Goan Red Rice, Goan Spinach Curry and Roasted Papad

Ingredients

• 500 g Spinach (Fresh, washed and roughly chopped)
• 1 cup Fresh Grated Coconut
• 1 medium Onion (Finely chopped)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 4 pcs Byadgi Dried Red Chillies (Adjust to your spice preference)
• 0.5 tsp Black Peppercorns
• 5 cloves Garlic
• 1 inch Ginger (Peeled and roughly chopped)
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 0.5 tsp Jaggery (Powdered)
• 2 tbsp Coconut Oil
• 1 tsp Salt (Or to taste)
• 1.5 cup Water (Divided for grinding and curry)

Instructions

1. 1

   Prepare the Goan Masala Paste

   • In a small, dry pan over low-medium heat, toast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns for 1-2 minutes until they release a fragrant aroma. Swirl the pan frequently to prevent burning.
   • Remove the toasted spices from the heat and let them cool completely.
   • Transfer the cooled spices to a high-speed blender. Add the grated coconut, garlic cloves, ginger, and turmeric powder.
   • Add approximately 1/2 cup of water and blend until you achieve a very smooth, thick paste. Scrape down the sides as needed. Set aside.
2. 2

   Sauté Aromatics and Masala

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes, until it becomes soft, translucent, and lightly golden at the edges.
   • Add the prepared masala paste to the pan. Stir well and cook for 7-8 minutes, stirring occasionally, until the paste thickens, darkens slightly, and the oil begins to separate from the sides. This step is crucial for developing flavor.
3. 3

   Cook the Spinach and Finish the Curry

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.