Matta Rice, Pineapple Pulissery, Beans Thoran and Pappadam

Ingredients

• 2 cup Pineapple (ripe, cut into 1-inch cubes)
• 1.5 cup Curd (whisked well, preferably slightly sour)
• 1 cup Fresh Grated Coconut
• 3 pcs Green Chilli (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chilli Powder (for color)
• 0.5 tsp Cumin Seeds
• 1 tbsp Sugar (adjust to taste)
• 1 tsp Salt (adjust to taste)
• 1 cup Water (for cooking pineapple)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chilli (broken in half)
• 1 sprig Curry Leaves

Instructions

1. 1

   Cook the Pineapple

   • In a medium pot or kadai, combine the pineapple cubes, turmeric powder, Kashmiri red chilli powder, salt, and 1 cup of water.
   • Bring the mixture to a boil over medium heat.
   • Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the pineapple pieces are soft and tender.
2. 2

   Prepare the Coconut Paste

   • While the pineapple is cooking, add the grated coconut, cumin seeds, and green chillies to a blender or grinder.
   • Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine and Thicken the Gravy

   • Once the pineapple is cooked, add the ground coconut paste to the pot.
   • Mix everything well and cook on low-medium heat for 5-7 minutes, stirring occasionally.
   • Continue cooking until the raw smell of the coconut disappears and the gravy thickens enough to coat the back of a spoon.
   • Stir in the sugar and mix until it dissolves completely.

Ingredients

• 500 g Green Beans (trimmed and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (optional, for crunch)
• 2 pcs Dried Red Chilies (broken in half)
• 10 pcs Curry Leaves
• 0.5 cup Shallots (finely chopped)
• 2 pcs Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 0.75 cup Fresh Grated Coconut
• 2 tbsp Water (for sprinkling)

Instructions

1. 1

   Prep the Vegetables: Wash the green beans thoroughly. Trim both ends and chop them very finely, about 1/4-inch thick. Finely chop the shallots and slit the green chilies lengthwise.

2. 2

   Temper the Spices: Heat coconut oil in a kadai or a wide pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely (about 30 seconds). Add the urad dal and sauté until it turns a light golden brown. Immediately add the broken dried red chilies and curry leaves, and sauté for another 20 seconds until the leaves are crisp.

3. 3

   Sauté Aromatics: Add the finely chopped shallots and slit green chilies to the pan. Sauté for 2-3 minutes until the shallots soften and become translucent.

4. 4

   Cook the Beans: Add the chopped green beans, turmeric powder, and salt to the pan. Mix everything well to coat the beans with the spices. Sprinkle 2 tablespoons of water over the beans, cover the pan with a tight-fitting lid, and reduce the heat to low. Let the beans steam for 7-9 minutes, stirring once or twice in between, until they are tender yet crisp.

5. 5

   Add Coconut: Once the beans are cooked to your liking, remove the lid. Add the fresh grated coconut and mix gently. Cook uncovered for another 2 minutes, stirring continuously, to allow the coconut to heat through and its flavor to meld with the beans.

6. 6

   Serve: Turn off the heat. Serve the Beans Thoran hot as a side dish with steamed rice, sambar, or rasam.

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.