Matta Rice, Parippu Curry, Ghee, Beans Mezhukkupuratti and Pappadam

Ingredients

• 1 cup Moong Dal (Also known as Cherupayar Parippu)
• 3 cup Water (For cooking the dal)
• 0.5 tsp Turmeric Powder
• 0.75 cup Grated Coconut (Fresh or thawed frozen)
• 0.5 tsp Cumin Seeds
• 2 cloves Garlic Cloves
• 2 pcs Green Chilli (Slit lengthwise, adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coconut Oil (Essential for authentic flavor)
• 1 tsp Mustard Seeds
• 4 pcs Shallots (Thinly sliced, also known as Chuvannulli)
• 2 pcs Dried Red Chilli (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 tbsp Ghee (Optional, for serving)

Instructions

1. 1

   Roast and Cook the Dal

   • In a heavy-bottomed pan or directly in the pressure cooker, dry roast the moong dal on low-medium heat for 3-4 minutes until it turns a light golden color and becomes aromatic. Be careful not to burn it.
   • Wash the roasted dal thoroughly under running water. Transfer it to a pressure cooker.
   • Add 3 cups of water and the turmeric powder. Secure the lid and pressure cook for 3-4 whistles (about 10-12 minutes) or until the dal is completely soft and mushy. Let the pressure release naturally.
2. 2

   Prepare the Coconut Paste

   • While the dal is cooking, combine the grated coconut, cumin seeds, garlic cloves, and green chilies in a small blender or grinder jar.
   • Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine and Simmer the Curry

   • Once the pressure has released, open the cooker. Using the back of a ladle or a whisk, mash the cooked dal well until it reaches a creamy, smooth consistency.
   • Place the cooker back on the stove over low heat. Add the ground coconut paste and salt to the mashed dal. Mix everything thoroughly.

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.

Ingredients

• 500 g Green Beans (Trimmed and cut into 1-inch pieces)
• 75 g Shallots (About 10-12, thinly sliced)
• 5 cloves Garlic Cloves (Lightly crushed)
• 3 tbsp Coconut Oil (Preferably virgin coconut oil)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-15 leaves)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 2 tbsp Water (Optional, only if needed to prevent sticking)

Instructions

1. 1

   Prepare Vegetables

   • Wash the green beans thoroughly under running water.
   • Trim the ends and chop them into uniform 1-inch long pieces.
   • Thinly slice the shallots and lightly crush the garlic cloves with the side of a knife or in a mortar and pestle.
2. 2

   Temper and Sauté Aromatics

   • Heat coconut oil in a heavy-bottomed pan (kadai) or skillet over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
   • Immediately add the sliced shallots, crushed garlic, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots soften and turn a light golden brown.
3. 3

   Add Beans and Spices

   • Add the chopped green beans to the pan.
   • Sprinkle the turmeric powder, red chilli powder, and salt over the beans.
   • Mix everything thoroughly for about 2 minutes, ensuring the beans are evenly coated with the oil and spices.

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.