Kollu Rasam, Steamed Basmati Rice, Avarakkai Poriyal and Appalam

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

• 500 g Avarakkai (Also known as broad beans, stringed and chopped into 1/2-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 whole Dried Red Chilies (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Sambar Powder (Optional, for extra flavor)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (For steaming the beans)
• 0.5 cup Grated Coconut (Fresh or frozen (thawed))

Instructions

1. 1

   Prepare the Beans: Wash the avarakkai (broad beans) thoroughly. Snap off the ends and pull down the sides to remove the tough strings. Chop the beans into small, uniform 1/2-inch pieces. Set aside.

2. 2

   Temper the Spices: Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté for about a minute until it turns golden brown. Immediately add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and aromatic.

3. 3

   Cook the Poriyal: Add the chopped avarakkai to the pan. Sauté for 2-3 minutes, stirring well to coat the beans with the tempered spices. Sprinkle the turmeric powder, sambar powder (if using), and salt. Mix everything together.

4. 4

   Steam the Beans: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low-medium, and cook for 10-12 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still have a slight bite. Uncover for the last couple of minutes if there is any excess water.

5. 5

   Finish with Coconut: Once the beans are cooked and the water has evaporated, add the fresh grated coconut. Gently mix it in and cook for another 2 minutes to allow the flavors to meld. Turn off the heat.

6. 6

   Serve: Serve the Avarakkai Poriyal hot as a side dish with steamed rice and your favorite sambar, rasam, or kuzhambu.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.