Kodi Guddu Iguru, Steamed Basmati Rice, Pappu Charu and Bendakaya Vepudu

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

• 0.75 cup Toor Dal (Also known as split pigeon peas)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking the dal)
• 20 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 cup Hot Water (For soaking tamarind)
• 1 medium Onion (Thinly sliced)
• 2 medium Tomato (Roughly chopped)
• 3 pcs Green Chili (Slit lengthwise)
• 1 tbsp Sambar Powder (Optional, for added flavor)
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Jaggery (Grated or powdered, to balance the tanginess)
• 1.25 tsp Salt (Or to taste)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 4 cloves Garlic (Lightly crushed)
• 2 pcs Dried Red Chili (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal under running water until the water runs clear.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Prepare the Charu Base

   • While the dal is cooking, soak the tamarind in 1 cup of hot water for 15 minutes.
   • Once softened, squeeze the tamarind pulp thoroughly to extract all the juice. Strain this liquid into a large pot, discarding the solids.
   • To the pot with tamarind extract, add the sliced onion, chopped tomatoes, slit green chilies, sambar powder (if using), red chili powder, and salt.
   • Bring the mixture to a boil over medium heat. Cook for 8-10 minutes, until the onions are translucent and the raw smell of the tamarind has dissipated.
3. 3

   Combine and Simmer

Ingredients

• 500 g Okra (Tender and fresh)
• 3 tbsp Peanut Oil (Or other high-smoke point oil)
• 1 medium Onion (Thinly sliced)
• 3 tbsp Raw Peanuts
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 2 whole Dried Red Chilies (Broken in half)
• 10 leaves Curry Leaves
• 5 cloves Garlic (Lightly crushed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare Okra and Peanuts

   • Wash the okra thoroughly. Pat them completely dry with a kitchen towel or let them air dry for an hour. This step is crucial to prevent sliminess.
   • Once dry, trim the top and tail of each okra and chop them into 1/2-inch thick rounds.
   • In a small, dry pan, roast the raw peanuts on low-medium heat for 4-5 minutes until fragrant and lightly browned. Set aside to cool.
   • Once cooled, coarsely crush the peanuts using a mortar and pestle or a rolling pin. Set aside.
2. 2

   Fry the Okra

   • Heat 2 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
   • Add the chopped okra and spread it in a single layer, avoiding overcrowding. If needed, fry in two batches.
   • Fry for 12-15 minutes, stirring every few minutes, until the okra is cooked, the slimy texture disappears, and the edges become golden brown and crisp.
   • Do not cover the pan at any point. Once crispy, remove the okra from the pan and set it aside on a plate.
3. 3

   Prepare the Tempering (Tadka)