Boiled Rice, Bendekai Puli Munchi and Curd

Ingredients

• 400 g Okra (Washed, dried thoroughly, and cut into 1-inch pieces)
• 3 tbsp Coconut Oil (Divided for sautéing okra and tempering)
• 1 medium Onion (Finely chopped, about 150g)
• 20 g Tamarind (Seedless block, soaked in 1/2 cup warm water)
• 1 tsp Jaggery Powder (Adjust to taste)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 6 whole Byadgi Red Chillies (Use Kashmiri for less heat and good color)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Turmeric Powder
• 1 cup Fresh Grated Coconut (About 90-100g)
• 1 tsp Salt (Adjust to taste)
• 2 cup Water (Divided for grinding masala and for the gravy)

Instructions

1. 1

   Roast the Spices

   • In a small, dry pan over low-medium heat, add the Byadgi red chillies, coriander seeds, cumin seeds, and fenugreek seeds.
   • Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly darker. Be careful not to burn them.
   • Remove from the pan and let them cool completely.
2. 2

   Prepare the Masala Paste

   • Squeeze the soaked tamarind to extract a thick pulp. Discard the seeds and fibers. You should have about 1/4 cup of thick tamarind extract.
   • In a blender jar, combine the cooled roasted spices, fresh grated coconut, turmeric powder, and the tamarind extract.
   • Add about 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Sauté the Okra

   • Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat.
   • Add the cut okra and sauté for 8-10 minutes, stirring occasionally, until it is tender and the sliminess has disappeared. The okra should have light brown spots.

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.