Kerala Egg Curry, Ghee Rice and Pappadam

Ingredients

• 2 cup Basmati Rice (long grain)
• 4 tbsp Ghee
• 1 pcs Onion (large, thinly sliced)
• 3.5 cup Water (hot)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom (slightly crushed)
• 1 pcs Bay Leaf
• 1 pcs Star Anise (optional)
• 12 pcs Cashew Nuts (whole or halved)
• 1 tbsp Raisins (golden)
• 1.5 tsp Salt
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Basmati Rice

   • Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
   • After soaking, drain the rice completely in a colander and set it aside.
2. 2

   Fry the Garnishes

   • Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
   • Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3. 3

   Sauté Aromatics and Rice

   • In the same pot, add the remaining 2 tbsp of ghee.
   • Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.

Ingredients

• 8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
• 1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)

Instructions

1. 1

   Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.

2. 2

   Method 1: Deep Frying (Classic Method)

   • Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
   • To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
   • Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
   • Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
   • Remove the pappadam 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 pappadams, frying one at a time.
3. 3

   Method 2: Roasting over Open Flame (Smoky Flavor)

   • Turn on a gas stove to a low-medium flame.
   • Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
   • Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
   • The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
   • Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4. 4

   Method 3: Microwaving (Oil-Free Method)

   • Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
   • For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
   • Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
   • Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5. 5

   Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.