Matta Rice, Ulli Theeyal, Avial and Pappadam

Ingredients

• 250 g Pearl Onions (Peeled)
• 1.5 cup Grated Coconut (Fresh or frozen, thawed)
• 25 g Tamarind (Seedless block)
• 2 tbsp Coriander Seeds
• 5 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color)
• 0.25 tsp Fenugreek Seeds
• 3 tbsp Coconut Oil (Divided use)
• 1 tsp Mustard Seeds
• 0.5 tsp Turmeric Powder
• 15 pcs Curry Leaves (Divided use)
• 0.5 tsp Jaggery (Optional, to balance flavors)
• 1.25 tsp Salt (Adjust to taste)
• 2.25 cup Water (For soaking, grinding, and gravy)

Instructions

1. 1

   Prepare Tamarind Pulp

   • Soak the 25g of tamarind in 1 cup of warm water for about 15-20 minutes.
   • Squeeze the tamarind pulp thoroughly with your fingers to extract all the juice.
   • Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set this tamarind extract aside.
2. 2

   Roast Coconut Masala

   • Heat a heavy-bottomed pan (kadai) on low-medium heat. Add 1 teaspoon of coconut oil.
   • Add the coriander seeds, dried red chilies, and fenugreek seeds. Roast for 1-2 minutes until fragrant.
   • Add the grated coconut and about 5-7 curry leaves. Reduce the heat to low.
   • Stir continuously and roast for 12-15 minutes. The coconut must turn a uniform, deep reddish-brown color without burning. This step is crucial for the flavor and color of the theeyal.
   • Once perfectly roasted, turn off the heat and transfer the mixture to a plate to cool completely.
3. 3

   Grind Masala Paste

   • Once the roasted mixture is cool, transfer it to a high-speed blender or grinder jar.

Ingredients

• 100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
• 1 medium Raw Banana (Peeled and cut into 2-inch batons)
• 1 pc Drumstick (Cut into 2-inch pieces)
• 1 medium Carrot (Peeled and cut into 2-inch batons)
• 75 g French Beans (Trimmed and cut into 2-inch pieces)
• 100 g Ash Gourd (Peeled and cut into 2-inch batons)
• 1 cup Grated Coconut (Freshly grated and tightly packed)
• 3 pc Green Chili (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 cup Curd (Slightly sour, whisked well)
• 1 sprig Curry Leaves (About 10-12 fresh leaves)
• 1 tbsp Virgin Coconut Oil (For drizzling at the end)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking vegetables)

Instructions

1. 1

   Prepare the Coconut Paste

   • In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
   • Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2. 2

   Cook Vegetables in Stages (15-18 minutes)

   • In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
   • Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
   • Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
   • Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3. 3

   Combine with Coconut Paste (2-3 minutes)

   • Add the prepared coarse coconut paste to the cooked vegetables.
   • Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.

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.