Steamed Basmati Rice, Bendekai Gojju, Carrot Kosambari and Appalam

Ingredients

• 250 g Okra (Tender, washed and dried thoroughly)
• 4 tbsp Cooking Oil (Divided for frying and tempering)
• 20 g Tamarind (A small lemon-sized ball)
• 2 tbsp Jaggery (Grated or powdered)
• 1 tbsp Chana Dal (For the masala powder)
• 1 tsp Urad Dal (For the masala powder)
• 1 tbsp Coriander Seeds
• 4 pcs Dried Red Chilies (Adjust to your spice preference)
• 2 tbsp Dry Coconut (Grated)
• 1 tsp White Sesame Seeds
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves (Fresh)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1.5 cup Water (Warm, for soaking tamarind and for the gravy)

Instructions

1. 1

   Prepare Okra and Tamarind

   • Wash the okra and pat them completely dry with a kitchen towel. This is the most critical step to prevent a slimy texture.
   • Trim the top and tail of each okra, then chop them into 1-inch pieces.
   • Soak the tamarind in 1 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
2. 2

   Roast and Grind the Masala

   • In a small, dry pan over low heat, add the chana dal, urad dal, coriander seeds, and dried red chilies.
   • Roast for 3-4 minutes, stirring continuously, until the dals turn light golden and a fragrant aroma is released.
   • Add the white sesame seeds and roast for another minute until they start to pop.
   • Finally, add the grated dry coconut and roast for 30-45 seconds until it's lightly toasted. Do not let it burn.
   • Remove the mixture from the heat and let it cool down completely. Once cool, transfer to a grinder and blend into a fine powder. This is your gojju masala.
3. 3

Ingredients

• 0.5 cup Moong Dal (split yellow lentils)
• 2 cup Carrot (tightly packed, grated (about 3-4 medium carrots))
• 0.33 cup Fresh Coconut (grated)
• 3 tbsp Coriander Leaves (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split black gram)
• 0.25 tsp Hing (asafoetida)
• 10 pcs Curry Leaves (from one sprig)

Instructions

1. 1

   Rinse the moong dal under running water until the water runs clear. Soak it in lukewarm water for 45-60 minutes. The dal should be tender enough to break with a fingernail but still have a slight crunch. Drain thoroughly in a colander and set aside.

2. 2

   In a large mixing bowl, combine the grated carrots, drained moong dal, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves. Gently toss to mix.

3. 3

   Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.

4. 4

   Once the mustard seeds have spluttered, add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Be careful not to burn it. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until the leaves are crisp.

5. 5

   Pour the hot tempering directly over the carrot mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together gently but thoroughly. Serve immediately to enjoy its fresh, crunchy texture.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.