Matta Rice, Mathanga Erissery, Kootu Curry and Tomato Rasam

Ingredients

• 500 g Pumpkin (Peeled and cubed into 1-inch pieces)
• 0.5 cup Red Cowpeas (Soaked for at least 4 hours or overnight)
• 1 cup Grated Coconut (For grinding into a paste)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 1.25 tsp Salt (Divided, or to taste)
• 1 tsp Cumin Seeds
• 3 pcs Green Chilies (Slit lengthwise)
• 3 cloves Garlic
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilies (Broken in half)
• 1 sprig Curry Leaves
• 2.75 cup Water (For cooking and grinding)

Instructions

1. 1

   Cook the Red Cowpeas

   • Rinse the soaked red cowpeas (vanpayar). In a pressure cooker, combine the cowpeas with 1.5 cups of water.
   • Pressure cook on medium heat for 3-4 whistles, or until they are soft but still hold their shape (about 15 minutes).
   • Let the pressure release naturally. Set aside, retaining the cooking water.
2. 2

   Cook the Pumpkin

   • In a large pot or kadai, add the cubed pumpkin, turmeric powder, red chili powder, and 1 tsp of salt.
   • Pour in 1 cup of water, mix well, and bring to a boil.
   • Cover and cook on medium-low heat for 10-12 minutes, or until the pumpkin is tender and easily pierced with a fork.
3. 3

   Prepare the Coconut Paste

   • While the pumpkin is cooking, add 1 cup of grated coconut, cumin seeds, green chilies, and garlic cloves to a blender.
   • Add 1/4 cup of water and grind to a smooth, fine paste.
4. 4

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

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.