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 simple and comforting South Indian dal made from soft-cooked moong dal with a fragrant ghee tempering. This wholesome dish is a staple in Tamil households, perfect with hot rice and a dollop of ghee.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
A classic South Indian breakfast staple! This fluffy, savory omelette is packed with finely chopped onions, green chilies, and fresh coriander, making it a quick and delicious meal any time of day.
A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
About Steamed Basmati Rice, Paruppu, Ghee, Muttai Omelette and Cabbage Poriyal
Homestyle comfort food! Protein-packed dal with fluffy rice, ghee, and a savory egg omelette. So good!
This tamil dish is perfect for lunch. With 831.6899999999999 calories and 21.270000000000003g 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
247cal
13gprotein
33gcarbs
8gfat
Ingredients
1 cup Moong Dal (Also known as Pasi Paruppu or split yellow lentils)
3 cup Water (For cooking the dal, plus more for adjusting consistency)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Dried Red Chilli (Broken into halves)
10 pcs Curry Leaves (From one sprig)
0.25 tsp Asafoetida (Also known as Hing)
Instructions
1
Pressure Cook the Dal
Rinse the moong dal under cold running water until the water runs clear. This removes excess starch.
Transfer the rinsed dal to a 2 or 3-liter pressure cooker. Add 3 cups of water and the turmeric powder.
Secure the lid and cook on medium heat for 4-5 whistles, or approximately 15 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft.
Once the pressure has subsided, open the cooker. Use a whisk or the back of a ladle to mash the dal into a smooth, creamy consistency.
2
Season and Simmer
Place the pot with the mashed dal back on the stove over low heat.
Stir in the salt. Check the consistency; if it's too thick, add 1/2 to 1 cup of hot water and mix well until you reach a smooth, pourable gravy.
Let the dal come to a gentle simmer and cook for 2-3 minutes for the flavors to meld. Turn off the heat.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
4 Large Eggs (Use fresh, room temperature eggs for a fluffier texture.)
1 Small Onion (Finely chopped.)
2 Green Chilies (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Freshly chopped.)
0.25 tsp Turmeric Powder (Adds color and a mild flavor.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground for best flavor.)
2 tsp Oil (Use coconut oil for authentic flavor, or any neutral cooking oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs.
Add the finely chopped onion, green chilies, and coriander leaves.
Sprinkle in the turmeric powder, salt, and freshly ground black pepper.
Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, airy, and slightly frothy. This is key to a fluffy omelette.
2
Cook the Omelettes
Place a non-stick skillet or tawa over medium heat. Add 1 teaspoon of oil and swirl to coat the surface.
Once the oil is hot (but not smoking), pour half of the egg mixture into the center of the pan. Gently tilt the pan to spread the mixture into an even circle.
Cook for about 2 minutes, or until the edges are set and the bottom is a light golden brown. You will see the top becoming less liquid.
Carefully flip the omelette using a spatula and cook for another 1 minute on the other side until it's cooked through.
Fold the omelette in half and slide it onto a plate.
Repeat the process with the remaining oil and egg mixture to make the second omelette.
3
Serve
Serve the Muttai Omelettes immediately while they are hot and fluffy.
They pair wonderfully with toast, bread, chapati, or as a side with rice and sambar.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
2 whole Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
2
Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
4
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
5
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
6
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
7
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
In a small pan (tadka pan), heat the ghee over medium heat until it melts and is hot but not smoking.
Add the mustard seeds. Wait for them to pop and splutter completely, which should take about 30 seconds.
Add the cumin seeds and sauté for a few seconds until they sizzle.
Add the broken dried red chillies and asafoetida. Stir for about 10-15 seconds until the chillies darken slightly.
Finally, add the fresh curry leaves. Stand back as they will splutter. Sauté for another 10 seconds until they turn crisp and aromatic.
4
Combine and Serve
Immediately pour the hot, sizzling tempering over the cooked dal.
Cover the pot with a lid for 1-2 minutes to allow the aroma of the tempering to infuse into the dal.
Stir gently to combine. Serve the Paruppu hot with steamed rice, a dollop of ghee, and a side of appalam (papad) or poriyal (stir-fried vegetables).
8
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
