Tarela Machli, Gujarati Kadhi and Steamed Basmati Rice

Ingredients

• 1.5 cup Curd (Preferably sour for authentic taste)
• 3 tbsp Besan
• 4 cup Water
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste (Adjust to your spice preference)
• 2 tbsp Jaggery (Grated or powdered. Adjust to taste.)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 8 leaves Curry Leaves
• 2 whole Dried Red Chilies (Broken in half)
• 3 whole Cloves
• 1 inch piece Cinnamon Stick
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Kadhi Base

   • In a large bowl, use a balloon whisk to beat the curd until it is completely smooth and creamy.
   • Add the besan (gram flour) to the curd and whisk vigorously to create a lump-free paste.
   • Gradually pour in the water while continuing to whisk. This ensures the mixture is thin and uniform.
   • Stir in the ginger paste, green chili paste, jaggery, salt, and turmeric powder. Mix until everything is well combined.
2. 2

   Simmer the Kadhi

   • Pour the prepared yogurt-besan mixture into a heavy-bottomed pot or saucepan.
   • Place the pot on medium heat. Bring the mixture to a boil, stirring continuously and scraping the bottom of the pot. This is the most critical step to prevent the curd from splitting.
   • Once the kadhi reaches a rolling boil (after about 5-7 minutes), reduce the heat to low.
   • Let it simmer gently for 10-12 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of the besan will cook off.
3. 3

   Prepare the Tempering (Tadka/Vaghar)

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. 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.
2. 2

   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. 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.