Matta Rice, Kootu Curry, Vendakka Kichadi, Pappadam and Mango Pickle

Ingredients

• 0.75 cup Black Chickpeas (Soaked overnight)
• 200 g Yam (Peeled and cut into 1-inch cubes)
• 1 medium Raw Banana (Peeled and cut into 1-inch cubes)
• 200 g Ash Gourd (Peeled and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Divided, adjust to taste)
• 3 cup Water (For cooking chickpeas and vegetables)
• 1 cup Grated Coconut (For grinding into paste)
• 1 tsp Cumin Seeds
• 2 pcs Green Chili (Slit lengthwise)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves

Instructions

1. 1

   Cook the Chickpeas

   • Wash the black chickpeas thoroughly. Drain the water from the overnight soak.
   • Transfer the chickpeas to a pressure cooker. Add 2 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the chickpeas are soft but not mushy. Set aside, do not drain the cooking water.
2. 2

   Cook the Vegetables

   • In a large, heavy-bottomed pot or kadai, combine the cubed yam, raw banana, and ash gourd.
   • Add 1 cup of water, turmeric powder, red chili powder, and 1 tsp of salt.
   • Stir well, cover the pot, and cook on medium heat for 10-12 minutes. The vegetables should be tender but still hold their shape.
3. 3

   Prepare the Coconut Paste

   • While the vegetables are cooking, place 1 cup of grated coconut, cumin seeds, and green chilies into a blender or grinder jar.
   • Add approximately 1/4 cup of water and grind to a smooth, fine paste. Add a little more water if needed to facilitate grinding.

Ingredients

• 250 g Okra (Also known as Vendakka. Must be washed and wiped completely dry.)
• 1.5 cup Thick Curd (Use full-fat, slightly sour curd (yogurt) for best results. Strain if watery.)
• 0.5 cup Grated Coconut (Fresh is preferred, but thawed frozen coconut works well.)
• 4 tbsp Coconut Oil (Divided for frying and tempering.)
• 3 pc Green Chilli (Adjust quantity based on your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Mustard Seeds (Use small black mustard seeds (Rai).)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Cumin Seeds (Also known as Jeera.)
• 2 pc Dried Red Chilli (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 fresh leaves.)
• 3 tbsp Water (As needed for grinding the paste.)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra and pat it completely dry with a kitchen towel. This step is crucial to prevent it from becoming slimy.
   • Trim the top and tail of each okra, then slice them into thin, uniform 1/4-inch rounds.
2. 2

   Fry the Okra until Crispy

   • Heat 3 tablespoons of coconut oil in a wide pan or kadai over medium heat.
   • Add the sliced okra in a single layer. If necessary, fry in two batches to avoid overcrowding the pan.
   • Fry for 8-10 minutes, stirring occasionally, until the okra turns deep golden brown and becomes very crispy.
   • Using a slotted spoon, remove the fried okra and set it aside on a plate to cool completely.
3. 3

   Grind the Coconut Paste

   • In a small blender or grinder 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.
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.

Ingredients

• 1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
• 2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
• 0.75 cup Salt (Use non-iodized or sea salt for best results)
• 5 tbsp Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Turmeric Powder
• 4 tbsp Fennel Seeds (Also known as Saunf)
• 4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
• 2 tbsp Fenugreek Seeds (Also known as Methi Dana)
• 2 tsp Nigella Seeds (Also known as Kalonji)
• 1 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Mangoes (Day 1)

   • Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
   • Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
   • Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
   • Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2. 2

   Dry the Mangoes (Day 2)

   • After 24 hours, drain all the water released by the mangoes. You can discard this brine.
   • Spread the mango pieces in a single layer on a clean cloth or a large tray.
   • Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3. 3

   Prepare the Spice Mix and Oil

   • While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.