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 and simple mashed lentil curry from Tamil Nadu. Soft-cooked toor dal is blended with a fragrant tempering of mustard, garlic, and curry leaves, making it a perfect side for rice.
A simple and delicious South Indian stir-fry made with tender broad beans, aromatic spices, and fresh coconut. This classic Tamil side dish is quick to make and pairs perfectly with rice and sambar.
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, Paruppu Kadayal, Avarakkai Poriyal and Mango Pickle
Protein-packed dal with fiber-rich poriyal and a tangy pickle. Homestyle comfort food that's truly soul-satisfying!
This tamil dish is perfect for dinner. With 786.99 calories and 22.169999999999998g 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
245cal
11gprotein
35gcarbs
8gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
3 cup Water (For pressure cooking the dal)
1 medium Onion (Finely chopped)
1 medium Tomato (Roughly chopped)
4 clove Garlic (Lightly crushed)
2 piece Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (For tempering. Can be substituted with sesame oil.)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and husked black gram)
0.5 tsp Cumin Seeds
2 piece Dried Red Chili (Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal under running water until the water runs clear. Soaking for 30 minutes is optional but recommended for faster cooking.
In a 3-liter pressure cooker, combine the rinsed dal, chopped onion, tomato, crushed garlic, slit green chilies, and turmeric powder.
Add 3 cups of water and mix well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Mash and Simmer
Open the pressure cooker. Using a traditional wooden masher (mathu) or a potato masher, mash the cooked dal mixture against the sides of the cooker to a coarse or smooth consistency, as you prefer.
Add salt and mix thoroughly. If the dal seems too thick, add up to 1/2 cup of hot water to adjust the consistency.
Place the cooker back on the stove and let the dal simmer on low heat for 3-5 minutes, allowing the flavors to meld together.
500 g Avarakkai (Also known as broad beans, stringed and chopped into 1/2-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
2 whole Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder
1 tsp Sambar Powder (Optional, for extra flavor)
1 tsp Salt (Adjust to taste)
0.25 cup Water (For steaming the beans)
0.5 cup Grated Coconut (Fresh or frozen (thawed))
Instructions
1
Prepare the Beans: Wash the avarakkai (broad beans) thoroughly. Snap off the ends and pull down the sides to remove the tough strings. Chop the beans into small, uniform 1/2-inch pieces. Set aside.
2
Temper the Spices: Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté for about a minute until it turns golden brown. Immediately add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Poriyal: Add the chopped avarakkai to the pan. Sauté for 2-3 minutes, stirring well to coat the beans with the tempered spices. Sprinkle the turmeric powder, sambar powder (if using), and salt. Mix everything together.
4
Steam the Beans: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low-medium, and cook for 10-12 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still have a slight bite. Uncover for the last couple of minutes if there is any excess water.
5
Finish with Coconut: Once the beans are cooked and the water has evaporated, add the fresh grated coconut. Gently mix it in and cook for another 2 minutes to allow the flavors to meld. Turn off the heat.
6
Serve: Serve the Avarakkai Poriyal hot as a side dish with steamed rice and your favorite sambar, rasam, or kuzhambu.
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.
While the dal is simmering, heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and cumin seeds. Sauté for about 30-40 seconds until the urad dal turns light golden brown.
Add the broken dried red chilies, curry leaves, and a pinch of hing. Be careful as the curry leaves will splutter. Sauté for another 20 seconds until fragrant.
4
Combine and Serve
Immediately pour the hot tempering over the simmering dal. You will hear a satisfying sizzle.
Stir well to incorporate the tempering into the dal. Turn off the heat.
Garnish with freshly chopped coriander leaves.
Serve hot Paruppu Kadayal with steamed rice, a dollop of ghee, and a side of papad or vegetable stir-fry (poriyal).
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.
