Njandu Roast, Matta Rice, Tomato Rasam and Pappadam

Ingredients

• 1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
• 4 cup Water (For pressure cooking)
• 0.5 tsp Salt (Optional, to taste)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
   • Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
   • After soaking, drain the water completely using a colander.
2. 2

   Pressure Cook the Rice

   • Transfer the drained rice to a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water and the optional salt. Stir once.
   • Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
   • After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3. 3

   Fluff and Serve

   • Once the pressure has completely subsided, carefully open the cooker lid.
   • The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
   • Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.

Ingredients

• 8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
• 1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)

Instructions

1. 1

   Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.

2. 2

   Method 1: Deep Frying (Classic Method)

   • Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
   • To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
   • Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
   • Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
   • Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all pappadams, frying one at a time.
3. 3

   Method 2: Roasting over Open Flame (Smoky Flavor)

   • Turn on a gas stove to a low-medium flame.
   • Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
   • Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
   • The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
   • Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4. 4

   Method 3: Microwaving (Oil-Free Method)

   • Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
   • For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
   • Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
   • Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5. 5

   Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.