Muttai Varuval, Tomato Rice and Appalam

Ingredients

• 1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
• 3 cups Water (For cooking the rice)
• 4 large Tomatoes (Ripe and finely chopped)
• 1 large Onion (Finely sliced)
• 1 tablespoon Ginger Garlic Paste
• 2 count Green Chilies (Slit lengthwise)
• 3 tablespoons Vegetable Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 1 sprig Curry Leaves
• 0.25 teaspoon Asafoetida (Also known as Hing)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (Adjust to your spice preference)
• 0.5 teaspoon Garam Masala
• 1.5 teaspoons Salt (Adjust to taste)
• 0.25 cup Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Rice

   • Wash the Sona Masuri rice 2-3 times until the water runs clear. Soak it in water for 20 minutes.
   • Drain the soaked rice and cook it with 3 cups of fresh water. You can use a pressure cooker (2 whistles on medium heat) or a pot on the stovetop until the rice is cooked and fluffy.
   • Once cooked, gently fluff the rice with a fork and spread it on a large plate or tray. Allow it to cool completely to prevent it from becoming mushy when mixed.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a large, wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the urad dal and chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
   • Add the curry leaves, slit green chilies, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté Onions and Cook Tomato Masala

   • Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and cook for one minute until the raw aroma disappears.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.