Guddu Porutu, Steamed Basmati Rice, Tomato Pappu and Biyyam Vadiyalu

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

• 1 cup Toor Dal (Rinsed well)
• 4 pcs Tomato (Medium, ripe, and chopped)
• 1 pcs Onion (Medium, chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1 tsp Tamarind Paste (Optional, for extra tanginess)
• 3 cup Water (For pressure cooking)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 5 cloves Garlic (Lightly crushed)
• 2 pcs Dried Red Chilli (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal and Tomatoes

   • Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 20-30 minutes is optional but helps in faster cooking.
   • In a 3-liter pressure cooker, combine the rinsed dal, chopped tomatoes, chopped onion, slit green chillies, turmeric powder, and red chilli powder.
   • Pour in 3 cups of water and give it a good stir.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
2. 2

   Mash and Season the Cooked Dal

   • Allow the pressure to release naturally from the cooker. This ensures the dal is cooked perfectly.
   • Open the lid and add salt and tamarind paste (if using).
   • Using a whisk or a traditional wooden masher (pappu gutti), gently mash the dal mixture to a creamy, semi-smooth consistency. Some texture is desirable.
   • If the dal seems too thick, add 1/2 to 1 cup of hot water to reach a thick but pourable consistency. Place the cooker back on the stove and let it simmer for 5 minutes for the flavors to meld.
3. 3

Ingredients

• 1 cup Sona Masuri Rice (Or any short-grain raw rice)
• 0.25 cup Sabudana (Also known as sago or tapioca pearls)
• 5 pcs Green Chillies (Adjust to your spice preference)
• 1 tbsp Cumin Seeds
• 1 tbsp Sesame Seeds (White or black)
• 1.5 tsp Salt (Adjust to taste)
• 6 cup Water (For cooking the porridge)
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Soak Rice and Sago

   • Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
   • In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Grind the Batter

   • Drain all the water from the soaked rice and sabudana.
   • Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
   • Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3. 3

   Cook the Porridge

   • Pour the ground batter into a heavy-bottomed pot or kadai.
   • Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
   • Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
   • The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4. 4

   Add Spices and Cool

   • Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
   • Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5. 5

   Pipe and Sun-Dry

   • Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
   • Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
   • Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
   • After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6. 6

   Store the Vadiyalu

   • Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
   • Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7. 7

   Fry and Serve

   • Heat vegetable oil in a kadai over medium-high heat for deep frying.
   • To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
   • Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
   • Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
   • Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.