Steamed Basmati Rice, Chettinad Vegetable Mandi and Appalam

Ingredients

• 200 g Raw Rice (Used only to prepare the rice-washed water (mandi))
• 500 g Mixed Vegetables (Chopped into 1-inch pieces. Use a mix like drumsticks, pumpkin, brinjal, and broad beans.)
• 150 g Sambar Onions (Peeled whole. Approximately 1 cup.)
• 5 count Green Chillies (Slit lengthwise)
• 15 g Tamarind (A small lemon-sized ball)
• 30 ml Sesame Oil (Also known as gingelly oil. Use 2 tablespoons.)
• 5 g Mustard Seeds (Approximately 1 teaspoon)
• 5 g Urad Dal (Approximately 1 teaspoon)
• 10 count Curry Leaves (Fresh leaves)
• 2 g Turmeric Powder (Approximately 1/2 teaspoon)
• 1 g Hing (Asafoetida. Approximately 1/4 teaspoon.)
• 8 g Salt (Approximately 1.25 teaspoons, or to taste)
• 875 ml Water (3.5 cups for making mandi and soaking tamarind)

Instructions

1. 1

   Prepare Mandi Water and Tamarind Extract

   • Place 200g of raw rice in a bowl. Add water, rinse once, and discard this first rinse water.
   • Add 750ml (3 cups) of fresh water to the rice. Rub the grains gently with your fingers for about a minute. Strain and collect this cloudy, starchy water. This is the 'mandi' or 'kazhani thanni'. Set it aside.
   • In a separate small bowl, soak the 15g of tamarind in 125ml (1/2 cup) of warm water for 15 minutes. Squeeze the tamarind well to extract a thick pulp, then strain and discard the solids.
2. 2

   Prepare the Tempering (Tadka)

   • Heat 30ml of sesame oil in a heavy-bottomed pan or a traditional clay pot over medium heat.
   • Once the oil is hot, add 1 tsp of mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
   • Add 1 tsp of urad dal and sauté until it turns a light golden brown.
   • Add the curry leaves, slit green chillies, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3. 3

   Sauté Onions and Vegetables

   • Add the peeled sambar onions to the pan. Sauté for 3-4 minutes until they become soft and translucent.

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.