Egg Fry, Boiled Rice, Tomato Saaru and Appalam

Ingredients

• 1.5 cup Basmati Rice
• 2.25 cup Water (For cooking)
• 0.5 tsp Salt (Optional)

Instructions

1. 1

   Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).

3. 3

   Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

5. 5

   After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.

6. 6

   Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.

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

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.