Boiled Rice, Girengi Gassi and Cucumber Kosambari

Ingredients

• 1 cup Cashew Nuts (whole, dried)
• 1 cup Grated Coconut (fresh or frozen)
• 6 pcs Byadgi Red Chillies (for color and mild heat)
• 2 pcs Guntur Red Chillies (for heat, adjust to taste)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 1.5 tsp Mustard Seeds (divided use)
• 0.5 tsp Turmeric Powder
• 5 cloves Garlic
• 1 tsp Tamarind Paste
• 1 large Onion (finely chopped)
• 1 tsp Jaggery (powdered, optional)
• 3 tbsp Coconut Oil (divided use)
• 10 pcs Curry Leaves
• 1.25 tsp Salt (or to taste)
• 2.5 cups Water (for grinding and gravy)

Instructions

1. 1

   Prepare Cashews & Roast Spices

   • Place the dried cashew nuts in a bowl and cover with 2 cups of hot water. Let them soak for at least 1 hour, or up to 4 hours, until they soften. Drain and set aside.
   • In a small, dry pan over low-medium heat, add the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fenugreek seeds, and 1/2 tsp of the mustard seeds.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Ensure they do not burn. Remove from heat and allow to cool completely.
2. 2

   Grind the Masala Paste

   • Transfer the cooled roasted spices to a high-speed blender.
   • Add the grated coconut, garlic cloves, turmeric powder, and tamarind paste.
   • Pour in about 1/2 cup of water and grind to a very smooth, fine paste. You may need to scrape down the sides and add a splash more water to achieve a silky consistency.
3. 3

   Cook the Gassi

   • Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent with light golden edges.

Ingredients

• 0.5 cup Moong Dal (Split yellow lentils, rinsed)
• 2 pcs Cucumber (Medium-sized, finely chopped)
• 0.5 cup Fresh Coconut (Freshly grated)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Or to taste)
• 1 tbsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)

Instructions

1. 1

   Prepare the Moong Dal: Rinse the moong dal under cold running water until the water runs clear. Soak the dal in 2 cups of water for at least 30-45 minutes. Once soaked, drain all the water completely using a fine-mesh sieve. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped green chilies, and chopped coriander leaves. Gently toss to combine.

3. 3

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds. Immediately add the hing and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10 seconds until the curry leaves turn crisp.

4. 4

   Finish and Serve: Pour the hot tempering over the salad mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Serve immediately to enjoy the best crunchy texture.