Red Rice, Egg Curry, Beans Poriyal and Curd

Ingredients

• 8 pc Large Egg
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pc Green Chili (slit lengthwise)
• 3 medium Tomato (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (adjust to taste)
• 1.5 cup Hot Water
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
   • Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
   • Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
   • Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
   • Remove the eggs from the pan and set them aside.
3. 3

   Prepare the Gravy Base (Masala)

Ingredients

• 500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
• 1 medium Onion (Finely chopped)
• 0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
• 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 Chili (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Water (For steaming the beans)

Instructions

1. 1

   Prepare the Vegetables

   • Wash the green beans thoroughly under running water.
   • Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and set aside.
2. 2

   Temper the Spices (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
   • Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
   • Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté and Cook the Beans

   • Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.