Matta Rice, Mutta Aviyal and Tomato Rasam

Ingredients

• 8 piece Egg (large)
• 4 cup Water (for boiling eggs)
• 1 cup Grated Coconut (fresh or frozen, thawed)
• 4 piece Green Chili (adjust to taste)
• 5 piece Shallot (peeled)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 3 tbsp Coconut Oil (divided)
• 1 tsp Salt (or to taste)
• 0.5 cup Curd (thick and sour, whisked until smooth)
• 0.5 tsp Black Pepper Powder (freshly ground is recommended)
• 1 tsp Mustard Seeds
• 2 piece Dried Red Chili (broken in half)
• 10 piece Curry Leaves

Instructions

1. 1

   Boil and Prepare Eggs

   • Place 8 eggs in a saucepan and cover with enough cold water. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
   • Drain the hot water and immediately place the eggs in an ice bath or under cold running water for 5 minutes to stop the cooking process.
   • Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. Set aside.
2. 2

   Grind the Coconut Paste

   • In a small blender or grinder jar, combine the grated coconut, green chilies, shallots, cumin seeds, and turmeric powder.
   • Add 3 tablespoons of water and grind to a coarse paste. The texture should not be perfectly smooth; a little coarseness is characteristic of aviyal.
3. 3

   Cook the Gravy Base

   • Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat.
   • Add the ground coconut paste and sauté for 3-4 minutes, stirring continuously, until the raw smell disappears and it becomes fragrant.

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.