Pepper Rasam, Steamed Basmati Rice, Muttai Varuval and Kovakkai Poriyal

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

• 6 piece Egg (large)
• 3 tbsp Gingelly Oil (also known as sesame oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split black gram)
• 1 sprig Curry Leaves
• 1 medium Onion (finely chopped)
• 1 tsp Ginger Garlic Paste
• 1 medium Tomato (finely chopped)
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Fennel Powder (optional, for extra flavor)
• 0.5 tsp Garam Masala
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (as needed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Boil the eggs: Place the eggs in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to cool them down. Once cool enough to handle, peel the eggs and slice them in half lengthwise. Set aside.

2. 2

   Temper the spices: Heat gingelly oil in a wide, non-stick pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the urad dal and sauté for about 30 seconds until it turns light golden. Add the curry leaves and let them sizzle for a few seconds until fragrant.

3. 3

   Sauté the aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it turns soft and mushy.

4. 4

   Cook the masala: Reduce the heat to low. Add all the spice powders: turmeric powder, red chili powder, coriander powder, fennel powder (if using), and garam masala, along with the salt. Stir continuously for about one minute until the spices are fragrant. If the masala looks too dry, sprinkle 1-2 tablespoons of water to prevent it from burning and help it cook.

5. 5

   Roast the eggs: Gently place the boiled egg halves into the pan, cut-side down. Let them roast in the masala for 2-3 minutes without moving them to get a nice crust. Carefully flip the eggs and gently toss to coat them evenly with the masala. Cook for another 2 minutes until the masala is dry and clings to the eggs.

Ingredients

• 500 g Ivy Gourd (Also known as Kovakkai. Washed, ends trimmed, and sliced into thin rounds.)
• 1 medium Onion (Finely chopped)
• 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 pcs Dried Red Chilies (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sambar Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 3 tbsp Fresh Coconut (Grated)

Instructions

1. 1

   Preparation: Wash the ivy gourd (kovakkai) thoroughly. Pat them dry, trim both ends, and slice them into thin, even rounds. Finely chop the onion and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn a light golden brown.

3. 3

   Sauté Aromatics: Add the broken dried red chilies, curry leaves, and a pinch of hing to the pan. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.

4. 4

   Cook Onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the Ivy Gourd: Add the sliced kovakkai, turmeric powder, and salt. Mix well to ensure the vegetable is evenly coated with the spices. Cover the pan with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. Do not add any water; the kovakkai will cook in its own moisture.

6. 6

   Add Finishing Spices: Once the kovakkai is tender and slightly browned at the edges, add the sambar powder. Stir gently and cook for another 2-3 minutes on low heat to eliminate the raw flavor of the spice powder.

7. 7