Sungtache Ambat, Ukda Tandul and Goan Prawn Kismur

Ingredients

• 2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
• 4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
   • Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
   • After soaking, drain all the water from the rice using a fine-mesh sieve.
2. 2

   Pressure Cook the Rice

   • Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
   • Give it a gentle stir to combine the ingredients.
   • Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3. 3

   Rest and Fluff

   • After the second whistle, turn off the heat completely. Do not try to open the cooker.
   • Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
   • Once the pressure has fully subsided, carefully open the lid.
   • Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4. 4

   Serve

   • Let the rice sit for another 2-3 minutes before serving.
   • Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.

Ingredients

• 100 g Dried Prawns (Small variety, also known as galmo)
• 1 cup Fresh Coconut (Tightly packed, freshly grated)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 1 tbsp Tamarind Pulp (Thick, seedless)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Kashmiri or other mild variety recommended)
• 1 tsp Coconut Oil
• 0.5 tsp Salt (Adjust to taste, as dried prawns are salty)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Roast the Dried Prawns

   • Clean the dried prawns by removing any heads, tails, or impurities. Give them a quick rinse under cold water and pat them completely dry with a paper towel. This step is crucial for achieving a crispy texture.
   • Heat the coconut oil in a small pan or skillet over medium heat. Add the dried prawns and roast for 3-4 minutes, stirring continuously until they become fragrant, golden brown, and very crispy.
   • Remove the prawns from the pan and set them aside on a plate to cool down completely.
2. 2

   Create the Kismur Base

   • In a mixing bowl, combine the freshly grated coconut, finely chopped red onion, and green chilies.
   • Add the turmeric powder, red chili powder, and salt. Remember that dried prawns are already salty, so start with less salt and adjust later if needed.
   • Using your fingertips, mix all the ingredients together. Gently squeeze and rub the mixture to bruise the onions slightly, which helps release their juices and meld the flavors with the coconut and spices.
   • Stir in the thick tamarind pulp until it is evenly distributed throughout the mixture.
3. 3

   Combine and Serve Immediately