Steamed Basmati Rice, Muddapappu, Andhra Sambar, Dondakaya Vepudu, Curd and Avakai Pickle

Ingredients

• 1 cup Toor Dal (Also known as Kandi Pappu)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Optional, for flavor and digestion)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Prepare the Dal

   • Rinse 1 cup of toor dal under cool running water 3-4 times, until the water runs clear. This removes excess starch.
   • For a creamier texture and faster cooking, soak the rinsed dal in 2 cups of fresh water for 20-30 minutes. This step is optional but recommended.
2. 2

   Pressure Cook the Dal

   • Drain the soaked dal and transfer it to a 3-liter pressure cooker.
   • Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.25 tsp hing (if using).
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles (about 15 minutes).
   • After the whistles, reduce the heat to low and let it simmer for 5 minutes before turning off the flame.
3. 3

   Mash to a Smooth Paste

   • Allow the pressure to release naturally from the cooker. This is crucial for perfectly cooked dal.
   • Once the pressure has subsided, open the lid. The dal should be completely soft and mushy.
   • Add 1 tsp of salt. Using a traditional wooden masher (pappu gutti) or a sturdy whisk, mash the dal vigorously while it is still hot until it forms a smooth, thick, and creamy paste.
   • If the dal seems too thick, add a few tablespoons of hot water and mix well to reach the desired consistency. It should be thick like a paste, not runny.
4. 4

   Serve

   • Transfer the hot Muddapappu to a serving bowl.
   • Serve immediately with hot steamed rice, a generous dollop of ghee, and a side of Avakai (Andhra mango pickle) or any spicy chutney for a classic and comforting meal.

Ingredients

• 1 cup Toor Dal (Also known as pigeon peas)
• 6 cup Water (3 cups for dal, 3 cups for vegetables)
• 0.5 tsp Turmeric Powder
• 25 g Dried Tamarind (Or 2 tbsp tamarind paste)
• 1 cup Hot Water (For soaking tamarind)
• 2 tbsp Sunflower Oil (Or any neutral vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 3 pcs Dry Red Chilies (Broken in half)
• 1 sprig Curry Leaves
• 3 clove Garlic (Lightly crushed)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 medium Red Onion (Cut into 1-inch cubes)
• 2 medium Tomato (Chopped)
• 1 pc Drumstick (Cut into 2-inch pieces)
• 1 small Brinjal (Optional, cut into cubes)
• 2.5 tbsp Andhra Sambar Powder (Use a spicy variety for authentic taste)
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Jaggery (Grated, balances the flavors)
• 1.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Rinse 1 cup of toor dal thoroughly. Add it to a pressure cooker with 3 cups of water and 1/2 tsp of turmeric powder.
   • Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy. This should take about 15 minutes.
   • Once the pressure releases naturally, open the cooker and mash the dal with the back of a ladle or a whisk until it's smooth. Set aside.
2. 2

   Prepare Tamarind and Vegetables

   • Soak 25g of dried tamarind in 1 cup of hot water for 15-20 minutes.
   • Squeeze the tamarind well to extract all the pulp. Strain the liquid and discard the solids. You should have about 1 cup of tamarind extract.
   • While the tamarind is soaking, chop the onion, tomatoes, drumstick, and brinjal (if using).
3. 3

   Cook the Vegetables

   • In a large, heavy-bottomed pot, add the chopped onion, tomatoes, drumstick, and brinjal.
   • Pour in 3 cups of water and 1.5 tsp of salt. Bring to a boil over medium-high heat.

Ingredients

• 500 g Ivy Gourd (Washed, dried, and sliced into thin rounds)
• 4 tbsp Vegetable Oil
• 3 tbsp Peanuts (Raw)
• 5 pcs Dried Red Chilies (Adjust to your spice preference)
• 5 cloves Garlic
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 tbsp Desiccated Coconut (Unsweetened (optional))

Instructions

1. 1

   Prepare the Spice Powder

   • In a small, dry pan over low heat, roast the peanuts for 4-5 minutes until they are aromatic and lightly browned. Remove and set aside to cool.
   • In the same hot pan, add the dried red chilies and cumin seeds. Roast for about 1 minute until fragrant, being careful not to burn them.
   • If using, lightly toast the desiccated coconut for 30 seconds until it turns a pale golden color.
   • Once all roasted ingredients have cooled completely, transfer them to a blender or spice grinder along with the garlic cloves.
   • Pulse a few times to create a coarse powder. A coarse texture is key for the final dish. Set this powder aside.
2. 2

   Temper and Sauté the Ivy Gourd

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
   • Add the curry leaves and asafoetida (hing). Sauté for another 30 seconds until the leaves are crisp.
   • Add the sliced ivy gourd (dondakaya) to the pan. Sprinkle with turmeric powder and salt. Mix thoroughly to ensure the slices are evenly coated with the oil and spices.

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.

Ingredients

• 1 kg Raw Mangoes (Use firm, sour, dark green variety. Cut into 1-inch pieces with the kernel shell.)
• 150 g Mustard Seeds (To be ground into a coarse powder.)
• 150 g Red Chilli Powder (Use a spicy variety like Guntur for authentic heat.)
• 150 g Rock Salt (Or non-iodized crystal salt. Iodized salt can darken the pickle.)
• 100 g Garlic Cloves (Peeled but left whole.)
• 500 ml Sesame Oil (Also known as gingelly oil. Use cold-pressed for best results.)
• 25 g Fenugreek Seeds (Use whole seeds.)
• 2 tbsp Turmeric Powder
• 1 tsp Asafoetida (Also known as Hing.)
• 25 g Kala Chana (Optional, for added texture and flavor.)

Instructions

1. 1

   Prepare the Mangoes (Crucial Step)

   • Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, absorbent cloth. There should be absolutely no moisture left.
   • Chop the mangoes into 1-inch pieces. Traditionally, the hard inner shell of the kernel (tenka) is retained with the piece, as it adds a unique flavor. Discard the soft kernel inside.
   • Spread the mango pieces on a dry cloth or tray in a single layer. Let them air dry under a fan for 1-2 hours to eliminate any residual surface moisture. This step is critical for preventing spoilage.
2. 2

   Prepare the Spice Mix (Masala)

   • Ensure your grinder jar is completely dry. Add the mustard seeds and grind them to a coarse powder. Avoid over-grinding, which can make it bitter.
   • In a large, completely dry bowl or basin, combine the coarse mustard powder, red chilli powder, rock salt, turmeric powder, whole fenugreek seeds, peeled garlic cloves, and kala chana (if using).
   • Mix these dry ingredients thoroughly with a dry spoon until evenly distributed.
3. 3

   Combine Mangoes and Spices

   • Add the air-dried mango pieces to the spice mix in the basin.