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 tangy and comforting bottle gourd stew from Andhra cuisine. Tender bottle gourd pieces are simmered in a sweet and sour tamarind gravy, spiced with a traditional tempering. It's a perfect side dish for hot rice and ghee.
A classic Andhra recipe featuring earthy elephant foot yam and tender Malabar spinach simmered in a tangy tamarind gravy. This unique combination of textures and flavors is a comforting and nutritious side dish, best enjoyed with hot rice.
Tangy homemade yogurt, a staple in every South Indian home. This simple recipe uses just two ingredients to create fresh, probiotic-rich curd perfect for raitas, curries, or enjoying on its own.
250 g Elephant Foot Yam (Peeled and cut into 1-inch cubes)
3 cup Malabar Spinach (Roughly chopped, packed)
1 medium Onion (Finely chopped)
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
15 g Tamarind (Seedless, about a small lemon-sized ball)
1 tbsp Jaggery (Grated or powdered)
1 tsp Ginger Garlic Paste
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.5 tsp Urad Dal
0.5 tsp Chana Dal
2 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
0.5 tsp Turmeric Powder (Divided use)
1 tsp Red Chilli Powder (Adjust to taste)
1 tsp Salt (Divided use, adjust to taste)
3 cup Water (For boiling yam and making gravy)
Instructions
1
Preparation
Apply a little oil to your hands to prevent itching. Peel the elephant foot yam and cut it into 1-inch cubes. Rinse thoroughly.
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
2
Cook the Yam
In a medium pot, combine the yam cubes, 2 cups of water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
Bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the yam is tender when pierced with a fork but still holds its shape.
Drain the water completely and set the cooked yam aside.
3
Prepare the Tempering (Tadka)
Heat oil in a wide pan or kadai over medium heat.
Add mustard seeds and allow them to splutter, which takes about 30 seconds.
Add cumin seeds, urad dal, chana dal, and broken dry red chillies. Sauté for about 1 minute until the dals turn a light golden brown.
1 l Whole Milk (For a creamier, traditional result. Do not use UHT milk.)
2 tsp Curd Starter (Use active, live culture yogurt from a previous batch or store-bought.)
Instructions
1
Boil and Thicken the Milk
Pour the whole milk into a heavy-bottomed pot.
Bring the milk to a rolling boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is key to evaporating some water content, which results in a thicker, creamier curd.
2
Cool the Milk to the Correct Temperature
Remove the pot from the heat and allow the milk to cool down until it is lukewarm. This can take 20-30 minutes.
The ideal temperature is between 105-115°F (40-46°C). To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, like a baby's bathwater, but not hot.
3
Inoculate the Milk
In a small bowl, whisk the curd starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, prevents the starter from curdling when added to the larger pot.
Pour the tempered starter mixture into the pot of warm milk. Stir gently just 2-3 times to ensure it's evenly distributed. Do not over-mix.
4
Set the Curd
Pour the inoculated milk into a setting container, such as a traditional clay pot (manchatti), glass bowl, or stainless steel vessel.
Cover the container with a lid and place it in a warm, dark, and draft-free place to set undisturbed.
Allow it to ferment for 6 to 8 hours in a warm climate, or up to 12-16 hours in a colder climate. The curd is set when it is firm and doesn't jiggle like a liquid when gently tilted.
5
Chill and Serve
Once the perugu has set perfectly, transfer the container to the refrigerator.
Chill for at least 3-4 hours. Chilling halts the fermentation process (preventing it from becoming too sour) and helps the curd to firm up further.
Serve chilled as a side with meals, or use it to make raita, buttermilk, or curries.
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
4
Simmer the Pulusu
Add the cubed bottle gourd, turmeric powder, red chilli powder, and coriander powder. Mix well to coat the gourd with the spices.
Pour in the prepared tamarind extract, 1.5 cups of fresh water, jaggery, and salt. Stir everything together.
Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the bottle gourd is tender but still holds its shape.
5
Thicken and Finish
In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry.
Slowly pour this slurry into the simmering pulusu, stirring continuously to prevent any lumps from forming.
Continue to cook for another 2-3 minutes, allowing the gravy to thicken slightly to the desired consistency.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Sorakaya Pulusu hot with steamed rice and a dollop of ghee for a complete, comforting meal.
Add the curry leaves and sauté for another 15-20 seconds until they become crisp and fragrant.
4
Build the Curry Base
Add the finely chopped onions and slit green chillies to the pan. Sauté for 4-5 minutes until the onions are soft and translucent.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Add the remaining 1/4 tsp turmeric powder and 1 tsp red chilli powder. Sauté for 30 seconds.
5
Combine and Simmer
Add the chopped Malabar spinach to the pan. Mix well and cook for 3-4 minutes until it wilts completely.
Gently add the cooked yam cubes to the pan.
Pour in the tamarind extract, add the jaggery, and the remaining 1/2 tsp of salt. Add 1/2 cup of water and stir gently to combine everything.
Cover the pan and simmer on low heat for 8-10 minutes, allowing the yam to absorb the flavors of the gravy.
Uncover and cook for another 2-3 minutes, or until the gravy thickens to your desired semi-dry consistency.
6
Serve
Turn off the heat and let the curry rest for 5-10 minutes for the flavors to meld.
Serve Kanda Bachali Kura hot with steamed rice and a dollop of ghee.
