Matta Rice, Pineapple Menaskai and Cabbage Palya

Ingredients

• 400 g Pineapple (Peeled and cut into 1-inch chunks)
• 1 cup Grated Coconut (Fresh or frozen)
• 4 pcs Byadagi Red Chillies (For mild heat and color, adjust to taste)
• 1 tbsp Coriander Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1 tbsp White Sesame Seeds
• 0.25 tsp Fenugreek Seeds
• 15 g Tamarind (Soak in 1/2 cup warm water to extract pulp)
• 3 tbsp Jaggery (Grated or powdered, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Divided, or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 2 cup Water (For cooking and grinding, as needed)

Instructions

1. 1

   Prepare Tamarind Pulp: Soak the tamarind in 1/2 cup of warm water for 15 minutes. After soaking, squeeze it well to extract a thick pulp. Strain through a fine-mesh sieve, discard the solids, and set the tamarind pulp aside.

2. 2

   Cook the Pineapple: In a medium pot, combine the pineapple chunks, 1.5 cups of water, turmeric powder, jaggery, and 1 tsp of salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8-10 minutes, or until the pineapple is tender but still holds its shape.

3. 3

   Roast the Masala Spices: Heat a small, dry pan over low-medium heat. Add the urad dal, chana dal, and coriander seeds. Dry roast for 2-3 minutes until they turn light golden and aromatic. Add the fenugreek seeds and dried red chillies, and roast for another minute. Finally, add the sesame seeds and roast for 30-45 seconds until they start to pop. Immediately remove from heat and let the spices cool completely to prevent burning.

4. 4

   Grind the Masala Paste: Once cooled, transfer the roasted spices to a grinder jar. Add the grated coconut and about 1/2 cup of water. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

5. 5

   Combine and Simmer the Curry: Add the ground masala paste and the prepared tamarind pulp to the pot with the cooked pineapple. Stir well to combine. Add the remaining 1/4 tsp of salt (or to taste). Bring the curry to a gentle simmer and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma of the masala disappears and the gravy thickens.

6. 6

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split bengal gram)
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 medium Onion (finely chopped)
• 2 whole Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Grated Coconut (fresh or frozen, thawed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

2. 2

   Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.

3. 3

   Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.

4. 4

   Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.

6. 6

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.

7. 7

   Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.

8. 8