Vathal Kozhambu, Steamed Basmati Rice and Urulai Varuval

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 potatoes (about 4-5 medium-sized)
• 4 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 pcs curry leaves
• 0.25 tsp hing
• 1 pcs onion (medium, finely chopped)
• 1 tsp ginger-garlic paste
• 0.5 tsp turmeric powder
• 1.5 tsp red chili powder (adjust to your spice preference)
• 1 tsp coriander powder
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Wash the potatoes well. Boil them in salted water until they are tender but still firm (a knife should go through with slight resistance), about 10-12 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.

2. 2

   Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add mustard seeds and let them splutter completely. Add urad dal and chana dal. Sauté for about 30-40 seconds until they turn light golden. Add curry leaves and asafoetida, and sauté for a few seconds until fragrant.

3. 3

   Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.

4. 4

   Add the ginger-garlic paste and cook for one minute until the raw smell disappears. Lower the heat and add all the spice powders: turmeric, red chili powder, and coriander powder. Stir and cook for 30 seconds, then add the salt. Immediately add the boiled potato cubes. Gently toss to coat them evenly with the masala, being careful not to break them.

5. 5

   Cook on medium-low heat for 10-12 minutes, stirring every few minutes, until the potatoes are well-roasted and have a crispy, golden-brown crust. Avoid stirring too often to allow the crust to form.

6. 6

   Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.