Steamed Basmati Rice, Bottle Gourd Pulusu, Potato Fry and Curd

Ingredients

• 500 g Bottle Gourd (peeled and cut into 1-inch cubes)
• 1 lemon-sized ball Tamarind (about 25-30 grams)
• 1 pcs Onion (medium, roughly chopped)
• 3 pcs Green Chillies (slit lengthwise)
• 1.5 tbsp Jaggery (grated or powdered, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to spice preference)
• 1 tbsp Rice Flour (for thickening)
• 1.25 tsp Salt (adjust to taste)
• 3 cup Water (divided)
• 2 tbsp Vegetable Oil (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (optional, for crunch)
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chillies (broken in half)
• 0.25 tsp Hing
• 12 pcs Curry Leaves (fresh)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the tamarind extract. Soak the tamarind ball in 1 cup of hot water for 15 minutes. Once softened, squeeze the pulp thoroughly with your fingers to extract all the juice. Strain this liquid through a fine-mesh sieve into a bowl, pressing the pulp to get a thick extract. Discard the solids and set the extract aside.

2. 2

   Cook the bottle gourd. In a medium-sized pot or kadai, combine the bottle gourd cubes, chopped onion, slit green chillies, turmeric powder, and salt. Add 2 cups of water, stir well, and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 10-12 minutes, or until the gourd is tender but still holds its shape.

3. 3

   Simmer the pulusu. Pour the prepared tamarind extract into the pot with the cooked gourd. Add the jaggery and red chilli powder. Stir gently to combine all ingredients. Let the pulusu simmer uncovered over medium-low heat for 8-10 minutes, allowing the flavors to meld and the raw taste of the tamarind to cook off.

4. 4

   Thicken the stew. In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry. While stirring the pulusu continuously, slowly pour in the rice flour slurry. Continue to cook for another 2-3 minutes until the gravy thickens slightly. Turn off the heat.

5. 5

   Prepare the tempering (tadka). Heat oil in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then, add cumin seeds, urad dal (if using), and fenugreek seeds. Sauté for 30-40 seconds until the dal turns light golden. Add the broken dried red chillies, hing, and curry leaves. Sauté for another 15 seconds until the curry leaves are crisp.

6. 6

Ingredients

• 500 g Potatoes (About 3-4 medium, peeled and cut into 1/2-inch cubes)
• 4 cups Water (For soaking the potatoes)
• 4 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for added crunch)
• 10 leaves Curry Leaves (Fresh or dried)
• 0.25 tsp Hing (Use gluten-free hing for a gluten-free dish)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Peel the potatoes and chop them into uniform 1/2-inch cubes.
   • Place the cubes in a large bowl of cold water and let them soak for 10-15 minutes. This removes excess starch and helps them get crispy.
   • Drain the potatoes completely using a colander and pat them thoroughly dry with a kitchen towel. This step is crucial to prevent splattering and to ensure they fry well.
2. 2

   Temper the Spices

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
   • Add the urad dal and fry for about 1 minute until it turns a light golden brown.
   • Carefully add the curry leaves and hing, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3. 3

   Cook the Potatoes

   • Add the dried potato cubes to the pan. Sprinkle with turmeric powder and salt.
   • Stir well to ensure all the potato pieces are evenly coated with the oil and spices.

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.