Matta Rice, Mambazha Pulissery, Cabbage Thoran and Pappadam

Ingredients

• 2 pcs Ripe Mangoes (Medium-sized, ripe but firm. About 500g flesh.)
• 1 cup Curd (Slightly sour, whisked until smooth.)
• 1 cup Grated Coconut (Freshly grated is preferred for best flavor.)
• 3 pcs Green Chillies (Slit lengthwise, adjust to your spice preference.)
• 0.5 tsp Cumin Seeds (Also known as Jeera.)
• 0.5 tsp Turmeric Powder (Adds color and earthy flavor.)
• 0.5 tsp Kashmiri Red Chilli Powder (For mild heat and vibrant color.)
• 1 tbsp Jaggery Powder (Adjust based on the sweetness of the mangoes.)
• 1 tsp Salt (Adjust to taste.)
• 1.25 cup Water (1 cup for cooking mangoes, 1/4 cup for grinding.)
• 2 tbsp Coconut Oil (Essential for authentic Kerala flavor.)
• 1 tsp Mustard Seeds (For tempering.)
• 0.25 tsp Fenugreek Seeds (Also known as Methi seeds, for tempering.)
• 2 pcs Dried Red Chillies (Broken into halves for tempering.)
• 1 sprig Curry Leaves (About 12-15 leaves.)

Instructions

1. 1

   Prepare Coconut Paste and Mangoes

   • In a blender, combine the grated coconut, cumin seeds, and green chillies. Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
   • Peel the ripe mangoes. Chop the flesh into 1-inch cubes. Retain the mango seeds (kottan) as they add significant flavor to the curry.
2. 2

   Cook the Mangoes

   • Place the mango cubes and seeds in a medium-sized clay pot (manchatti) or a heavy-bottomed pan.
   • Add the turmeric powder, Kashmiri red chilli powder, and 1 cup of water. Stir gently.
   • Bring the mixture to a boil over medium heat. Then, reduce the heat to a simmer and cook for 8-10 minutes, or until the mango pieces are tender but still hold their shape.
3. 3

   Add Coconut Paste and Simmer

   • Stir the ground coconut paste into the cooked mangoes.
   • Add the jaggery powder and salt. Mix well to combine all ingredients.
   • Continue to simmer on low heat for 5-7 minutes, stirring occasionally. The gravy will thicken, and the raw aroma of the coconut should dissipate. Avoid boiling vigorously at this stage.

Ingredients

• 500 g Cabbage (finely shredded)
• 0.75 cup Fresh Grated Coconut
• 4 pcs Shallots (peeled)
• 3 pcs Green Chilies (adjust to taste)
• 0.5 inch Ginger
• 3 cloves Garlic
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves
• 1 tsp Salt (or to taste)
• 2 tbsp Water (for steaming)

Instructions

1. 1

   Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.

2. 2

   Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.

3. 3

   Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.

4. 4

   Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.

5. 5

   Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.

6. 6

   Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.

7. 7

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.