook until the okra is tender, slightly browned, and the sliminess has completely disappeared. Transfer the cooked okra to a plate and set aside.
3
Prepare the Tempering (Tadka): In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, and sauté for about a minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
4
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until the onions become soft and translucent.
5
Add Spices: Lower the heat and add the turmeric powder and red chili powder. Stir continuously for about 30 seconds to cook the spices without burning them.
6
Combine and Season: Return the sautéed okra to the pan. Add the salt, grated jaggery, and tamarind pulp. Mix everything gently to ensure the okra is evenly coated with the spices and seasonings.
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.
In a separate bowl, whisk the curd, besan, and the remaining 1/4 tsp of turmeric powder until completely smooth and free of lumps.
Turn off the heat for the pot. Let the ash gourd mixture cool for 2-3 minutes. This is a crucial step to prevent the yogurt from curdling.
Slowly pour the whisked yogurt mixture into the pot, stirring continuously to integrate it smoothly.
Add salt and jaggery (if using). Stir well to combine.
5
Gentle Reheating
Return the pot to the stove on the lowest possible heat setting.
Gently warm the curry for 2-3 minutes, stirring constantly. Do not let it simmer or boil, as this will cause it to split.
Once heated through, remove from the stove immediately.
6
Prepare the Tempering (Tadka)
Heat coconut oil in a small tadka pan over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the urad dal and fry until it turns a light golden brown.
Add the broken dried red chilli, curry leaves, and hing. Sauté for 20-30 seconds until the curry leaves are crisp and aromatic.
7
Garnish and Serve
Pour the hot tempering over the Majjige Huli.
Garnish with freshly chopped coriander leaves.
Stir gently and serve immediately with hot steamed rice.
Finishing Touches: Cook for another 2-3 minutes, allowing all the flavors to meld together. Turn off the heat. Stir in the fresh grated coconut and chopped coriander leaves.
8
Serve: Serve the Okra Palya hot as a side dish with chapati, roti, or as part of a South Indian meal with rice and sambar or rasam.
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.
