Paruppu Podi, Steamed Basmati Rice, Kathirikai Gothsu and Appalam

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Brinjal (Small, tender purple variety preferred)
• 20 g Tamarind (About a small lemon-sized ball)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 2 tbsp Gingelly Oil (Sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 pcs Dry Red Chili (Broken into halves)
• 1 sprig Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 2 tsp Sambar Powder (Use a good quality, fresh powder)
• 1 tsp Jaggery (Powdered, adjust to taste)
• 1 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)
• 1.5 cup Water (Divided for cooking and soaking)

Instructions

1. 1

   Prepare Brinjal and Tamarind

   • Wash brinjals, remove stems, and chop into large cubes. Pressure cook with 1/2 cup of water for 2-3 whistles until very soft.
   • While the brinjal cooks, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids.
   • Once the pressure cooker has cooled, drain any excess water from the brinjals and mash them coarsely with a masher or fork. Set aside.
2. 2

   Temper the Spices

   • Heat gingelly oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add mustard seeds and allow them to splutter completely.
   • Add urad dal and chana dal. Sauté for about 1 minute until they turn a light golden brown.
   • Add the broken dry red chilies, curry leaves, and a pinch of hing. Sauté for 30 seconds until fragrant.
3. 3

   Sauté Aromatics and Powders

   • Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.

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.