Mamsam Vepudu, Steamed Rice, Tomato Rasam and Perugu

Ingredients

• 1.5 cup basmati rice
• 3 cup water (for cooking, plus more for rinsing)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place 1.5 cups of basmati rice in a medium bowl.
   • Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
   • Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
   • Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
   • After soaking, drain the rice completely using a fine-mesh sieve.
2. 2

   Cook the Rice

   • Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
   • Add 3 cups of fresh water.
   • Place the pan over medium-high heat and bring the water to a rolling boil.
   • Once boiling, give the rice one gentle stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to keep the steam trapped inside.
3. 3

   Rest and Fluff

   • After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
   • This resting period allows the residual steam to finish cooking the grains perfectly.
   • After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
   • Serve hot with your favorite curry or dal.

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

• 1 l Whole Milk (For a creamier, traditional result. Do not use UHT milk.)
• 2 tsp Curd Starter (Use active, live culture yogurt from a previous batch or store-bought.)

Instructions

1. 1

   Boil and Thicken the Milk

   • Pour the whole milk into a heavy-bottomed pot.
   • Bring the milk to a rolling boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is key to evaporating some water content, which results in a thicker, creamier curd.
2. 2

   Cool the Milk to the Correct Temperature

   • Remove the pot from the heat and allow the milk to cool down until it is lukewarm. This can take 20-30 minutes.
   • The ideal temperature is between 105-115°F (40-46°C). To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, like a baby's bathwater, but not hot.
3. 3

   Inoculate the Milk

   • In a small bowl, whisk the curd starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, prevents the starter from curdling when added to the larger pot.
   • Pour the tempered starter mixture into the pot of warm milk. Stir gently just 2-3 times to ensure it's evenly distributed. Do not over-mix.
4. 4

   Set the Curd

   • Pour the inoculated milk into a setting container, such as a traditional clay pot (manchatti), glass bowl, or stainless steel vessel.
   • Cover the container with a lid and place it in a warm, dark, and draft-free place to set undisturbed.
   • Allow it to ferment for 6 to 8 hours in a warm climate, or up to 12-16 hours in a colder climate. The curd is set when it is firm and doesn't jiggle like a liquid when gently tilted.
5. 5

   Chill and Serve

   • Once the perugu has set perfectly, transfer the container to the refrigerator.
   • Chill for at least 3-4 hours. Chilling halts the fermentation process (preventing it from becoming too sour) and helps the curd to firm up further.
   • Serve chilled as a side with meals, or use it to make raita, buttermilk, or curries.