Tomato Saar, Steamed Basmati Rice and Cabbage Foogath

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.

Ingredients

• 500 g Cabbage (About 1 medium head, finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for a nutty crunch)
• 10 leaves Curry Leaves (Fresh preferred)
• 2 whole Green Chili (Slit lengthwise, adjust to taste)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 0.5 cup Fresh Grated Coconut (Frozen (thawed) can be used as a substitute)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare your ingredients. Wash and finely shred the cabbage. Slit the green chilies lengthwise. Keep all other ingredients ready.

2. 2

   Begin the tempering (tadka). Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.

   • Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
   • Add the urad dal (if using) and sauté for about 30-45 seconds until it turns a light golden brown.
   • Add the curry leaves, slit green chilies, and hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Add the shredded cabbage to the pan. Sprinkle the turmeric powder, salt, and sugar (if using) over the cabbage. Toss everything together until the cabbage is well-coated with the spices.

4. 4

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring occasionally. The cabbage will cook in its own steam. Avoid adding water unless it begins to stick.

5. 5

   Check for doneness. The cabbage should be tender but still have a slight crunch (tender-crisp). Uncover the pan, add the freshly grated coconut and chopped coriander leaves.

6. 6