Matta Rice, Kerala Pulissery, Kaya Erissery, Pappadam and Inji Puli

Ingredients

• 1.5 cup Pineapple (Ripe and sweet, chopped into 1/2-inch cubes)
• 1.5 cup Curd (Thick, full-fat, and slightly sour, whisked until smooth)
• 1 cup Grated Coconut (Freshly grated is best for authentic flavor)
• 3 pcs Green Chilli (Slit lengthwise, adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Red Chilli Powder (Kashmiri variety recommended for color without much heat)
• 0.5 tsp Cumin Seeds (For grinding into the coconut paste)
• 1 tbsp Jaggery (Powdered or grated, adjust to taste based on pineapple's sweetness)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking the pineapple)
• 2 tbsp Coconut Oil (Essential for the authentic Kerala flavor)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chilli (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Cook the Pineapple

   • In a medium-sized pot or kadai, combine the chopped pineapple, turmeric powder, red chilli powder, and 1/2 cup of water.
   • Bring the mixture to a boil over medium heat.
   • Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the pineapple pieces are soft and tender.
2. 2

   Prepare the Coconut Paste

   • While the pineapple is cooking, add the grated coconut, cumin seeds, green chilies, and ginger to a blender.
   • Add 3-4 tablespoons of water and blend to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
3. 3

   Combine and Cook Gravy

   • Add the ground coconut paste to the pot with the cooked pineapple.
   • Stir well to combine and cook on low-medium heat for 5-7 minutes, stirring occasionally.
   • Continue cooking until the raw smell of the coconut disappears and the gravy thickens slightly.
4. 4

Ingredients

• 2 medium Raw Banana (peeled and cut into 1-inch cubes)
• 200 g Yam (peeled and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (or to taste)
• 1 tsp Salt (adjust to taste)
• 1.75 cup Water (1.5 cups for cooking, 0.25 cup for grinding)
• 1.5 cup Grated Coconut (freshly grated preferred; 1 cup for paste, 0.5 cup for tempering)
• 0.5 tsp Cumin Seeds
• 2 whole Green Chili (slit lengthwise)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 whole Dried Red Chili (broken into halves)
• 10 leaves Curry Leaves (fresh)

Instructions

1. 1

   Cook the Vegetables

   • Peel the raw bananas and yam. Immediately place the chopped 1-inch cubes into a bowl of water to prevent them from browning.
   • Transfer the drained vegetables to a medium pot. Add turmeric powder, red chili powder, salt, and 1.5 cups of water.
   • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and cook for 12-15 minutes until the vegetables are tender but still hold their shape.
2. 2

   Prepare the Coconut Paste

   • While the vegetables are cooking, combine 1 cup of grated coconut, cumin seeds, and green chilies in a blender or grinder.
   • Add about 1/4 cup of water and grind to a smooth, thick paste. Set aside.
3. 3

   Combine and Simmer

   • Once the vegetables are cooked, gently stir in the ground coconut paste.
   • Mix well and simmer on low heat for 5-7 minutes, stirring occasionally. This cooks the raw flavor out of the coconut paste. If the curry is too thick, add a splash of hot water to reach your desired consistency.
   • Check for seasoning and add more salt if needed. Turn off the heat.

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.

Ingredients

• 100 g Ginger (Peeled and finely chopped)
• 50 g Tamarind (Seedless, lemon-sized ball)
• 100 g Jaggery (Grated or powdered)
• 5 pcs Green Chili (Finely chopped)
• 3 tbsp Coconut Oil (Divided)
• 1 tsp Mustard Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to spice preference)
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 1 tsp Salt (To taste)
• 1.5 cup Warm Water (For soaking tamarind)

Instructions

1. 1

   Prepare the tamarind extract. Soak the seedless tamarind in 1.5 cups of warm water for about 20 minutes. Squeeze the tamarind well with your hands to extract all the pulp into the water. Strain this liquid through a fine-mesh sieve, pressing the pulp to get as much extract as possible. Discard the solids and set the tamarind water aside.

2. 2

   In a heavy-bottomed pan or kadai, heat 2 tablespoons of coconut oil over medium-low heat. Add the finely chopped ginger and sauté patiently for 10-12 minutes, stirring frequently, until it turns a deep golden brown and becomes crisp. Add the chopped green chilies and continue to sauté for another minute. Remove the fried ginger and chilies with a slotted spoon, leaving the oil in the pan, and set them aside.

3. 3

   To the same pan, pour in the prepared tamarind extract. Add the turmeric powder, Kashmiri red chili powder, and salt. Bring the mixture to a rolling boil and let it cook for about 5 minutes, allowing the raw smell of the tamarind to dissipate.

4. 4

   Add the grated jaggery to the pan and stir continuously until it dissolves completely. Once dissolved, add the fried ginger and green chili mixture back into the pan. Mix everything well.

5. 5

   Reduce the heat to low and let the mixture simmer for 15-20 minutes. Stir occasionally to prevent it from sticking to the bottom. Cook until the mixture thickens to a jam-like consistency and you see a slight sheen of oil separating at the edges. Remember it will thicken more as it cools.

6. 6

   Prepare the tempering (tadka). In a small separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Immediately add the fenugreek seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the leaves are crisp. Turn off the heat and stir in the asafoetida.