Steamed Basmati Rice, Menasina Saaru, Aloo Palya and Curd

Ingredients

• 20 g Tamarind (Seedless, about a small lemon-sized ball)
• 1.5 tbsp Black Peppercorns
• 1 tsp Cumin Seeds
• 1 pc Dry Red Chilli (Byadagi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 1 tsp Jaggery (Grated or powdered)
• 1 tsp Salt (Adjust to taste)
• 4 cup Water
• 10 pc Curry Leaves
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Spice Powder & Tamarind Extract

   • In a small pan, dry roast the black peppercorns, cumin seeds, and dry red chilli on low heat for 1-2 minutes until fragrant. Be careful not to burn them.
   • Allow the roasted spices to cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle.
   • While the spices cool, soak the tamarind in 1/2 cup of warm water for 10-15 minutes. Squeeze the pulp well and strain the liquid into a medium-sized pot, discarding the fibrous solids.
2. 2

   Cook the Rasam Base

   • To the pot with the tamarind extract, add the remaining 3.5 cups of water.
   • Stir in the freshly ground spice powder, turmeric powder, jaggery, salt, and about 5-6 curry leaves.
   • Bring the mixture to a rolling boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 8-10 minutes, allowing the flavors to meld. A frothy layer will form on top.
3. 3

   Prepare the Tempering (Tadka)

   • While the rasam simmers, heat the ghee in a small tadka pan over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.

Ingredients

• 500 g Potatoes (about 4 medium, Russet or Yukon Gold work well)
• 2 tbsp Coconut Oil (or any neutral vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 1 tsp Chana Dal (split Bengal gram)
• 1 large Onion (finely chopped)
• 3 pcs Green Chilies (slit lengthwise, adjust to taste)
• 1 inch Ginger (finely grated)
• 10 leaves Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Potatoes

   • Wash the potatoes thoroughly. Boil or pressure cook them until they are fork-tender but still hold their shape, about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker.
   • Drain the hot water and allow the potatoes to cool down completely. This prevents them from becoming mushy.
   • Once cool, peel the skins and gently crumble the potatoes into coarse, bite-sized chunks with your hands. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Lower the heat and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, being careful not to burn them.
   • Add the slit green chilies, grated ginger, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
3. 3

   Sauté and Combine

   • Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent.

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.