Steamed Basmati Rice, Chettinad Thakkali Kuzhambu and Keerai Masiyal

Ingredients

• 3 tbsp Gingelly Oil (Also known as Indian sesame oil. Divided use.)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 5 pcs Dry Red Chilies (Use Guntur for heat or Byadgi for color. Adjust to taste.)
• 3 tbsp Grated Coconut (Fresh is preferred, but frozen or desiccated can be used.)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 0.25 tsp Hing (Asafoetida.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 cup Sambar Onions (About 15-20 shallots, peeled.)
• 6 pcs Garlic Cloves (Finely chopped.)
• 4 pcs Tomatoes (Large, ripe, and finely chopped.)
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste (Or soak a small lime-sized ball of tamarind in 1/4 cup hot water and extract the pulp.)
• 0.5 tsp Jaggery Powder (Optional, to balance the tanginess.)
• 1.25 tsp Salt (Adjust to taste.)
• 2 cup Water (For the gravy.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare the Chettinad Masala Paste

   • Heat 1 tsp of gingelly oil in a small pan over low heat.
   • Add the dry red chilies, coriander seeds, cumin seeds, and fennel seeds. Dry roast for 2-3 minutes until they become fragrant, stirring continuously to prevent burning.
   • Add the grated coconut and roast for another minute until it turns light golden brown.
   • Turn off the heat and allow the mixture to cool completely.
   • Transfer the cooled spices to a blender. Add a few tablespoons of water and grind to a smooth, thick paste. Set aside.
2. 2

   Prepare the Kuzhambu Base (Tadka)

   • Heat the remaining 2 tbsp of gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the urad dal and sauté for about 30 seconds until it turns golden.
   • Add the hing and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.
3. 3

Ingredients

• 500 g Spinach (Roughly chopped, about 1 large bunch)
• 0.25 cup Toor Dal (Rinsed well)
• 6 pcs Sambar Onions (Peeled)
• 4 cloves Garlic (Peeled)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Tamarind Paste (Or a small gooseberry-sized ball of tamarind soaked in hot water)
• 1 cup Water (For pressure cooking)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Sesame Oil (Preferably gingelly oil for authentic flavor)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chili (Broken into halves)
• 0.25 tsp Hing

Instructions

1. 1

   Wash the spinach thoroughly in several changes of water to remove any grit. Drain well. In a pressure cooker, combine the rinsed toor dal, chopped spinach, sambar onions, garlic, green chilies, and turmeric powder.

2. 2

   Add 1 cup of water and secure the lid. Pressure cook on medium-high heat for 3-4 whistles, which should take about 10-12 minutes. Turn off the heat and allow the pressure to release naturally.

3. 3

   Once the pressure has fully subsided, carefully open the cooker. Add the salt and tamarind paste to the cooked spinach and dal mixture.

4. 4

   Using a traditional wooden masher ('mathu') or the back of a sturdy ladle, mash the mixture against the sides of the cooker. Aim for a coarse, rustic texture. Avoid using a blender, as it will create a fine puree and alter the authentic consistency.

5. 5

   Prepare the tempering (tadka). Heat the sesame oil in a small pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely.

   • Add the urad dal and fry, stirring constantly, until it turns a light golden brown.
   • Add the broken dried red chilies and hing. Sauté for another 10-15 seconds until the chilies darken slightly and become fragrant. Be careful not to burn the spices.
6. 6