Ghee Rice, Malabar Vegetable Kurma and Pappadam

Ingredients

• 150 g Potato (Peeled and cubed into 1-inch pieces)
• 150 g Carrot (Peeled and cubed into 1/2-inch pieces)
• 100 g Green Beans (Trimmed and cut into 1-inch pieces)
• 100 g Green Peas (Fresh or frozen)
• 4 cup Water (For boiling vegetables)
• 1 tsp Salt (For boiling vegetables)
• 1 cup Fresh Grated Coconut (Tightly packed)
• 12 pcs Cashews (Soaked in warm water for 15 minutes)
• 1 tsp Fennel Seeds
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 3 clove Garlic (Roughly chopped)
• 2 tbsp Coconut Oil
• 1 inch Cinnamon Stick
• 3 pcs Cloves
• 2 pcs Green Cardamom (Slightly crushed)
• 1 pcs Onion (Medium, thinly sliced)
• 0.5 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Cook Vegetables

   • In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
   • Add the chopped potatoes, carrots, and green beans. Cook for 5-7 minutes until they are about 80% cooked.
   • Add the green peas and cook for another 2-3 minutes until all vegetables are tender but still hold their shape.
   • Drain the vegetables, reserving about 1 cup of the cooking water, and set aside.
2. 2

   Grind the Coconut Paste

   • While the vegetables are cooking, combine the fresh grated coconut, soaked cashews, fennel seeds, green chilies, ginger, and garlic in a blender jar.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set aside.
3. 3

   Sauté Aromatics

   • Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they release their aroma.

Ingredients

• 8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
• 1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)

Instructions

1. 1

   Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.

2. 2

   Method 1: Deep Frying (Classic Method)

   • Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
   • To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
   • Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
   • Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
   • Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all pappadams, frying one at a time.
3. 3

   Method 2: Roasting over Open Flame (Smoky Flavor)

   • Turn on a gas stove to a low-medium flame.
   • Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
   • Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
   • The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
   • Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4. 4

   Method 3: Microwaving (Oil-Free Method)

   • Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
   • For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
   • Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
   • Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5. 5

   Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.