Brown Rice, Rasam and Cabbage Palya

Ingredients

• 3 medium Tomato (ripe and roughly chopped)
• 15 g Tamarind (seedless, about a small lemon size)
• 4 cups Water (divided for soaking and cooking)
• 2 tbsp Rasam Powder (adjust to spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (asafoetida)
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 tbsp Ghee (use oil for a vegan version)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chili (broken into halves)
• 10 leaves Curry Leaves
• 3 cloves Garlic (lightly crushed)

Instructions

1. 1

   Prepare the Rasam Base

   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids.
   • In a medium pot, combine the chopped tomatoes, turmeric powder, and 2 cups of water.
   • Bring to a boil and cook over medium heat for 8-10 minutes, until the tomatoes are very soft and mushy.
   • Using a potato masher or the back of a ladle, mash the tomatoes well directly in the pot to create a smooth base.
2. 2

   Simmer the Rasam

   • Pour the prepared tamarind extract into the pot with the mashed tomatoes.
   • Stir in the rasam powder, hing, salt, and optional jaggery. Add the remaining 1 cup of water and mix well.
   • Bring the mixture to a boil over medium-high heat. As soon as it starts boiling and a frothy layer forms on top, immediately reduce the heat to low.
   • Let it simmer gently for 5-7 minutes. Do not let it boil vigorously, as this can make the rasam bitter.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split bengal gram)
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 medium Onion (finely chopped)
• 2 whole Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Grated Coconut (fresh or frozen, thawed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

2. 2

   Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.

3. 3

   Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.

4. 4

   Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.

6. 6

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.

7. 7

   Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.

8. 8