Pepper Egg Fry, Lemon Rice and Appalam

Ingredients

• 4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
• 2 tbsp Sesame Oil (Gingelly oil is traditional)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tbsp Chana Dal (Split Bengal gram)
• 0.25 cup Raw Peanuts
• 2 pcs Dried Red Chilies (Broken into halves)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Fresh Coriander (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
   • Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
   • Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3. 3

   Combine with Rice

   • Add the hing and turmeric powder to the pan and stir for 10 seconds.

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.