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 wonderfully aromatic and spicy pepper rasam from Karnataka. This traditional soupy delight, known for its soothing properties, is the perfect comfort food for a cold day, best enjoyed with a bowl of hot steamed rice.
A classic Karnataka-style potato stir-fry, simply seasoned with a traditional tempering of mustard seeds, lentils, and curry leaves. This comforting dish is perfect as a side for rice or as the delicious filling for masala dosas.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
About Steamed Basmati Rice, Menasina Saaru, Aloo Palya and Curd
Aromatic pepper rasam with fluffy rice & aloo palya. A soul-satisfying, energy-giving meal, mom's recipe style!
This udupi dish is perfect for lunch. With 692.98 calories and 19.259999999999998g 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
61cal
1gprotein
7gcarbs
4gfat
Ingredients
20 g Tamarind (Seedless, about a small lemon-sized ball)
1.5 tbsp Black Peppercorns
1 tsp Cumin Seeds
1 pc Dry Red Chilli (Byadagi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
1 tsp Jaggery (Grated or powdered)
1 tsp Salt (Adjust to taste)
4 cup Water
10 pc Curry Leaves
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Spice Powder & Tamarind Extract
In a small pan, dry roast the black peppercorns, cumin seeds, and dry red chilli on low heat for 1-2 minutes until fragrant. Be careful not to burn them.
Allow the roasted spices to cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle.
While the spices cool, soak the tamarind in 1/2 cup of warm water for 10-15 minutes. Squeeze the pulp well and strain the liquid into a medium-sized pot, discarding the fibrous solids.
2
Cook the Rasam Base
To the pot with the tamarind extract, add the remaining 3.5 cups of water.
Stir in the freshly ground spice powder, turmeric powder, jaggery, salt, and about 5-6 curry leaves.
Bring the mixture to a rolling boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 8-10 minutes, allowing the flavors to meld. A frothy layer will form on top.
3
Prepare the Tempering (Tadka)
While the rasam simmers, heat the ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
500 g Potatoes (about 4 medium, Russet or Yukon Gold work well)
2 tbsp Coconut 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)
1 large Onion (finely chopped)
3 pcs Green Chilies (slit lengthwise, adjust to taste)
1 inch Ginger (finely grated)
10 leaves Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Boil or pressure cook them until they are fork-tender but still hold their shape, about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker.
Drain the hot water and allow the potatoes to cool down completely. This prevents them from becoming mushy.
Once cool, peel the skins and gently crumble the potatoes into coarse, bite-sized chunks with your hands. Set aside.
2
Prepare the Tempering (Tadka)
Heat coconut oil in a wide pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Lower the heat and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, being careful not to burn them.
Add the slit green chilies, grated ginger, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
3
Sauté and Combine
Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
Add the remaining 4-5 curry leaves and the hing. Sauté for a few seconds until the curry leaves turn crisp.
4
Finish and Garnish
Carefully pour the hot tempering over the simmering rasam. It will sizzle.
Stir gently and immediately turn off the heat. Do not boil the rasam after adding the tempering, as it can affect the flavor.
Garnish with finely chopped coriander leaves.
5
Rest and Serve
Cover the pot and let the Menasina Saaru rest for at least 5-10 minutes. This allows the flavors of the tempering to infuse throughout the rasam.
Serve hot as a comforting soup or alongside steamed rice.
Add the turmeric powder and salt. Mix well to combine with the onions and tempering.
Add the crumbled potatoes to the pan. Gently toss everything together, ensuring the potatoes are evenly coated with the spice mixture without mashing them.
4
Finish and Garnish
Cook for 2-3 minutes, allowing the potatoes to absorb the flavors. If the mixture looks too dry, you can sprinkle a tablespoon of water.
Turn off the heat. Drizzle the fresh lemon juice over the palya and add the chopped coriander leaves.
Give it a final gentle mix. Let it rest for a minute before serving.
Serve hot as a side dish or as a filling for masala dosa.