Matta Rice, Kerala Kalan, Olan, Beetroot Pachadi and Pappadam

Ingredients

• 250 g Elephant Foot Yam (Peeled and cubed into 1-inch pieces)
• 1 pc Raw Plantain (Medium-sized, peeled and cubed into 1-inch pieces)
• 1.5 cup Sour Curd (Whisked until smooth. See tips on how to make curd sour.)
• 1 cup Grated Coconut (Freshly grated is best)
• 3 pc Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Cumin Seeds
• 1 tsp Black Peppercorns (Coarsely crushed)
• 0.25 tsp Fenugreek Powder (From roasted fenugreek seeds)
• 1.25 tsp Salt (Or to taste)
• 1.5 cup Water (For cooking vegetables)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pc Dried Red Chilies (Broken into halves)
• 1 sprig Curry Leaves

Instructions

1. 1

   Cook the Vegetables

   • In a heavy-bottomed pot or a traditional earthen pot (manchatti), combine the cubed yam, plantain, turmeric powder, red chili powder, and salt.
   • Pour in 1.5 cups of water, stir well, and bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium, cover the pot, and cook for 15-20 minutes until the vegetables are soft and fork-tender.
2. 2

   Prepare the Coconut Paste

   • While the vegetables cook, place the grated coconut, green chilies, and cumin seeds into a blender or grinder.
   • Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine Paste and Vegetables

   • Once the vegetables are cooked, add the ground coconut paste to the pot.
   • Stir gently to combine and cook on low-medium heat for 5-7 minutes, stirring occasionally.
   • Continue cooking until the raw aroma of the coconut disappears and the gravy has thickened considerably.

Ingredients

• 250 g Ash Gourd (peeled and cut into 1-inch cubes)
• 0.25 cup Red Cowpeas (dry, to be soaked)
• 1.5 cup Thin Coconut Milk (second or third extract)
• 0.5 cup Thick Coconut Milk (first extract)
• 3 pcs Green Chilli (slit lengthwise)
• 10 leaves Curry Leaves (fresh)
• 1 tbsp Virgin Coconut Oil (for drizzling at the end)
• 1 tsp Salt (or to taste)
• 1 cup Water (for pressure cooking cowpeas)

Instructions

1. 1

   Prepare the Cowpeas

   • Wash the dry red cowpeas thoroughly and soak them in ample water for at least 4 hours, or preferably overnight.
   • Drain the soaked cowpeas and transfer them to a pressure cooker.
   • Add 1 cup of fresh water and pressure cook for 3-4 whistles over medium heat until they are soft but still hold their shape. Avoid overcooking.
   • Once the pressure releases naturally, drain any excess water and set the cooked cowpeas aside.
2. 2

   Cook the Ash Gourd

   • In a medium-sized pot or clay pot (manchatti), combine the cubed ash gourd, slit green chilies, and salt.
   • Pour in the thin coconut milk. Stir gently to combine.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer.
   • Cook for about 10-12 minutes, stirring occasionally, until the ash gourd is tender and translucent.
3. 3

   Combine and Simmer

   • Add the cooked red cowpeas to the pot with the tender ash gourd.

Ingredients

• 250 g Beetroot (About 2 medium beetroots)
• 1 cup Curd (Thick, full-fat yogurt, whisked until smooth)
• 0.5 cup Fresh Coconut (Grated)
• 2 pcs Green Chilli (Adjust to your spice preference)
• 0.5 inch Ginger (Peeled)
• 0.25 tsp Cumin Seeds
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Water (For grinding the coconut paste)
• 1 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Cook the Beetroot

   • Wash, peel, and finely grate the beetroots.
   • Place the grated beetroot in a pan with 1/4 cup of water and a pinch of salt.
   • Cook on medium heat for 8-10 minutes, stirring occasionally, until the beetroot is tender and the water has evaporated. Set aside to cool completely.
2. 2

   Prepare the Coconut Paste

   • In a small blender jar, combine the grated coconut, green chilies, ginger, and cumin seeds.
   • Add 2-3 tablespoons of water and grind to a very smooth, fine paste. The smoother the paste, the better the texture of the pachadi.
3. 3

   Combine the Pachadi

   • In a mixing bowl, add the whisked curd.
   • To the curd, add the cooled cooked beetroot, the ground coconut paste, salt, and optional sugar.
   • Mix everything thoroughly until well combined and the pachadi has a uniform, vibrant pink color.
4. 4

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.