Sorakkai Kootu, Steamed Basmati Rice, Milagu Rasam and Potato Podimas

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

• 0.25 cup Toor Dal (Rinsed thoroughly)
• 1 tbsp Tamarind (Paste, or a small lime-sized ball soaked in water)
• 1 tbsp Black Peppercorns (Use whole peppercorns for fresh grinding)
• 1 tsp Cumin Seeds (For the ground spice mix)
• 1 pcs Tomato (Medium-sized, finely chopped)
• 4 cloves Garlic (Optional, lightly crushed)
• 0.25 tsp Turmeric Powder
• 1 tbsp Ghee (Can be substituted with sesame oil)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 4 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Dal and Tamarind Extract (Time: 15 mins)

   • In a pressure cooker, combine the rinsed toor dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 3-4 whistles until the dal is completely soft and mushy. Mash it well and set aside.
   • While the dal cooks, soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid, discard the pulp, and reserve the tamarind water.
2. 2

   Grind the Rasam Spice Powder (Time: 2 mins)

   • In a small spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and optional garlic cloves.
   • Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor of the rasam.
3. 3

   Boil the Rasam Base (Time: 7 mins)

   • In a medium-sized pot or saucepan, add the prepared tamarind water, chopped tomato, the freshly ground spice powder, and salt.
   • Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
   • Allow it to boil for 5-7 minutes. This step is important to cook off the raw smell of the tamarind and infuse the water with the spices.

Ingredients

• 500 g Potato (about 4 medium-sized)
• 250 g Onion (about 2 medium, finely chopped)
• 2 tbsp Sesame Oil (or any neutral vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 3 pc Green Chili (slit lengthwise, adjust to taste)
• 1 tbsp Ginger (finely grated)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes: Place the potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until fork-tender. Drain, let them cool slightly, then peel the skins. Using your hands or a fork, crumble the potatoes into coarse, bite-sized pieces. Do not mash them. Set aside.

2. 2

   Temper the Spices: Heat sesame oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown, being careful not to burn it.

3. 3

   Sauté Aromatics: To the same pan, add the slit green chilies, grated ginger, curry leaves, and hing. Sauté for 30-40 seconds until the curry leaves are crisp and the aromatics are fragrant. Then, add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.

4. 4

   Combine and Cook: Add the turmeric powder and salt to the onions and mix well. Cook for 30 seconds. Now, add the crumbled potatoes to the pan. Gently toss everything together, ensuring the potatoes are evenly coated with the onion-spice mixture. Cook for 3-4 minutes, allowing the flavors to meld together.

5. 5

   Garnish and Serve: Turn off the heat. Drizzle the fresh lemon juice over the potatoes and sprinkle with finely chopped coriander leaves. Give it a final gentle mix. Serve the Potato Podimas hot as a side dish with rice and sambar or rasam.