Mutton Chukka Varuval, Rasam Rice and Curd

Ingredients

• 1 cup Sona Masuri Rice (Or any short-grain rice)
• 0.25 cup Toor Dal (Also known as split pigeon peas)
• 200 g Tomatoes (Roughly 2 medium, finely chopped)
• 2 tsp Tamarind Paste (Adjust to your preferred level of tanginess)
• 4 cups Water (Plus more to adjust consistency)
• 2 tbsp Rasam Powder (Use a good quality store-bought or homemade powder)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1.5 tsp Salt (Adjust to taste)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 pcs Dried Red Chillies (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 4 cloves Garlic (Lightly crushed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice and Dal: Wash the rice and toor dal together under running water until the water runs clear. Soak them in 2 cups of water for at least 20 minutes. After soaking, drain the water completely.

2. 2

   Pressure Cook: In a 3-liter pressure cooker, add the drained rice and dal, finely chopped tomatoes, rasam powder, turmeric powder, hing, and 1 teaspoon of salt. Pour in 4 cups of fresh water and stir well to combine.

3. 3

   Cook the Mixture: Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles, which should take about 15 minutes. After the whistles, turn off the heat and allow the pressure to release naturally.

4. 4

   Mash and Add Tamarind: Once the pressure has settled, open the cooker. Use the back of a ladle to gently mash the cooked rice and dal mixture to achieve a creamy, cohesive texture. Stir in the tamarind paste and mix well. If the consistency is too thick, add up to 1/2 cup of hot water and mix.

5. 5

   Prepare the Tempering (Tadka): Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for about 45 seconds until the garlic is aromatic and the curry leaves are crisp.

6. 6

   Combine and Serve: Pour the hot tempering over the rasam rice in the cooker. Add the remaining 1/2 teaspoon of salt (or to taste) and the chopped coriander leaves. Mix everything gently. Serve hot with a side of papad or a simple vegetable stir-fry.

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.