Egg Curry, Peas Pulao and Konkani Solkadi

Ingredients

• 1.5 cup Basmati Rice (Rinse well before soaking)
• 1 cup Green Peas (Fresh or frozen)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1 pcs Onion (Medium-sized, thinly sliced)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom (Lightly crushed)
• 3 pcs Cloves
• 1 tsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 3 cup Water (Use a 1:2 rice to water ratio)
• 1.5 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Keeps the rice grains separate)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

   Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds sizzle.

3. 3

   Sauté Aromatics: Add the thinly sliced onions to the pot. Sauté for 5-6 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.

4. 4

   Combine Ingredients: Add the green peas and sauté for one minute. Then, add the drained rice and gently stir for about a minute to coat the grains with ghee and spices. Be careful not to break the delicate rice grains.

5. 5

   Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice. Stir gently to combine. Increase the heat and bring the water to a vigorous boil.

6. 6

   Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.

7. 7

Ingredients

• 10 pieces Kokum (Dried)
• 1 cup Fresh Coconut (Tightly packed, freshly grated)
• 3 cup Warm Water (Divided for soaking and blending)
• 2 pieces Green Chilli (Adjust to taste)
• 0.5 inch piece Ginger (Peeled)
• 2 pieces Garlic Cloves (Optional, for a pungent flavor)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 pieces Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.

2. 2

   Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.

3. 3

   Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.

4. 4

   Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.

5. 5

   Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.

6. 6

   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, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.