Steamed Basmati Rice, Bendekayi Gojju, Tomato Rasam and Cabbage Palya

Ingredients

• 250 g Okra (Washed, thoroughly dried, and cut into 1-inch pieces)
• 3 tbsp Sunflower Oil (Divided for sautéing and tempering)
• 15 g Tamarind (Seedless, soaked in 1/2 cup warm water)
• 2 tbsp Jaggery (Grated or powdered)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (For the gravy)
• 1 tbsp Chana Dal (For the masala paste)
• 1 tsp Urad Dal (For the masala paste)
• 1 tbsp Coriander Seeds (For the masala paste)
• 1 tbsp White Sesame Seeds (For the masala paste)
• 4 pcs Dried Red Chillies (Use Byadagi or Kashmiri for good color)
• 0.25 cup Fresh Grated Coconut (For the masala paste)
• 0.5 tsp Mustard Seeds (For tempering)
• 0.25 tsp Asafoetida (For tempering)
• 1 sprig Curry Leaves (For tempering)

Instructions

1. 1

   Sauté the Okra

   • Ensure the okra is completely dry before cutting to prevent it from becoming slimy.
   • Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
   • Add the cut okra and sauté for 8-10 minutes, stirring occasionally. Cook until the okra is tender and the sliminess has completely disappeared. Set the cooked okra aside.
2. 2

   Roast Spices and Prepare Masala Paste

   • In the same pan, dry roast the chana dal, urad dal, coriander seeds, sesame seeds, and dried red chillies on a low flame for 3-4 minutes until they turn lightly golden and aromatic.
   • Turn off the heat and allow the roasted spices to cool down completely.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and a few tablespoons of water. Grind to a smooth, thick paste.
3. 3

   Cook the Gojju Gravy

   • Squeeze the juice from the soaked tamarind into a bowl, discarding the pulp. You should have about 1/2 cup of tamarind extract.
   • In the same pan, combine the tamarind extract, grated jaggery, turmeric powder, and salt. Add 1 cup of water and bring the mixture to a rolling boil.

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

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split bengal gram)
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 medium Onion (finely chopped)
• 2 whole Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Grated Coconut (fresh or frozen, thawed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

2. 2

   Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.

3. 3

   Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.

4. 4

   Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.

6. 6

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.

7. 7

   Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.

8. 8