Steamed Basmati Rice, Beerakaya Kura and Miriyala Charu

Ingredients

• 500 g Ridge Gourd (Also known as Beerakaya, about 2 medium ones)
• 2 tbsp Sesame Oil (Can substitute with any neutral vegetable oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split Bengal gram)
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 Green Chilli (Slit lengthwise)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, helps balance flavors)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prep Vegetables: Lightly scrape the sharp ridges off the ridge gourd using a peeler. Wash thoroughly and chop into 1/2-inch cubes. Finely chop the onion and tomatoes. Slit the green chillies lengthwise.

2. 2

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

3. 3

   Sauté Dals & Aromatics: Add cumin seeds, urad dal, and chana dal to the pan. Sauté for about 45 seconds until the dals turn a light golden brown. Add the asafoetida, curry leaves, and slit green chillies. Sauté for another 30 seconds until fragrant.

4. 4

   Cook Onions & Ginger-Garlic: Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

5. 5

   Add Tomatoes & Spices: Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes until oil starts to separate from the edges.

6. 6

   Cook the Ridge Gourd: Add the chopped ridge gourd to the pan. Stir well to coat the pieces evenly with the masala. Cover the pan with a lid and cook on low to medium heat for 10-12 minutes. The gourd will release its own water, so avoid adding any extra. Stir every few minutes to prevent sticking.

Ingredients

• 20 g Seedless Tamarind (A piece roughly the size of a small lemon)
• 1 cup Warm Water (For soaking tamarind)
• 1 tbsp Toor Dal (For the spice powder)
• 1 tbsp Black Peppercorns
• 1 tsp Cumin Seeds
• 1 medium Tomato (Finely chopped)
• 5 cloves Garlic (Lightly crushed)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 tsp Jaggery (Optional, to balance flavors)
• 3 cups Water (For the rasam base)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 2 pcs Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Spice Powder

   • In a small pan over low heat, dry roast the toor dal for 2-3 minutes until it turns light golden and aromatic.
   • Add the black peppercorns and cumin seeds to the pan. Continue to roast for another minute until the spices are fragrant.
   • Remove from heat and let the mixture cool completely. Grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.
2. 2

   Prepare the Tamarind Extract

   • Soak the tamarind in 1 cup of warm water for about 15 minutes.
   • Squeeze the tamarind pulp thoroughly with your hands to extract all the juice.
   • Strain this liquid through a fine-mesh sieve into a medium-sized pot, discarding the solids.
3. 3

   Simmer the Rasam Base

   • To the pot with the tamarind extract, add the chopped tomato, crushed garlic, turmeric powder, salt, and 3 cups of water.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Reduce the heat to low and let it simmer for 10-12 minutes. This step is crucial to cook off the raw taste of the tamarind.