Matta Rice, Thakkali Rasam, Mathanga Erissery and Pappadam

Ingredients

• 4 medium Tomato (ripe and roughly chopped)
• 2 tbsp Toor Dal (rinsed)
• 1 tbsp Tamarind Paste
• 4 cup Water (divided)
• 4 clove Garlic (peeled)
• 1 tsp Black Peppercorns
• 1.5 tsp Cumin Seeds (divided)
• 1.5 tsp Rasam Powder (store-bought or homemade)
• 0.25 tsp Turmeric Powder
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 2 whole Dry Red Chili (broken in half)
• 0.25 tsp Hing
• 10 leaf Curry Leaves (fresh)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)
• 0.25 tsp Jaggery (optional, for balancing flavor)

Instructions

1. 1

   Cook Tomato and Dal Base

   • In a small pressure cooker, combine the chopped tomatoes, rinsed toor dal, and 1 cup of water.
   • Pressure cook for 3-4 whistles, or until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once opened, use a masher or the back of a ladle to mash the mixture into a smooth pulp.
2. 2

   Prepare the Spice Mix

   • In a mortar and pestle or a small grinder, add the garlic cloves, black peppercorns, and 1 tsp of the cumin seeds.
   • Crush or grind them into a coarse paste. A coarse texture is key for authentic rasam flavor.
3. 3

   Simmer the Rasam

   • Transfer the mashed tomato-dal pulp to a medium-sized pot.
   • Stir in the tamarind paste, the ground spice mix, rasam powder, turmeric powder, salt, and optional jaggery.
   • Add the remaining 3 cups of water and mix everything well.
   • Bring the mixture to a gentle simmer over medium heat. Cook for 5-7 minutes, just until a frothy layer appears on top. It is crucial not to let it come to a rolling boil, as this can diminish the flavors.

Ingredients

• 500 g Pumpkin (Peeled and cubed into 1-inch pieces)
• 0.5 cup Red Cowpeas (Soaked for at least 4 hours or overnight)
• 1 cup Grated Coconut (For grinding into a paste)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 1.25 tsp Salt (Divided, or to taste)
• 1 tsp Cumin Seeds
• 3 pcs Green Chilies (Slit lengthwise)
• 3 cloves Garlic
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilies (Broken in half)
• 1 sprig Curry Leaves
• 2.75 cup Water (For cooking and grinding)

Instructions

1. 1

   Cook the Red Cowpeas

   • Rinse the soaked red cowpeas (vanpayar). In a pressure cooker, combine the cowpeas with 1.5 cups of water.
   • Pressure cook on medium heat for 3-4 whistles, or until they are soft but still hold their shape (about 15 minutes).
   • Let the pressure release naturally. Set aside, retaining the cooking water.
2. 2

   Cook the Pumpkin

   • In a large pot or kadai, add the cubed pumpkin, turmeric powder, red chili powder, and 1 tsp of salt.
   • Pour in 1 cup of water, mix well, and bring to a boil.
   • Cover and cook on medium-low heat for 10-12 minutes, or until the pumpkin is tender and easily pierced with a fork.
3. 3

   Prepare the Coconut Paste

   • While the pumpkin is cooking, add 1 cup of grated coconut, cumin seeds, green chilies, and garlic cloves to a blender.
   • Add 1/4 cup of water and grind to a smooth, fine paste.
4. 4

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.