Boiled Rice, Kadle Manoli Sukka, Tomato Saaru and Curd

Ingredients

• 1 cup Black Chickpeas (soaked overnight and drained)
• 250 g Ivy Gourd (trimmed and sliced into thin rounds)
• 1 medium Onion (finely chopped)
• 1 cup Fresh Grated Coconut
• 5 whole Byadgi Chilies (or other mild, colorful variety)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Pulp
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 sprig Curry Leaves
• 1 tsp Jaggery Powder (optional, for balancing flavors)
• 1.5 tsp Salt (divided, or to taste)
• 0.25 cup Water (for cooking ivy gourd)

Instructions

1. 1

   Pressure Cook the Chickpeas

   • Drain the soaked black chickpeas and rinse them thoroughly.
   • Place the chickpeas in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
   • Secure the lid and pressure cook on high heat for 4-5 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
   • Allow the pressure to release naturally. Drain any excess water and set the cooked chickpeas aside.
2. 2

   Prepare the Sukka Masala

   • In a small, dry pan over low heat, add the Byadgi chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Remove from heat and let the spices cool down completely.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut, turmeric powder, and tamarind pulp.
   • Grind to a coarse, crumbly paste without adding any water. The moisture from the coconut is sufficient. Set this masala aside.
3. 3

Ingredients

• 0.25 cup Toor Dal (rinsed thoroughly)
• 4 medium Tomatoes (ripe and roughly chopped)
• 0.5 tsp Turmeric Powder
• 1.5 cup Water (for pressure cooking)
• 1 inch piece Tamarind (seedless)
• 0.5 cup Warm Water (for soaking tamarind)
• 2 tsp Rasam Powder (store-bought or homemade)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 1.25 tsp Salt (or to taste)
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 2 whole Dried Red Chilies (broken into halves)
• 10 leaves Curry Leaves
• 2 cloves Garlic (lightly crushed, optional)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook Dal and Tomatoes

   • In a 2 or 3-liter pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 1.5 cups of water.
   • 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

   Prepare the Saaru Base

   • While the dal is cooking, soak the tamarind piece in 1/2 cup of warm water for 10 minutes. Squeeze the tamarind well to extract all the pulp into the water, then discard the fibrous solids.
   • Once the pressure cooker is safe to open, use a whisk or an immersion blender to mash the cooked dal and tomato mixture into a smooth puree.
   • Transfer this puree to a medium-sized pot. Add the prepared tamarind water, rasam powder, jaggery, salt, and 2 additional cups of water. Stir everything together until well combined.
3. 3

   Simmer the Saaru

   • Place the pot on the stove over medium heat and bring the mixture to a gentle boil.
   • Once it starts boiling, reduce the heat to low and let it simmer for 5-7 minutes. The saaru is ready when a light, aromatic froth forms on the surface.

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.