Matta Rice, Thakkali Curry, Muringakka Thoran and Tomato Rasam

Ingredients

• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 large Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 4 large Tomatoes (Ripe, finely chopped (approx. 500g))
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Or to taste)
• 1 cup Thick Coconut Milk (Preferably canned for creaminess)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a medium-sized pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
   • Add the sprig of curry leaves and be cautious as they will crackle. Sauté for 15-20 seconds until they are crisp and aromatic.
2. 2

   Sauté Aromatics

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the slit green chilies and ginger-garlic paste. Continue to cook for another minute, stirring frequently, until the raw aroma of the paste disappears.
3. 3

   Bloom the Spices

   • Reduce the heat to low to prevent the spices from burning.
   • Add the turmeric powder, Kashmiri red chili powder, and coriander powder.
   • Stir continuously and cook for about 45 seconds until the spices are fragrant and have released their oils.

Ingredients

• 5 pcs Drumsticks (medium-sized, cut into 2-inch pieces)
• 1 cup Grated Coconut (fresh or thawed frozen)
• 6 pcs Shallots (peeled)
• 3 pcs Green Chilies (adjust to spice preference)
• 0.5 tsp Cumin Seeds
• 0.25 tsp Turmeric Powder
• 2 cloves Garlic (optional)
• 1 cup Water (for cooking drumsticks)
• 0.75 tsp Salt (or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (optional, for crunch)
• 2 pcs Dried Red Chilies (broken into halves)
• 1 sprig Curry Leaves

Instructions

1. 1

   Prepare the Coconut Masala

   • In a small blender or mixie jar, combine the grated coconut, shallots, green chilies, cumin seeds, turmeric powder, and optional garlic cloves.
   • Pulse 3-4 times for a few seconds each time to get a coarse, crumbly mixture. Do not add water and avoid grinding it into a fine paste.
2. 2

   Cook the Drumsticks

   • Place the cut drumstick pieces in a wide pan or kadai.
   • Add 1 cup of water and 3/4 teaspoon of salt. Stir gently.
   • Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pan, and let it cook for 10-12 minutes.
   • Cook until the drumsticks are tender but still hold their shape. Most of the water should have evaporated. If any excess water remains, drain it and set the drumsticks aside.
3. 3

   Prepare the Tempering (Tadka)

   • In the same pan (or a clean one), heat the coconut oil over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30 seconds).

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.