Matta Rice, Vegetable Theeyal, Pineapple Pachadi and Tomato Rasam

Ingredients

• 1.5 cup Grated Coconut (Fresh or frozen, unsweetened)
• 3 tbsp Coconut Oil (Divided use)
• 2 tbsp Coriander Seeds
• 6 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and moderate heat)
• 0.25 tsp Fenugreek Seeds
• 10 pcs Shallots (5 whole for grinding, 5 sliced for tempering)
• 2 sprig Curry Leaves (Divided use)
• 20 g Tamarind (Seedless block)
• 1 cup Warm Water (For soaking tamarind)
• 1 tsp Mustard Seeds
• 2 cup Mixed Vegetables (Cubed (e.g., drumstick, carrot, potato, raw banana, eggplant))
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Grated or powdered)
• 1.25 tsp Salt (Adjust to taste)
• 2 cup Water (For cooking the curry)

Instructions

1. 1

   Prepare the Tamarind Extract

   • Soak the 20g tamarind block in 1 cup of warm water for 15-20 minutes.
   • Squeeze the pulp thoroughly to extract a thick juice. Strain it to remove any fibers or seeds and set aside.
2. 2

   Roast the Coconut Masala

   • Heat 1 tablespoon of coconut oil in a heavy-bottomed pan (kadai) on low-medium heat.
   • Add coriander seeds, dried red chilies, and fenugreek seeds. Sauté for 1 minute until fragrant.
   • Add 5 whole shallots and 1 sprig of curry leaves. Sauté for another 2 minutes until the shallots soften slightly.
   • Add the grated coconut. Reduce the heat to low and roast, stirring continuously for 12-15 minutes. The coconut should turn a deep, uniform, chocolate-brown color. This step is crucial for the flavor, so be patient and avoid burning.
3. 3

   Grind the Masala Paste

   • Turn off the heat and let the roasted mixture cool down completely.
   • Transfer the cooled mixture to a high-speed blender or mixie jar. Grind it into a very smooth, fine paste. Add 2-4 tablespoons of water, if necessary, to help with grinding.

Ingredients

• 2 cup pineapple (peeled and chopped into small 1/2-inch chunks)
• 0.5 tsp turmeric powder
• 0.5 tsp kashmiri red chili powder (provides color with mild heat)
• 2 tbsp jaggery (grated, adjust to pineapple's sweetness)
• 1 tsp salt (adjust to taste)
• 0.5 cup water (for cooking the pineapple)
• 1 cup fresh coconut (grated)
• 2 pc green chili (adjust to spice preference)
• 0.5 tsp cumin seeds (for the coconut paste)
• 1.25 tsp mustard seeds (1 tsp for tempering and 1/4 tsp for the coconut paste)
• 1 cup curd (plain, thick, and well-whisked until smooth)
• 2 tbsp coconut oil (for tempering)
• 2 pc dried red chili (broken into halves)
• 1 sprig curry leaves (about 10-12 leaves)

Instructions

1. 1

   Cook the Pineapple

   • In a medium saucepan, combine the chopped pineapple, turmeric powder, Kashmiri red chili powder, salt, and 1/2 cup of water.
   • Bring the mixture to a boil over medium heat. Then, reduce the heat to a simmer and cook for 10-12 minutes, until the pineapple is soft and translucent.
   • Add the grated jaggery, stir until it dissolves completely, and cook for another 2 minutes.
2. 2

   Prepare the Coconut Paste

   • While the pineapple cooks, place the grated coconut, green chilies, cumin seeds, and 1/4 tsp of mustard seeds into a blender.
   • Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine and Simmer

   • Add the ground coconut paste to the cooked pineapple in the saucepan.
   • Stir well and cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking. The mixture will thicken and the raw aroma of the coconut will dissipate. Do not let it come to a rolling boil.
4. 4

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.