Steamed Basmati Rice, Gummadikaya Pulusu and Beans Fry

Ingredients

• 500 g Red Pumpkin (peeled and cubed into 1-inch pieces)
• 2 tbsp Tamarind Paste (or a lemon-sized ball of tamarind soaked in 1 cup warm water)
• 1 pcs Onion (medium, finely chopped)
• 3 tbsp Jaggery (powdered, adjust to taste)
• 3 pcs Green Chili (slit lengthwise)
• 1 tbsp Rice Flour (for thickening)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 pcs Dry Red Chili (broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to spice preference)
• 1 tsp Salt (adjust to taste)
• 2 cup Water (plus more for slurry)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind and Thickener

   • If using whole tamarind, soak it in 1 cup of warm water for 15 minutes. Squeeze well to extract the juice, strain, and discard the pulp. If using paste, mix it with 1 cup of warm water. Set aside.
   • In a small bowl, mix the rice flour with 3 tablespoons of water to make a smooth, lump-free slurry. Set aside for later.
2. 2

   Prepare the Tempering (Popu)

   • Heat oil in a medium-sized pot or kadai over medium heat.
   • Add mustard seeds and let them splutter, which takes about 30 seconds.
   • Add cumin seeds, urad dal, chana dal, and broken dry red chilies. Sauté for about a minute until the dals turn fragrant and light golden.
   • Add the curry leaves and hing. Sauté for another 15 seconds until the curry leaves are crisp.
3. 3

   Cook the Pumpkin

   • Add the chopped onions and slit green chilies to the pot. Sauté until the onions become soft and translucent, about 3-4 minutes.
   • Add the pumpkin cubes, turmeric powder, and salt. Mix gently to coat the pumpkin with the spices.

Ingredients

• 500 g French Beans (Trimmed and chopped into 1/4-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram)
• 2 pcs Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 1 medium Onion (Finely chopped)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)
• 0.5 cup Grated Coconut (Fresh or frozen (thawed))
• 2 tbsp Water (For steaming, if needed)

Instructions

1. 1

   Prep the Vegetables: Wash the french beans thoroughly. Trim both ends and chop them into small, uniform 1/4-inch thick rounds. Finely chop the onion and set aside.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and sauté for about a minute until it turns a light golden brown.

3. 3

   Sauté Aromatics: Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for about 30 seconds until the curry leaves turn crisp and the mixture is fragrant.

4. 4

   Cook the Onions: Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.

5. 5

   Cook the Beans: Add the chopped beans, turmeric powder, and salt. Stir everything well to coat the beans with the spices. Sprinkle 2 tablespoons of water, cover the pan with a lid, and reduce the heat to low-medium. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still have a slight crunch.

6. 6

   Finish with Coconut: Once the beans are cooked to your liking, add the fresh grated coconut. Mix well and cook for another 1-2 minutes, allowing the coconut flavor to meld with the beans.

7. 7

   Serve: Turn off the heat. Serve the Beans Fry hot as a side dish with rice and sambar, rasam, or curd rice.