A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Prep40 min
Cook20 min
Soak30 min
Servings4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
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
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.
A classic Konkani curry featuring tender ridge gourd and lentils simmered in a fragrant, freshly ground coconut and spice paste. This dish strikes a beautiful balance between tangy, spicy, and subtly sweet notes, making it a comforting meal with steamed rice.
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.
Fiber-rich ridge gourd curry with steamed rice and cooling sol kadi – a gut-friendly, soul-satisfying meal!
This konkani dish is perfect for dinner. With 473.07 calories and 10.32g of protein per serving, it's a nutritious choice for your meal plan.
2gfat
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
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
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.
Servings
4
Serving size: 1 cup
241cal
7gprotein
26gcarbs
14gfat
Ingredients
500 g Ridge Gourd (Peeled and chopped into 1-inch cubes)
0.5 cup Toor Dal (Rinsed and soaked for 30 minutes)
0.75 cup Fresh Grated Coconut (Tightly packed)
5 pcs Dried Red Chillies (Byadgi or Kashmiri variety recommended for color)
1 tbsp Coriander Seeds
1 tsp Urad Dal (For the masala paste)
1 tsp Tamarind Paste (Or a small marble-sized ball of tamarind soaked in warm water)
1 tsp Jaggery (Grated or powdered, adjust to taste)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
2 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds
10 pcs Curry Leaves (Fresh)
0.25 tsp Hing (Asafoetida)
3 cup Water (As needed for cooking dal, grinding, and adjusting curry consistency)
Instructions
1
Cook the Dal
Drain the soaked toor dal. In a pressure cooker, combine the dal, turmeric powder, and 1.5 cups of water.
Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (about 10-12 minutes).
Once the pressure releases naturally, open the cooker and lightly mash the dal with the back of a spoon. Set aside.
2
Prepare the Masala Paste
While the dal cooks, heat a small pan over low heat. Dry roast the dried red chillies, coriander seeds, and urad dal for 2-3 minutes until they become aromatic and the urad dal turns a light golden brown.
Remove from heat and let the roasted spices cool completely.
Transfer the cooled spices to a grinder jar. Add the fresh grated coconut, tamarind paste, and about 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding. Set this masala paste aside.
3
Cook the Curry
In a medium-sized pot or kadai, add the chopped ridge gourd and 1 cup of water. Bring to a boil over medium heat.
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.
Cook for 6-8 minutes, or until the ridge gourd is tender but still retains a slight bite. Do not overcook.
Add the cooked, mashed dal and the ground coconut masala paste to the pot with the ridge gourd.
Stir in the jaggery and salt. Mix everything together gently.
Simmer on low heat for 5-7 minutes, allowing all the flavors to meld together. If the curry is too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves (be careful as they will splutter) and the hing. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
5
Finish and Serve
Immediately pour the hot tempering over the simmering ghashi.
Stir gently to incorporate the tempering. Turn off the heat.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice or rotis.
Combine and Season
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.
