Matta Rice, Vendakka Theeyal and Beetroot Thoran

Ingredients

• 250 g Okra (Cut into 1-inch pieces)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 6 pcs Shallots (Peeled)
• 3 pcs Garlic Cloves (Peeled)
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1 cup warm water)
• 4 pcs Dried Red Chillies (Kashmiri variety recommended for color)
• 1.5 tbsp Coriander Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Turmeric Powder
• 0.5 tsp Mustard Seeds
• 15 pcs Curry Leaves (Divided into 10 for roasting and 5 for tempering)
• 4 tbsp Coconut Oil (Divided)
• 1 tsp Salt (Adjust to taste)
• 2 cup Water (Divided for tamarind, grinding, and curry)

Instructions

1. 1

   Prepare the tamarind water. If using a tamarind ball, soak it in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. If using paste, mix it with 1 cup of warm water. Set aside.

2. 2

   Roast the coconut masala. Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) on low-medium heat. Add coriander seeds, fenugreek seeds, and dried red chilies. Roast for about 30-40 seconds until fragrant.

3. 3

   Add the shallots and garlic to the pan. Sauté for 2-3 minutes until the shallots soften. Then, add the grated coconut and about 10 curry leaves. Continue to roast, stirring continuously, for 10-12 minutes until the coconut turns a deep, uniform reddish-brown color. Be careful not to burn it. Turn off the heat and let the mixture cool completely.

4. 4

   Once cooled, transfer the roasted mixture to a blender. Grind to a very smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.

5. 5

   Sauté the okra. Wash and pat the okra completely dry before chopping to reduce sliminess. Heat 2 tbsp of coconut oil in the same pan over medium heat. Add the cut okra and sauté for 7-8 minutes, stirring occasionally, until it is tender and no longer slimy. Remove the cooked okra from the pan and set aside.

6. 6

   Assemble the curry. In the same pan, pour the prepared tamarind water, add turmeric powder, and salt. Bring it to a boil. Add the sautéed okra and cook for 2-3 minutes.

Ingredients

• 400 g Beetroot (About 2 medium beetroots, peeled and finely grated)
• 0.75 cup Fresh Coconut (Grated)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram)
• 10 leaves Curry Leaves
• 2 pcs Dried Red Chili (Broken in half)
• 2 pcs Green Chili (Slit lengthwise)
• 5 pcs Shallots (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Seeds (For grinding with coconut)
• 2 cloves Garlic (For grinding with coconut)
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Water (For sprinkling)

Instructions

1. 1

   Prepare the Coconut Mixture

   • In a small grinder or food processor, combine the grated coconut, cumin seeds, and garlic cloves.
   • Pulse 2-3 times for just a few seconds to create a coarse, crumbly mixture. Do not over-grind or add water. Set this aside.
2. 2

   Temper the Spices (Tadka)

   • Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté for about 30-40 seconds until it turns a light golden brown.
   • Immediately add the broken dried red chilies and curry leaves. Sauté for another 20 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté the Aromatics

   • Add the finely chopped shallots and slit green chilies to the pan.
   • Sauté for 2-3 minutes, stirring occasionally, until the shallots soften and become translucent.
4. 4