Matta Rice, Vegetable Sambar, Kerala Kalan, Olan, Cucumber Pachadi, Cabbage Thoran and Pappadam

Ingredients

• 1 cup Toor Dal (rinsed thoroughly)
• 0.5 tsp Turmeric Powder
• 5 cup Water (divided, adjust for desired consistency)
• 1 pc Drumstick (cut into 2-inch pieces)
• 1 medium Carrot (peeled and cubed)
• 0.5 cup Pumpkin (peeled and cubed)
• 0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
• 0.75 cup Pearl Onions (peeled)
• 2 medium Tomato (chopped)
• 2 pcs Green Chili (slit lengthwise)
• 1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
• 3 tbsp Sambar Powder (use a good quality brand)
• 1.5 tsp Salt (or to taste)
• 1 tsp Jaggery (powdered, optional but recommended)
• 2 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chili (broken in half)
• 0.25 tsp Hing (asafoetida)
• 1 sprig Curry Leaves
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Cook the Vegetables

   • In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
   • Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
   • Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3. 3

   Combine and Simmer

   • Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
   • Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.

Ingredients

• 250 g Elephant Foot Yam (Peeled and cubed into 1-inch pieces)
• 1 pc Raw Plantain (Medium-sized, peeled and cubed into 1-inch pieces)
• 1.5 cup Sour Curd (Whisked until smooth. See tips on how to make curd sour.)
• 1 cup Grated Coconut (Freshly grated is best)
• 3 pc Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Cumin Seeds
• 1 tsp Black Peppercorns (Coarsely crushed)
• 0.25 tsp Fenugreek Powder (From roasted fenugreek seeds)
• 1.25 tsp Salt (Or to taste)
• 1.5 cup Water (For cooking vegetables)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pc Dried Red Chilies (Broken into halves)
• 1 sprig Curry Leaves

Instructions

1. 1

   Cook the Vegetables

   • In a heavy-bottomed pot or a traditional earthen pot (manchatti), combine the cubed yam, plantain, turmeric powder, red chili powder, and salt.
   • Pour in 1.5 cups of water, stir well, and bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium, cover the pot, and cook for 15-20 minutes until the vegetables are soft and fork-tender.
2. 2

   Prepare the Coconut Paste

   • While the vegetables cook, place the grated coconut, green chilies, and cumin seeds into a blender or grinder.
   • Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine Paste and Vegetables

   • Once the vegetables are cooked, add the ground coconut paste to the pot.
   • Stir gently to combine and cook on low-medium heat for 5-7 minutes, stirring occasionally.
   • Continue cooking until the raw aroma of the coconut disappears and the gravy has thickened considerably.

Ingredients

• 250 g Ash Gourd (peeled and cut into 1-inch cubes)
• 0.25 cup Red Cowpeas (dry, to be soaked)
• 1.5 cup Thin Coconut Milk (second or third extract)
• 0.5 cup Thick Coconut Milk (first extract)
• 3 pcs Green Chilli (slit lengthwise)
• 10 leaves Curry Leaves (fresh)
• 1 tbsp Virgin Coconut Oil (for drizzling at the end)
• 1 tsp Salt (or to taste)
• 1 cup Water (for pressure cooking cowpeas)

Instructions

1. 1

   Prepare the Cowpeas

   • Wash the dry red cowpeas thoroughly and soak them in ample water for at least 4 hours, or preferably overnight.
   • Drain the soaked cowpeas and transfer them to a pressure cooker.
   • Add 1 cup of fresh water and pressure cook for 3-4 whistles over medium heat until they are soft but still hold their shape. Avoid overcooking.
   • Once the pressure releases naturally, drain any excess water and set the cooked cowpeas aside.
2. 2

   Cook the Ash Gourd

   • In a medium-sized pot or clay pot (manchatti), combine the cubed ash gourd, slit green chilies, and salt.
   • Pour in the thin coconut milk. Stir gently to combine.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer.
   • Cook for about 10-12 minutes, stirring occasionally, until the ash gourd is tender and translucent.
3. 3

   Combine and Simmer

   • Add the cooked red cowpeas to the pot with the tender ash gourd.

Ingredients

• 2 medium Cucumber (finely chopped)
• 1.5 cup Curd (thick and whisked until smooth)
• 0.5 cup Fresh Grated Coconut
• 2 piece Green Chilli (adjust to your spice preference)
• 0.5 inch Ginger (roughly chopped)
• 0.5 tsp Cumin Seeds (for the paste)
• 0.25 tsp Mustard Seeds (for the paste)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 3 tbsp Water (for grinding the paste)
• 1 tbsp Coconut Oil
• 2 piece Dried Red Chilli (broken in half)
• 1 sprig Curry Leaves

Instructions

1. 1

   Prepare the Cucumber

   • Place the finely chopped cucumber in a bowl. Add 1/2 tsp of salt, mix well, and set aside for 10-15 minutes. This helps draw out excess water.
2. 2

   Grind the Coconut Paste

   • In a small grinder or blender, combine the fresh grated coconut, green chilies, ginger, 1/2 tsp cumin seeds, and 1/4 tsp mustard seeds.
   • Add 2-3 tablespoons of water and grind to a smooth paste. Be careful not to over-grind the mustard seeds to avoid bitterness.
3. 3

   Combine the Base

   • In a large bowl, whisk the thick curd until it is smooth and creamy.
   • Add the ground coconut paste to the whisked curd and mix thoroughly.
   • Gently squeeze the excess water from the salted cucumber and add the cucumber to the curd mixture. Discard the water.
   • Stir in the remaining 1/4 tsp salt and the optional sugar. Mix everything well.
4. 4

   Prepare the Tempering (Tadka)

Ingredients

• 500 g Cabbage (finely shredded)
• 0.75 cup Fresh Grated Coconut
• 4 pcs Shallots (peeled)
• 3 pcs Green Chilies (adjust to taste)
• 0.5 inch Ginger
• 3 cloves Garlic
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves
• 1 tsp Salt (or to taste)
• 2 tbsp Water (for steaming)

Instructions

1. 1

   Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.

2. 2

   Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.

3. 3

   Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.

4. 4

   Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.

5. 5

   Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.

6. 6

   Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.

7. 7

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.