Andhra Egg Fry, Steamed Basmati Rice, Gongura Pappu and Maangai Uragai

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

• 1 cup Toor Dal (Rinsed and soaked for 30 minutes)
• 2 cup Gongura Leaves (Tightly packed, stems removed and washed thoroughly)
• 1 medium Onion (Finely chopped)
• 4 pcs Green Chillies (Slit lengthwise)
• 6 pcs Garlic Cloves (Lightly crushed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1.25 tsp Salt (Adjust to taste)
• 3 cup Water (For pressure cooking the dal)
• 2 tbsp Ghee (Divided)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Cumin Seeds (For tempering)
• 2 pcs Dried Red Chillies (Broken into halves)
• 0.25 tsp Hing (Also known as asafoetida)
• 10 pcs Curry Leaves (For tempering)

Instructions

1. 1

   Pressure Cook the Dal

   • In a 3-liter pressure cooker, combine the soaked and drained toor dal, chopped onion, slit green chillies, crushed garlic, and turmeric powder.
   • Pour in 3 cups of water and mix well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Cook the Gongura Leaves

   • While the dal is cooking, heat 1 tablespoon of ghee in a separate pan or kadai over medium heat.
   • Add the thoroughly washed gongura leaves and sauté.
   • Cook for 5-7 minutes, stirring occasionally. The leaves will wilt, release water, and cook down into a dark, thick paste.
3. 3

   Combine Dal and Gongura

   • Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal to a smooth, creamy consistency.
   • Add the cooked gongura paste, red chilli powder, and salt to the mashed dal. Stir until everything is well combined.

Ingredients

• 500 g raw mangoes (about 2 medium, firm and sour mangoes, chopped into 1/2 inch pieces)
• 4 tbsp rock salt (or regular salt)
• 3.5 tbsp red chili powder (adjust to your spice preference)
• 3 tbsp mustard seeds (2 tbsp for grinding, 1 tbsp for tempering)
• 1 tbsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tsp hing
• 0.5 cup sesame oil (also known as gingelly oil)

Instructions

1. 1

   Prepare the mangoes: Wash the raw mangoes thoroughly and pat them completely dry with a clean cloth. There should be no moisture. Chop the mangoes into small, 1/2-inch pieces, discarding the seed. Place them in a large, clean, and dry mixing bowl.

2. 2

   Roast and grind the pickling spices: In a small pan over low heat, dry roast 2 tbsp of mustard seeds for about 1-2 minutes until they become aromatic. Transfer to a plate. In the same pan, dry roast the fenugreek seeds for about 1 minute until they turn slightly golden and fragrant. Be careful not to burn them. Let both spices cool down completely, then grind them together into a coarse powder using a spice grinder or mortar and pestle.

3. 3

   Mix the spices with mango: To the bowl with chopped mangoes, add the salt, red chili powder, turmeric powder, asafoetida, and the freshly ground mustard-fenugreek powder. Mix everything very well with a dry spoon until all the mango pieces are evenly coated with the spice mixture.

4. 4

   Make the tempering: Heat the sesame oil in a small pan over medium heat. The oil should be hot but not smoking. Add the remaining 1 tbsp of mustard seeds to the hot oil. Wait for them to splutter completely, which should take about 30 seconds. Once the seeds have spluttered, immediately turn off the heat.

5. 5

   Combine and store the pickle: Carefully pour the hot oil with the spluttered mustard seeds over the spiced mango mixture. Be cautious as it may sizzle. Mix everything thoroughly one last time. Transfer the pickle into a clean, dry, and airtight glass or ceramic jar. Let the pickle sit at room temperature for 2-3 days for the flavors to mature and the mangoes to soften slightly. Shake the jar gently once a day. After 3 days, the Maangai Uragai is ready to eat. Store it in the refrigerator for a longer shelf life (up to several months).