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 comforting Andhra classic, this simple dal combines creamy toor dal with fresh spinach, simmered with tamarind and green chilies. Finished with a fragrant garlic tempering, it's the perfect wholesome meal with hot rice and a dollop of ghee.
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
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, Palakura Pappu, Aloo Fry, Tomato Rasam and Curd
Iron-rich spinach dal with crispy aloo fry - a wholesome, soul-satisfying mom's recipe style!
This andhra dish is perfect for dinner. With 1031.36 calories and 34.01g of protein per serving, it's a muscle-gain option 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
280cal
13gprotein
40gcarbs
9gfat
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
250 g Spinach (Roughly chopped)
1 medium Onion (Finely chopped)
1 medium Tomato (Chopped)
3 pcs Green Chilli (Slit lengthwise)
8 cloves Garlic (4 whole for cooking, 4 lightly crushed for tempering)
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in 1/4 cup hot water)
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
Prepare the Dal: Rinse the toor dal under running water until the water runs clear. This removes excess starch and impurities. Soaking for 30 minutes is optional but helps in faster cooking.
2
Pressure Cook: In a 3-liter pressure cooker, combine the rinsed dal, chopped spinach, onion, tomato, green chilies, 4 whole garlic cloves, turmeric powder, and red chili powder. Add 3 cups of water and mix well.
3
Cook until Soft: Secure the lid and pressure cook on medium heat for 4-5 whistles, which takes about 15 minutes. Turn off the heat and allow the pressure to release naturally.
4
Mash and Season: Once the pressure has subsided, carefully open the cooker. Using a whisk or a wooden masher (pappu gutti), gently mash the dal mixture to your desired consistency—creamy or slightly chunky. Stir in the tamarind paste and salt.
5
Simmer the Dal: Place the cooker back on the stove over low heat. Let the dal simmer for 5-7 minutes, allowing the flavors to meld together. If the dal is too thick, add a little hot water to adjust the consistency.
6
Prepare the Tempering (Tadka): While the dal simmers, heat oil in a small pan (tadka pan) over medium heat.
Add mustard seeds and let them splutter completely (about 30 seconds).
Add cumin seeds and broken dried red chilies. Sauté for a few seconds until fragrant.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
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 4 crushed garlic cloves and fry until they turn golden brown and aromatic, about 1 minute. Do not let them burn.
Finally, add the curry leaves and hing. Stand back as the leaves will splutter. Cook for 10 seconds.
7
Combine and Serve: Immediately pour the sizzling tempering over the simmering dal. Mix well, cover the pot with a lid for 2 minutes to infuse the aromas, then turn off the heat. Serve Palakura Pappu hot with steamed rice and a dollop of ghee.
Reduce the heat to low-medium, cover the pan with a lid, and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking.
Cook until the potatoes are tender. You can check by easily piercing one with a fork.
4
Crisp and Finish
Once the potatoes are cooked through, remove the lid and add the coriander powder.
Increase the heat to medium and cook uncovered for another 4-5 minutes, stirring gently and infrequently.
Allowing the potatoes to sit undisturbed for a minute at a time helps them develop a crispy, golden-brown crust.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
