Red Rice, Mangalorean Pumpkin Koddel, Masala Omelette and Urad Dal Papad

Ingredients

• 500 g Pumpkin (Peeled and cut into 1-inch cubes)
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/4 cup warm water and strained)
• 1 tbsp Jaggery (Powdered or grated)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 3 tbsp Coconut Oil (Divided use: 1 tsp for roasting spices, 2 tbsp for tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1.5 tsp Urad Dal (Divided use: 1 tsp for masala, 0.5 tsp for tempering)
• 6 pieces Dry Red Chilies (Byadgi or Kashmiri recommended for best color and mild heat)
• 1 cup Fresh Grated Coconut
• 2.5 cups Water (For cooking and grinding, use as needed)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida. Use gluten-free certified hing if needed.)

Instructions

1. 1

   Cook the Pumpkin

   • In a medium-sized pot, combine the pumpkin cubes, turmeric powder, salt, and 1.5 cups of water.
   • Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the pumpkin is fork-tender but still holds its shape.
   • Gently stir in the tamarind paste and grated jaggery. Allow it to simmer for another 2-3 minutes for the flavors to meld together.
2. 2

   Prepare the Masala Paste

   • While the pumpkin is cooking, heat 1 tsp of coconut oil in a small pan over medium heat.
   • Add the dry red chilies, coriander seeds, cumin seeds, and 1 tsp of urad dal. Roast, stirring continuously, for 2-3 minutes until the spices are aromatic and the dal turns a light golden brown.
   • Remove from heat and let the spices cool for a few minutes.
   • Transfer the roasted spices to a grinder jar along with the fresh grated coconut. Add 1/2 cup of water and grind to a very smooth paste. Add a little more water if necessary to achieve a fine consistency.
3. 3

   Combine and Simmer the Curry

   • Pour the ground coconut masala paste into the pot with the cooked pumpkin.

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4

Ingredients

• 2 cup Urad Dal Flour (sifted)
• 1 tbsp Black Peppercorns (coarsely crushed)
• 0.5 tsp Hing
• 1 tsp Papad Khar
• 1 tsp Salt
• 0.25 cup Water (use sparingly as needed)
• 2 tbsp Sesame Oil (for kneading and rolling)

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
   • Whisk everything together until the spices are evenly distributed throughout the flour.
2. 2

   Form the Stiff Dough

   • Gradually add water, just one teaspoon at a time, to the flour mixture.
   • Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3. 3

   Pound the Dough

   • Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
   • Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
   • The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4. 4

   Rest the Dough

   • Rub a little more oil over the surface of the dough ball.
   • Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5. 5

   Shape into Logs and Pellets

   • After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
   • Roll each portion into a long, uniform log about 1-inch in diameter.
   • Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6. 6

   Roll the Papads

   • Lightly grease your rolling surface and rolling pin with sesame oil.
   • Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
   • The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7. 7

   Dry the Papads

   • Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
   • Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
   • They are ready when they are completely moisture-free, brittle, and snap easily.
8. 8

   Store and Cook

   • Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
   • To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.