Steamed Basmati Rice, Muddapappu, Ghee, Gongura Pachadi and Biyyam Vadiyalu

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 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.

Ingredients

• 250 g Gongura Leaves (One large bunch, stems removed)
• 3 tbsp Sesame Oil (Divided use)
• 10 pcs Dry Red Chillies (Adjust to your spice preference)
• 1 tbsp Coriander Seeds
• 0.25 tsp Fenugreek Seeds
• 8 cloves Garlic (Peeled)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (For tempering)
• 1 tsp Chana Dal (For tempering)
• 0.25 tsp Asafoetida (For tempering)
• 10 pcs Curry Leaves (For tempering)

Instructions

1. 1

   Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.

2. 2

   Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.

3. 3

   Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.

4. 4

   Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.

6. 6

Ingredients

• 1 cup Sona Masuri Rice (Or any short-grain raw rice)
• 0.25 cup Sabudana (Also known as sago or tapioca pearls)
• 5 pcs Green Chillies (Adjust to your spice preference)
• 1 tbsp Cumin Seeds
• 1 tbsp Sesame Seeds (White or black)
• 1.5 tsp Salt (Adjust to taste)
• 6 cup Water (For cooking the porridge)
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Soak Rice and Sago

   • Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
   • In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Grind the Batter

   • Drain all the water from the soaked rice and sabudana.
   • Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
   • Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3. 3

   Cook the Porridge

   • Pour the ground batter into a heavy-bottomed pot or kadai.
   • Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
   • Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
   • The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4. 4

   Add Spices and Cool

   • Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
   • Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5. 5

   Pipe and Sun-Dry

   • Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
   • Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
   • Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
   • After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6. 6

   Store the Vadiyalu

   • Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
   • Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7. 7

   Fry and Serve

   • Heat vegetable oil in a kadai over medium-high heat for deep frying.
   • To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
   • Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
   • Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
   • Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.