Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
Prep5 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
A classic Andhra-style curry featuring tender drumsticks simmered in a spicy and tangy onion-tomato gravy. This flavorful dish is a staple in South Indian homes and pairs perfectly with hot steamed rice.
A classic Andhra comfort food where tangy tomatoes are cooked with creamy toor dal. This simple, hearty lentil curry is tempered with mustard seeds and garlic, perfect with hot rice and ghee.
About Steamed Rice, Munakkaya Kura and Tomato Pappu
Aromatic Munakkaya Kura with protein-packed Tomato Pappu and rice. Soul-satisfying homestyle comfort food!
This andhra dish is perfect for dinner. With 744.53 calories and 22.42g of protein per serving, it's a nutritious choice for your meal plan.
0gfat
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
Serve hot with your favorite curry or dal.
223cal
6gprotein
29gcarbs
12gfat
Ingredients
4 pcs Drumsticks (About 400g, washed and cut into 2-3 inch pieces)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Optional, for extra crunch in the tempering)
1 sprig Curry Leaves
0.25 tsp Asafoetida
2 medium Onion (Finely chopped)
3 pcs Green Chilies (Slit lengthwise)
1 tbsp Ginger Garlic Paste
3 medium Tomatoes (Pureed)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tbsp Tamarind Paste (Or juice from a small lime-sized ball of tamarind soaked in warm water)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Begin by preparing the vegetables. Wash the drumsticks thoroughly and cut them into 2-3 inch pieces. Finely chop the onions, puree the tomatoes, and slit the green chilies lengthwise. Set everything aside.
2
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. When they begin to splutter, add the urad dal (if using) and sauté for 30 seconds until it turns light golden. Add the curry leaves and asafoetida, and cook for another 10 seconds until fragrant.
3
Add the finely chopped onions and slit green chilies to the pan. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft and golden brown.
4
Stir in the ginger-garlic paste and cook for about 1 minute until the raw smell disappears.
5
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala on medium-low heat for 5-7 minutes, until it thickens and you see oil separating from the sides.
6
Add the cut drumstick pieces to the masala. Gently stir to coat them evenly. Sauté for 2-3 minutes, allowing the drumsticks to absorb the flavors.
7
Pour in 1.5 cups of water and add the tamarind paste. Stir everything together to combine. Increase the heat and bring the curry to a rolling boil.
1 tsp Tamarind Paste (Optional, for extra tanginess)
3 cup Water (For pressure cooking)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
5 cloves Garlic (Lightly crushed)
2 pcs Dried Red Chilli (Broken in half)
10 pcs Curry Leaves
0.25 tsp Hing
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal and Tomatoes
Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 20-30 minutes is optional but helps in faster cooking.
In a 3-liter pressure cooker, combine the rinsed dal, chopped tomatoes, chopped onion, slit green chillies, turmeric powder, and red chilli powder.
Pour in 3 cups of water and give it a good stir.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
2
Mash and Season the Cooked Dal
Allow the pressure to release naturally from the cooker. This ensures the dal is cooked perfectly.
Open the lid and add salt and tamarind paste (if using).
Using a whisk or a traditional wooden masher (pappu gutti), gently mash the dal mixture to a creamy, semi-smooth consistency. Some texture is desirable.
If the dal seems too thick, add 1/2 to 1 cup of hot water to reach a thick but pourable consistency. Place the cooker back on the stove and let it simmer for 5 minutes for the flavors to meld.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The curry is done when the drumsticks are tender (easily pierced with a fork) and the gravy has thickened to your desired consistency.
9
Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice or roti.
Prepare the Tempering (Tadka/Popu)
In a small pan (tadka pan), heat the ghee over medium heat. Ghee adds a traditional, aromatic flavor.
Once the ghee is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
Add the cumin seeds, broken dried red chillies, and lightly crushed garlic. Sauté for about a minute until the garlic turns fragrant and light golden brown.
Turn off the heat. Immediately add the curry leaves (stand back as they will splutter) and a pinch of hing. Stir once.
4
Combine and Serve
Carefully pour the hot tempering over the cooked dal in the pressure cooker. You will hear a satisfying sizzle.
Mix everything well to incorporate the aromatic tempering throughout the dal.
Garnish with freshly chopped coriander leaves.
Serve Tomato Pappu hot with steamed rice, a dollop of ghee, and a side of papad or pickle for a complete, comforting meal.