Sambar, Rasam, Vegetable Palya, Steamed Rice and Curd

Ingredients

• 3 medium Tomato (ripe and roughly chopped)
• 15 g Tamarind (seedless, about a small lemon size)
• 4 cups Water (divided for soaking and cooking)
• 2 tbsp Rasam Powder (adjust to spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (asafoetida)
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 tbsp Ghee (use oil for a vegan version)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chili (broken into halves)
• 10 leaves Curry Leaves
• 3 cloves Garlic (lightly crushed)

Instructions

1. 1

   Prepare the Rasam Base

   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids.
   • In a medium pot, combine the chopped tomatoes, turmeric powder, and 2 cups of water.
   • Bring to a boil and cook over medium heat for 8-10 minutes, until the tomatoes are very soft and mushy.
   • Using a potato masher or the back of a ladle, mash the tomatoes well directly in the pot to create a smooth base.
2. 2

   Simmer the Rasam

   • Pour the prepared tamarind extract into the pot with the mashed tomatoes.
   • Stir in the rasam powder, hing, salt, and optional jaggery. Add the remaining 1 cup of water and mix well.
   • Bring the mixture to a boil over medium-high heat. As soon as it starts boiling and a frothy layer forms on top, immediately reduce the heat to low.
   • Let it simmer gently for 5-7 minutes. Do not let it boil vigorously, as this can make the rasam bitter.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 500 g Mixed Vegetables (A mix of French beans, carrots, and potatoes, chopped into ½-inch cubes)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 pcs Dried Red Chillies (Broken in half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.125 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium-sized, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking the vegetables)
• 0.25 cup Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare and cook the vegetables. In a saucepan, combine the chopped mixed vegetables, ½ cup of water, turmeric powder, and salt. Bring to a boil, then cover and cook on medium heat for 8-10 minutes until the vegetables are tender-crisp. Drain any excess water and set aside.

2. 2

   Prepare the tempering (oggarane). Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.

3. 3

   Add dals and aromatics. Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn light golden brown. Then, add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until fragrant.

4. 4

   Sauté the onions. Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.

5. 5

   Combine and finish. Add the cooked and drained vegetables to the pan. Gently toss everything together to coat the vegetables evenly with the tempering. Cook for 2-3 minutes, allowing the flavors to meld.

6. 6

   Garnish and serve. Turn off the heat. Stir in the fresh grated coconut, chopped coriander leaves, and a squeeze of lemon juice. Mix well and serve the vegetable palya hot.

Ingredients

• 1.5 cup basmati rice
• 3 cup water (for cooking, plus more for rinsing)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place 1.5 cups of basmati rice in a medium bowl.
   • Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
   • Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
   • Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
   • After soaking, drain the rice completely using a fine-mesh sieve.
2. 2

   Cook the Rice

   • Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
   • Add 3 cups of fresh water.
   • Place the pan over medium-high heat and bring the water to a rolling boil.
   • Once boiling, give the rice one gentle stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to keep the steam trapped inside.
3. 3

   Rest and Fluff

   • After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
   • This resting period allows the residual steam to finish cooking the grains perfectly.
   • After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
   • Serve hot with your favorite curry or dal.

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.