Red Rice, Tomato Rasam, Kerala Egg Roast and Cabbage Upkari

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.

Ingredients

• 8 large Egg
• 4 medium Onion (thinly sliced)
• 2 medium Tomato (finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 3 whole Green Chilli (slit lengthwise)
• 3 tbsp Coconut Oil
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1.25 tsp Salt (or to taste)
• 0.5 cup Water (warm)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 large 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 it stand for 10-12 minutes to hard-boil the eggs.
   • Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
   • Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
   • Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3. 3

   Caramelize the Onions

   • In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 2 pc Dried Red Chilli (broken into halves)
• 10 pc Curry Leaves
• 0.25 tsp Hing
• 2 pc Green Chilli (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (for steaming the cabbage)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

   • Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3. 3

   Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.

   • Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4. 4

   Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.