Matta Rice, Kerala Prawn Roast and Vegetable Sambar

Ingredients

• 500 g Prawns (Medium-sized, cleaned and deveined)
• 4 tbsp Coconut Oil (Divided use)
• 3 large Onion (Thinly sliced)
• 2 medium Tomato (Finely chopped)
• 1.5 inch Ginger (Finely minced)
• 6 cloves Garlic Cloves (Finely minced)
• 3 pcs Green Chilli (Slit lengthwise)
• 2 sprigs Curry Leaves
• 0.75 tsp Turmeric Powder (Divided use)
• 1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Black Pepper (Freshly ground)
• 1.5 tsp Salt (Or to taste)

Instructions

1. 1

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned prawns with 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
   • Mix thoroughly to ensure each prawn is evenly coated.
   • Set aside to marinate for 15-20 minutes.
2. 2

   Shallow Fry the Prawns

   • Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Carefully place the marinated prawns in a single layer. Fry in batches if necessary to avoid overcrowding.
   • Fry for 1-2 minutes per side until they are lightly golden and just curled. They should be about 70% cooked.
   • Remove the prawns from the pan and set them aside. Keep the remaining oil in the pan.
3. 3

   Sauté the Aromatics

   • In the same pan, add the thinly sliced onions and a pinch of salt. Sauté on medium-low heat, stirring frequently.
   • Cook for 10-15 minutes until the onions are deeply golden brown and caramelized. This step is crucial for the dish's flavor.

Ingredients

• 1 cup Toor Dal (rinsed thoroughly)
• 0.5 tsp Turmeric Powder
• 5 cup Water (divided, adjust for desired consistency)
• 1 pc Drumstick (cut into 2-inch pieces)
• 1 medium Carrot (peeled and cubed)
• 0.5 cup Pumpkin (peeled and cubed)
• 0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
• 0.75 cup Pearl Onions (peeled)
• 2 medium Tomato (chopped)
• 2 pcs Green Chili (slit lengthwise)
• 1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
• 3 tbsp Sambar Powder (use a good quality brand)
• 1.5 tsp Salt (or to taste)
• 1 tsp Jaggery (powdered, optional but recommended)
• 2 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chili (broken in half)
• 0.25 tsp Hing (asafoetida)
• 1 sprig Curry Leaves
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 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

   Cook the Vegetables

   • In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
   • Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
   • Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3. 3

   Combine and Simmer

   • Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
   • Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.