Nethili Meen Fry, Rasam Rice and Cabbage Poriyal

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

• 500 g Cabbage (About 1 medium head, finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 whole Dried Red Chilli (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 whole Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
• 2 tbsp Coriander Leaves (Optional, for garnish)

Instructions

1. 1

   Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.

2. 2

   Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.

3. 3

   Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.

4. 4

   Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.

5. 5

   Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.

6. 6

   Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.

7. 7

   Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.