Ghee Rice, Muttai Kurma and Cucumber Raita

Ingredients

• 8 pcs Eggs (large)
• 2 medium Onion (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilies (slit lengthwise)
• 3 tbsp Vegetable Oil
• 1 inch piece Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom Pods
• 1 pc Bay Leaf
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.75 cup Grated Coconut (fresh or frozen)
• 10 pcs Cashews (soaked in warm water for 15 minutes)
• 1 tsp Fennel Seeds
• 0.25 cup Water (for grinding the paste)
• 1.25 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs and Paste

   • Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cool, peel the eggs and make 2-3 shallow slits on each one. Set aside.
   • While the eggs are boiling, soak the cashews in warm water for 15 minutes. In a blender, combine the soaked cashews, grated coconut, fennel seeds, and green chilies. Add 1/4 cup of water and grind to a very smooth paste.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Build the Gravy Base

   • Add the finely chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.