Keerai Masiyal, Steamed Basmati Rice, Tomato Rasam and Yam Varuval

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

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.

Ingredients

• 500 g chenai kizhangu (Peeled and cut into 1-inch cubes)
• 1 tsp tamarind paste (Or a small lime-sized ball of tamarind)
• 0.75 tsp turmeric powder (0.5 tsp for boiling, 0.25 tsp for masala)
• 1.5 tsp salt (0.5 tsp for boiling, 1 tsp for masala)
• 1.5 tsp red chilli powder (Adjust to your spice preference)
• 2 tsp coriander powder
• 0.5 tsp garam masala
• 2 tbsp rice flour (For crispiness)
• 1 tsp ginger garlic paste
• 1 tbsp lemon juice
• 0.25 cup vegetable oil (For shallow frying)
• 10 pcs curry leaves (For garnish, optional)

Instructions

1. 1

   Prep and Boil the Yam

   • Peel the elephant foot yam and cut it into 1-inch cubes. Wash them well.
   • In a pot, add the yam cubes, enough water to cover them, 1 tsp tamarind paste, 0.5 tsp turmeric powder, and 0.5 tsp salt.
   • Bring to a boil and cook for 10-12 minutes, or until the yam is fork-tender but still holds its shape. Do not make it mushy.
   • Drain the water completely and set the yam aside to cool slightly.
2. 2

   Prepare the Masala and Marinate

   • In a large mixing bowl, combine 1.5 tsp red chili powder, 2 tsp coriander powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 2 tbsp rice flour, 1 tsp ginger garlic paste, 1 tbsp lemon juice, and 1 tsp salt.
   • Add 1-2 tablespoons of water, just enough to form a thick, smooth paste.
   • Add the boiled yam pieces to the masala paste and gently toss until each piece is evenly coated.
   • Let it marinate for at least 15 minutes.
3. 3

   Shallow Fry the Yam

   • Heat 1/4 cup of oil in a wide, heavy-bottomed pan or kadai over medium heat.