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 serving
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 spicy South Indian soup made with ripe tomatoes, tamarind, and a fragrant blend of spices. This Andhra classic is light, comforting, and perfect served with hot rice.
A classic Andhra-style green beans stir-fry that's spicy, savory, and incredibly simple. Tender-crisp beans are tossed with a fragrant tempering and a hint of coconut, making it a perfect side dish for rice and dal.
A fragrant and spicy South Indian spice powder, also known as curry leaf powder. Made with roasted curry leaves, lentils, and spices, it's a versatile condiment perfect for mixing with hot rice and ghee, or sprinkling over idli and dosa.
Prep10 min
Cook15 min
Servings16
Serving size: 1 serving
About Steamed Rice, Tomato Charu, Beans Vepudu and Karivepaku Podi
Tangy Tomato Charu with crispy Beans Vepudu – a quick to make, soul-satisfying lunch!
This andhra dish is perfect for lunch. With 522.86 calories and 12.79g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
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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.
Serving size: 1 serving
81cal
2gprotein
13gcarbs
3gfat
Ingredients
4 medium Tomato (ripe and red, roughly chopped)
1 tbsp Tamarind (seedless, packed)
1 small Onion (finely chopped)
3 piece Green Chilli (slit lengthwise)
1.5 tbsp Rasam Powder
0.5 tsp Turmeric Powder
0.5 tsp Jaggery (grated or powdered)
1.25 tsp Salt (or to taste)
3 tbsp Coriander Leaves (freshly chopped)
4.5 cup Water (divided)
2 tsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 piece Dried Red Chilli (broken in half)
3 clove Garlic (lightly crushed)
10 leaf Curry Leaves
0.25 tsp Hing
Instructions
1
Prepare Tomato and Tamarind Base
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it into a bowl, and discard the fibrous solids.
In a medium pot, combine the chopped tomatoes with 2 cups of water. Bring to a boil and cook for 8-10 minutes until the tomatoes are very soft and their skins are loose.
Turn off the heat. Once the mixture is cool enough to handle, mash the tomatoes thoroughly directly in the pot using a potato masher or clean hands.
2
Simmer the Charu
To the pot with the mashed tomatoes, add the prepared tamarind extract, finely chopped onion, slit green chilies, rasam powder, turmeric powder, jaggery, and salt.
Pour in the remaining 2 cups of water and stir everything together well.
Bring the mixture to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for 10-12 minutes for all the flavors to meld. Avoid a vigorous boil.
3
Prepare the Tempering (Tadka)
While the charu simmers, heat the oil in a small pan (tadka pan) over medium heat.
500 g Green Beans (Trimmed and chopped into 1-inch pieces)
2 tbsp Vegetable Oil (Or coconut oil for a richer flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split chickpeas)
3 pcs Dried Red Chillies (Broken in half)
10 pcs Curry Leaves
1 pcs Onion (Medium-sized, finely chopped)
4 cloves Garlic (Minced or finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
3 tbsp Desiccated Coconut (Unsweetened)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown and become aromatic.
Add the broken dried red chillies, curry leaves, and minced garlic. Sauté for another 30 seconds until the curry leaves are crisp and the garlic is fragrant.
2
Sauté Onions and Cook Beans
Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix thoroughly to ensure the beans are well-coated with the tempering and spices.
Cook uncovered on medium-low heat for 10-12 minutes, stirring occasionally. The beans should be cooked through but retain a slight crunch (tender-crisp).
3
Finish and Serve
Once the beans are cooked to your liking, add the red chilli powder and desiccated coconut.
10 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color, adjust quantity for spice)
2 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
1 inch Tamarind (Seedless, about a small marble-sized piece)
4 pcs Garlic Cloves (Optional, for added flavor)
0.5 teaspoon Asafoetida (Also known as Hing)
1 teaspoon Salt (Adjust to taste)
1 teaspoon Sesame Oil (Gingelly oil is preferred)
Instructions
1
Prepare the Curry Leaves
Wash the curry leaves thoroughly under running water. Shake off excess water.
Pat them completely dry with a clean kitchen towel, then spread them on a plate or cloth to air dry for 30-60 minutes. Ensuring they are bone-dry is crucial for the podi's shelf life.
2
Roast the Ingredients
Heat a heavy-bottomed pan or kadai on low-medium heat. Add the dry curry leaves and roast, stirring frequently, for 5-7 minutes until they become very crisp and aromatic. They should crumble easily when pressed. Remove and set aside.
In the same pan, add the sesame oil. Once warm, add the urad dal and chana dal. Roast on low heat for 4-5 minutes, stirring continuously, until they turn light golden brown and fragrant.
Add the dried red chilies, coriander seeds, and cumin seeds. Continue roasting for another 2-3 minutes until the spices are aromatic.
Finally, add the piece of tamarind and the optional garlic cloves. Sauté for 1 more minute. Turn off the heat.
3
Cool the Mixture
Transfer all the roasted ingredients, including the curry leaves, to a large plate or tray.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for 30-45 seconds until the garlic is fragrant and the leaves turn crisp.
Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Serve
Carefully pour the hot tempering over the simmering charu. It will sizzle, releasing a beautiful aroma.
Stir in the freshly chopped coriander leaves.
Turn off the heat, cover the pot with a lid, and let the charu rest for at least 5-10 minutes to allow the flavors to infuse deeply.
Serve the Tomato Charu hot with steamed rice, papad, or as a light soup.
Stir everything together gently and cook for an additional 2 minutes, allowing the coconut to toast slightly and the raw smell of the chilli powder to dissipate.
Turn off the heat. Serve the Beans Vepudu hot as a side dish with rice and sambar or dal.
Spread them out in a single layer and allow them to cool down completely to room temperature. This step is essential to prevent the podi from becoming sticky or clumpy when ground.
4
Grind the Podi
Once completely cooled, transfer the entire mixture to a dry blender jar or spice grinder.
Add the salt and asafoetida (hing).
Grind in short pulses to a slightly coarse powder. Avoid grinding continuously, as the heat can release oils and make the powder clump together.
5
Cool and Store
Spread the ground podi on a plate and let it cool for another 10-15 minutes to release any heat from grinding.
Transfer the cooled podi to a clean, dry, airtight glass jar. Store at room temperature for up to a month.
