Coconut Rice, Muttai Varuval and Potato Kara Kari

Ingredients

• 6 piece Egg (large)
• 3 tbsp Gingelly Oil (also known as sesame oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split black gram)
• 1 sprig Curry Leaves
• 1 medium Onion (finely chopped)
• 1 tsp Ginger Garlic Paste
• 1 medium Tomato (finely chopped)
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Fennel Powder (optional, for extra flavor)
• 0.5 tsp Garam Masala
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (as needed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Boil the eggs: Place the eggs in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to cool them down. Once cool enough to handle, peel the eggs and slice them in half lengthwise. Set aside.

2. 2

   Temper the spices: Heat gingelly oil in a wide, non-stick pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the urad dal and sauté for about 30 seconds until it turns light golden. Add the curry leaves and let them sizzle for a few seconds until fragrant.

3. 3

   Sauté the aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it turns soft and mushy.

4. 4

   Cook the masala: Reduce the heat to low. Add all the spice powders: turmeric powder, red chili powder, coriander powder, fennel powder (if using), and garam masala, along with the salt. Stir continuously for about one minute until the spices are fragrant. If the masala looks too dry, sprinkle 1-2 tablespoons of water to prevent it from burning and help it cook.

5. 5

   Roast the eggs: Gently place the boiled egg halves into the pan, cut-side down. Let them roast in the masala for 2-3 minutes without moving them to get a nice crust. Carefully flip the eggs and gently toss to coat them evenly with the masala. Cook for another 2 minutes until the masala is dry and clings to the eggs.

Ingredients

• 500 g Potatoes (about 4 medium, preferably waxy potatoes like Yukon Gold)
• 6 cup Water (for boiling potatoes)
• 1 tsp Salt (for boiling potatoes)
• 3 tbsp Gingelly Oil (also known as sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split black gram)
• 1 tsp Chana Dal (split chickpeas)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (also known as hing)
• 1 large Red Onion (finely chopped, about 150g)
• 1 tsp Ginger Garlic Paste
• 1 medium Tomato (finely chopped, about 90g)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Sambar Powder (for authentic flavor)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil the Potatoes: Place the whole, unpeeled potatoes in a pot with enough water to cover them. Add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but still hold their shape. Drain the water and let the potatoes cool completely. Once cooled, peel the skin and cut them into 1-inch cubes.

2. 2

   Prepare the Tempering (Tadka): Heat gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter, about 30 seconds. Immediately add the urad dal and chana dal, and sauté for about 1 minute until they turn light golden brown. Add the curry leaves and asafoetida, and sauté for another 10 seconds until fragrant.

3. 3

   Sauté Aromatics and Masala: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for one minute until the raw aroma disappears. Then, add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.

4. 4

   Add Spice Powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, sambar powder, and 1 tsp of salt. Stir well and cook for 1-2 minutes, until the spices are aromatic and oil begins to separate from the masala.

5. 5

   Roast the Potatoes: Add the boiled and cubed potatoes to the pan. Gently toss to coat them evenly with the masala without breaking them. Increase the heat to medium-low and let the potatoes roast for 8-10 minutes. Stir occasionally, allowing the potatoes to form a slightly crisp, golden-brown crust on all sides.

6. 6