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.
Tender, steamed lentil dumplings simmered in a tangy and spicy tamarind gravy. This classic Tamil dish is a hearty and flavorful main course, best enjoyed with hot steamed rice.
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 comforting South Indian stew made with tender chayote squash and creamy lentils, simmered in a fragrant coconut and cumin paste. This wholesome dish is a staple in Tamil households and pairs perfectly with hot rice and a dollop of ghee.
About Steamed Basmati Rice, Paruppu Urundai Kulambu, Muttai Omelette and Chow Chow Kootu
Protein-packed lentil curry & omelette with rice. A gut-friendly, homestyle meal that's soul-satisfying!
This tamil dish is perfect for lunch. With 910.8199999999999 calories and 26.39g 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: 1.5 cup
376cal
13gprotein
48gcarbs
17gfat
Ingredients
0.5 cup Toor Dal
0.5 cup Chana Dal
4 whole Dried Red Chillies (adjust to your spice preference)
1.5 tsp Fennel Seeds (divided)
0.25 tsp Asafoetida
1 small Onion (finely chopped)
2 tbsp Coriander Leaves (chopped)
1.75 tsp Salt (divided, or to taste)
2 tbsp Tamarind Paste
0.25 cup Grated Coconut (fresh or frozen)
3 tbsp Gingelly Oil (also known as Indian sesame oil)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
1 sprig Curry Leaves
10 whole Sambar Onions (peeled)
5 clove Garlic (crushed)
1 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
2.5 tbsp Sambar Powder
3.25 cup Water (divided)
1 tsp Oil (for greasing steamer plate)
Instructions
1
Soak the Lentils
Wash the toor dal and chana dal under running water until the water runs clear.
Soak them together in ample water for at least 2 hours. Do not over-soak, as it can make the dumplings too soft.
After 2 hours, drain the water completely. Let the dals sit in a colander for 5-10 minutes to remove all excess water.
2
Prepare the Urundai (Dumpling) Mixture
In a blender or mixie jar, combine the drained dals, dried red chillies, 1 tsp of fennel seeds, and asafoetida.
Grind the mixture into a coarse, thick paste without adding any water. Pulse a few times to get the right texture. If absolutely necessary, add 1-2 teaspoons of water.
Transfer the paste to a mixing bowl. Add the finely chopped onion, coriander leaves, and 0.75 tsp of salt. Mix well to combine.
3
Steam the Urundais
Grease an idli plate or a steamer tray with a little oil.
Take small portions of the lentil mixture and shape them into firm, lime-sized balls.
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.
Arrange the urundais on the greased plate, ensuring they don't touch each other.
Steam for 10-12 minutes over medium heat. The urundais are cooked when they feel firm and a toothpick inserted into the center comes out clean. Set aside.
4
Prepare the Gravy Base
In a bowl, mix the tamarind paste with 1 cup of warm water until fully dissolved. Set aside.
In a small blender jar, add the grated coconut and the remaining 0.5 tsp of fennel seeds. Add about 1/4 cup of water and grind to a very smooth, fine paste.
5
Cook the Kulambu
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and let them splutter. Then, add the fenugreek seeds and sauté for a few seconds until they turn golden.
Add the curry leaves, peeled sambar onions, and crushed garlic. Sauté for 3-4 minutes until the onions turn soft and translucent.
Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
Reduce the heat to low. Add the turmeric powder and sambar powder. Stir continuously for 1 minute until the raw smell disappears, being careful not to burn the spices.
6
Simmer the Gravy
Pour in the prepared tamarind water and add 2 more cups of fresh water. Add the remaining 1 tsp of salt and mix well.
Bring the gravy to a rolling boil, then reduce the heat and let it simmer for 10-12 minutes. This step is crucial to cook out the raw flavor of the tamarind and masalas.
Stir in the ground coconut paste. Continue to simmer for another 5-7 minutes, until the gravy thickens and you see a thin layer of oil separating on the surface.
7
Combine and Finish
Gently slide the steamed urundais one by one into the simmering kulambu.
Allow them to cook in the gravy on low heat for 5-7 minutes, which helps them absorb the flavors. Avoid vigorous stirring to prevent them from breaking.
Turn off the heat. Let the kulambu rest for at least 15 minutes before serving to allow the flavors to meld together.
8
Serve
Garnish with fresh coriander leaves if desired. Serve hot with steamed rice, idli, or dosa.
Let the kootu simmer gently for 5-7 minutes, stirring occasionally, until the raw aroma of the coconut paste disappears and the flavors meld.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and wait for them to splutter.
Add the urad dal and sauté until it turns a light golden brown, about 30-45 seconds.
Immediately add the broken dry red chili, curry leaves, and asafoetida. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
5
Finish and Serve
Pour the hot tempering directly over the simmering kootu and stir well to incorporate.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, a dollop of ghee, and a side of papad or poriyal (stir-fried vegetables).
