A fragrant one-pot Maharashtrian rice dish featuring tender ivy gourd, freshly grated coconut, and the unique, aromatic blend of Goda masala. It's a comforting and flavorful meal perfect for any day.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1.5 cups
435cal
8gprotein
69gcarbs
Ingredients
1.5 cup Basmati Rice (Ambe Mohar rice can be used for a more traditional aroma)
250 g Tendli (Also known as Ivy Gourd. Trim ends and slice vertically into four pieces)
3 tbsp Ghee (Vegetable oil can be used as a vegan alternative)
1 pcs Onion (medium-sized, thinly sliced)
0.5 cup Fresh Coconut (grated)
2 pcs Green Chili (adjust to your spice preference)
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
This konkani dish is perfect for lunch. With 569.01 calories and 9.05g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
1 tsp
Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
2 tsp Goda Masala (This is the key Maharashtrian spice blend for this dish)
0.5 tsp Red Chili Powder (Optional, for extra heat and color)
3 pcs Kokum (Dried mangosteen. Can substitute with 1 tsp tamarind paste)
1 tsp Jaggery (grated, optional but recommended to balance flavors)
1.5 tsp Salt (adjust to taste)
3 cup Water (Use 2.5 cups if using a pressure cooker)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Rice and Coconut Paste
Wash the rice thoroughly in a few changes of water until the water runs clear. Soak it in fresh water for 20-30 minutes, then drain completely.
In a small grinder or blender, combine the grated coconut, green chilies, ginger, and garlic. Grind to a coarse paste without adding any water. Set aside.
2
Sauté Aromatics and Tendli
Heat ghee or oil in a heavy-bottomed pot or a pressure cooker over medium heat.
Add the mustard seeds and allow them to splutter. Immediately add the cumin seeds, hing, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the sliced onions and cook for 3-4 minutes until they become soft and translucent.
Add the sliced tendli and sauté for 5-7 minutes, stirring occasionally, until they are slightly tender and develop light brown spots.
3
Combine Masalas and Rice
Add the ground coconut-chili paste to the pot. Sauté for 2-3 minutes until the raw smell disappears and it becomes aromatic.
Stir in the turmeric powder, red chili powder, and Goda masala. Mix well and cook for another minute to toast the spices.
Add the drained rice to the pot. Gently fold it into the masala mixture for 1-2 minutes, being careful not to break the delicate rice grains.
4
Cook the Bhaat
Pour in the water (3 cups for pot, 2.5 for pressure cooker). Add salt, kokum, and jaggery. Stir gently to combine everything.
For Pot Method: Bring the mixture to a rolling boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all water is absorbed and the rice is fluffy.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest and Garnish
Once cooked, turn off the heat and let the Tendli Bhaat rest, covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
Gently fluff the rice with a fork. Garnish generously with freshly chopped coriander leaves.
Serve hot with a side of plain yogurt, raita, or a simple Maharashtrian tomato saar.
Serving size: 1 cup
134cal
2gprotein
9gcarbs
11gfat
Ingredients
10 pieces Kokum (Also known as amsul)
1 cup Warm Water (For soaking kokum)
1.5 cup Fresh Grated Coconut
2 cup Water (For extracting coconut milk)
2 pieces Green Chili (Adjust to taste)
1 inch Ginger (Roughly chopped)
2 cloves Garlic Cloves (Roughly chopped)
0.75 tsp Salt (Or to taste)
1 tsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
6 leaves Curry Leaves
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
