Matta Rice, Padpe Upkari and Tomato Saaru

Ingredients

• 500 g Yardlong Beans (Also known as padpe or alsande)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 pcs Dried Red Chillies (Broken into halves)
• 1 sprig Curry Leaves (Approximately 10-12 leaves)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Also known as hing)
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For cooking the beans)
• 1 tsp Jaggery (Powdered or grated)
• 0.5 cup Fresh Coconut (Grated)

Instructions

1. 1

   Prepare the Beans: Wash the yardlong beans thoroughly. Trim both ends and chop them into small, uniform 1/4-inch pieces. Set aside.

2. 2

   Prepare the Tempering (Oggarane): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Sauté Aromatics: To the spluttered mustard seeds, add the urad dal and sauté for about 1 minute until it turns fragrant and a light golden brown. Be careful not to burn it. Immediately add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until the leaves are crisp.

4. 4

   Cook the Beans: Add the chopped yardlong beans to the pan. Sprinkle in the turmeric powder, asafoetida, and salt. Stir everything well to ensure the beans are evenly coated with the spices.

5. 5

   Steam the Beans: Sprinkle 1/4 cup of water over the beans. Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring occasionally, until the beans are tender but still retain a slight crunch. Avoid overcooking.

6. 6

   Finish the Dish: Once the beans are cooked and the water has evaporated, add the grated jaggery and fresh grated coconut. Mix gently to combine and cook uncovered for 2 more minutes, allowing the flavors to meld together.

7. 7

Ingredients

• 0.25 cup Toor Dal (rinsed thoroughly)
• 4 medium Tomatoes (ripe and roughly chopped)
• 0.5 tsp Turmeric Powder
• 1.5 cup Water (for pressure cooking)
• 1 inch piece Tamarind (seedless)
• 0.5 cup Warm Water (for soaking tamarind)
• 2 tsp Rasam Powder (store-bought or homemade)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 1.25 tsp Salt (or to taste)
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 2 whole Dried Red Chilies (broken into halves)
• 10 leaves Curry Leaves
• 2 cloves Garlic (lightly crushed, optional)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook Dal and Tomatoes

   • In a 2 or 3-liter pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 1.5 cups of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Saaru Base

   • While the dal is cooking, soak the tamarind piece in 1/2 cup of warm water for 10 minutes. Squeeze the tamarind well to extract all the pulp into the water, then discard the fibrous solids.
   • Once the pressure cooker is safe to open, use a whisk or an immersion blender to mash the cooked dal and tomato mixture into a smooth puree.
   • Transfer this puree to a medium-sized pot. Add the prepared tamarind water, rasam powder, jaggery, salt, and 2 additional cups of water. Stir everything together until well combined.
3. 3

   Simmer the Saaru

   • Place the pot on the stove over medium heat and bring the mixture to a gentle boil.
   • Once it starts boiling, reduce the heat to low and let it simmer for 5-7 minutes. The saaru is ready when a light, aromatic froth forms on the surface.