Steamed Basmati Rice, Kulith Saaru, Cabbage Upkari and Appalam

Ingredients

• 1 cup Horse Gram (Also known as Kulith or Huruli)
• 4 cup Water (For pressure cooking)
• 15 g Tamarind (Seedless, about a small lemon-sized ball)
• 0.5 cup Hot Water (For soaking tamarind)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 0.25 cup Fresh Coconut (Grated)
• 1 tsp Cumin Seeds
• 4 clove Garlic
• 0.5 tsp Black Peppercorns
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Soak and Cook Horse Gram (Soak: 6-8 hours, Cook: 25-30 mins)

   • Wash the horse gram thoroughly under running water. Soak it in 3-4 cups of water for at least 6-8 hours, or overnight.
   • Drain the soaking water. Transfer the soaked horse gram to a pressure cooker and add 4 cups of fresh water.
   • Pressure cook on medium heat for 8-10 whistles, or for about 25-30 minutes, until the grams are very soft and can be easily mashed.
2. 2

   Prepare Stock and Tamarind Water (5 mins)

   • Allow the pressure cooker to cool down naturally. Open the lid and strain the contents through a fine-mesh sieve into a large bowl.
   • Carefully collect all the cooking liquid (stock); this is the base for the saaru. Set the cooked horse gram aside for another dish (like Usli).
   • In a small bowl, soak the tamarind in 1/2 cup of hot water for 10 minutes. Squeeze the pulp well to extract its essence, then strain the liquid and discard the solids.
3. 3

   Grind the Masala Paste (3 mins)

   • In a small grinder or blender jar, combine the grated fresh coconut, cumin seeds, garlic cloves, and black peppercorns.

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 2 pc Dried Red Chilli (broken into halves)
• 10 pc Curry Leaves
• 0.25 tsp Hing
• 2 pc Green Chilli (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (for steaming the cabbage)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

   • Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3. 3

   Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.

   • Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4. 4

   Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.

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.