Vatana Ghashi, Ukda Tandul and Sol Kadhi

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

• 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. 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. 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.
3. 3