Muttai Kuzhambu, Coconut Rice and Vendakkai Poriyal

Ingredients

• 4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
• 2 tbsp Cashews (Broken or halved)
• 3 pcs Dried Red Chilies (Broken into halves)
• 12 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Hing (Asafoetida)
• 1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.

2. 2

   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, which should take about 30 seconds.

3. 3

   Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.

4. 4

   Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.

5. 5

   Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.

6. 6

   Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.

7. 7

   Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.

Ingredients

• 500 g Okra (Washed, dried thoroughly, and chopped into ½ inch rounds)
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram lentils)
• 2 pcs Dried Red Chilli (Broken into halves)
• 10 pcs Curry Leaves
• 1 large Onion (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sambar Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 4 tbsp Fresh Grated Coconut (Frozen can be used if thawed)

Instructions

1. 1

   Prepare the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for 30 minutes. This step is crucial to prevent a slimy texture. Once dry, trim the top and tail, then chop into ½-inch thick rounds.

2. 2

   Temper the Spices: Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter completely, which takes about 30-45 seconds. Then, add the urad dal, broken dried red chillies, and curry leaves. Sauté for about 1 minute until the dal turns a light golden brown and becomes fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook the Okra: Add the chopped okra to the pan. Stir gently to coat it with the oil and tempered spices. Increase the heat to medium-high and cook uncovered for 10-12 minutes. Stir gently every 2-3 minutes until the okra is tender, the sliminess has disappeared, and it's slightly browned at the edges.

5. 5

   Add Spices and Salt: Reduce the heat to low. Add the turmeric powder and sambar powder. Stir to combine. Now, add the salt and mix gently. Cooking for another 2 minutes allows the flavors to meld with the okra.

6. 6

   Garnish and Serve: Turn off the heat. Add the fresh grated coconut and give it a final gentle stir. Serve the Vendakkai Poriyal hot as a side dish with rice and sambar, rasam, or curd rice.