Gongura Egg Curry, Steamed Basmati Rice and Appadam

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 12 pieces Urad Dal Appadam (Also known as papad; plain or cumin variety works well.)
• 1.5 cup Sunflower Oil (For deep frying; any neutral high-smoke point oil is suitable.)

Instructions

1. 1

   Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.

2. 2

   Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.

3. 3

   Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.

4. 4

   Drain and repeat. Quickly remove the fried appadam 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 remaining appadams.

5. 5

   Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.