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 traditional South Indian curry made with tender cowpeas simmered in a tangy tamarind and spice-infused gravy. This wholesome and flavorful dish is a perfect accompaniment to steamed rice and appalam.
A simple and nutritious South Indian stir-fry made with tender drumsticks, aromatic spices, and fresh coconut. This classic Tamil side dish is quick to make and pairs wonderfully with rice and sambar.
About Steamed Basmati Rice, Tattapayer Kuzhambu and Murungakkai Poriyal
Aromatic Tattapayer Kuzhambu with fiber-rich Murungakkai Poriyal and rice – a perfectly spiced, energy-giving meal!
This chettinad dish is perfect for dinner. With 579.28 calories and 11.73g 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
151cal
3gprotein
18gcarbs
9gfat
Ingredients
1 cup Dried Cowpeas (Also known as thattapayer or karamani)
25 g Tamarind (About a small lemon-sized ball)
4 cup Water (Divided for soaking tamarind and cooking)
2 tbsp Gingelly Oil (Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dry Red Chillies (Broken in half)
0.25 tsp Asafoetida (Hing)
1 sprig Curry Leaves
1 cup Sambar Onions (Peeled, about 15-20 small onions)
6 pcs Garlic Cloves (Lightly crushed)
2 pcs Tomatoes (Medium, finely chopped)
0.5 tsp Turmeric Powder
2.5 tbsp Sambar Powder (Adjust to your spice preference)
1.5 tsp Salt (Divided, or to taste)
1 tsp Jaggery (Optional, powdered)
Instructions
1
Prepare Cowpeas and Tamarind
Rinse the dried cowpeas thoroughly. Soak them in ample water for at least 4 hours, or preferably overnight.
In a separate bowl, soak the tamarind in 1 cup of hot water for 20 minutes. Squeeze the tamarind well to extract a thick pulp, then strain the juice and discard the solids.
2
Pressure Cook the Cowpeas
Drain the soaked cowpeas and transfer them to a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the cowpeas are soft but still retain their shape. Allow the pressure to release naturally.
Do not discard the cooking water, as it will be used for the gravy.
3
Prepare the Tempering (Tadka)
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the urad dal, fenugreek seeds, and broken dry red chillies. Sauté for 30-40 seconds until the dal turns light golden.
Add the asafoetida and curry leaves, and stir for a few seconds until fragrant.
4
Sauté Aromatics and Build Gravy
Add the peeled sambar onions and crushed garlic to the pan. Sauté for 4-5 minutes until the onions become soft and translucent.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they turn soft and mushy.
Reduce the heat to low. Add the turmeric powder and sambar powder. Sauté for 1 minute until the raw smell of the spices disappears.
5
Combine and Simmer the Kuzhambu
Pour the prepared tamarind extract into the pan and mix well. Bring it to a gentle boil.
Add the cooked cowpeas along with their cooking water. Stir to combine.
Add the remaining 1 tsp of salt and the optional jaggery. Mix everything together.
Let the kuzhambu simmer on low to medium heat for 10-12 minutes, allowing the flavors to meld and the gravy to thicken slightly.
6
Rest and Serve
Turn off the heat and let the kuzhambu rest for at least 10 minutes before serving.
Serve hot with steamed rice, appalam (papad), or a simple vegetable stir-fry (poriyal).
Add the cut drumstick pieces, turmeric powder, red chilli powder, and salt. Gently toss everything together to coat the drumsticks evenly with the spices.
Pour in 1/2 cup of water. Bring the mixture to a simmer.
Cover the pan with a lid, reduce the heat to medium-low, and cook for 10-12 minutes, or until the drumsticks are tender. You can check for doneness by piercing a piece with a fork; it should go through easily.
4
Finish with Coconut
Once the drumsticks are cooked, remove the lid and increase the heat to medium-high to evaporate any remaining water. The poriyal should be dry.
Add the freshly grated coconut and mix gently to combine.
Cook for another 2 minutes, stirring continuously, to allow the coconut to heat through and release its flavor.
Turn off the heat. Serve the Murungakkai Poriyal hot as a side dish with rice and sambar or rasam.
