Steamed Basmati Rice, Munakkaya Pulusu and Kanda Bachali Kura

Ingredients

• 4 pcs Drumsticks (cut into 2-3 inch pieces)
• 25 g Tamarind (about a lemon-sized ball)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chilies (broken in half)
• 0.25 tsp Asafoetida
• 10 pcs Curry Leaves
• 1 pcs Onion (medium, finely chopped)
• 2 pcs Green Chilies (slit lengthwise)
• 1 tsp Ginger Garlic Paste
• 1 pcs Tomato (medium, chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 2 tsp Jaggery (grated or powdered)
• 1 tbsp Rice Flour
• 3 cup Water (divided for soaking and gravy)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind Extract

   • Soak the tamarind in 1 cup of warm water for 15 minutes.
   • Squeeze the pulp thoroughly to extract its essence into the water.
   • Strain the liquid through a fine-mesh sieve, discarding the solids. Set this tamarind water aside.
2. 2

   Temper the Spices (Tadka)

   • Heat oil in a medium-sized pot or kadai over medium heat.
   • Add mustard seeds and let them splutter. Then add cumin seeds and fenugreek seeds, and sauté for 30 seconds.
   • Add the dried red chilies, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
3. 3

   Sauté Aromatics and Vegetables

   • Add the chopped onion and slit green chilies. Cook until the onions turn soft and translucent, about 3-4 minutes.
   • Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
   • Stir in the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes.

Ingredients

• 250 g Elephant Foot Yam (Peeled and cut into 1-inch cubes)
• 3 cup Malabar Spinach (Roughly chopped, packed)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 15 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Ginger Garlic Paste
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 2 pcs Dry Red Chilli (Broken in half)
• 10 pcs Curry Leaves
• 0.5 tsp Turmeric Powder (Divided use)
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1 tsp Salt (Divided use, adjust to taste)
• 3 cup Water (For boiling yam and making gravy)

Instructions

1. 1

   Preparation

   • Apply a little oil to your hands to prevent itching. Peel the elephant foot yam and cut it into 1-inch cubes. Rinse thoroughly.
   • Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
2. 2

   Cook the Yam

   • In a medium pot, combine the yam cubes, 2 cups of water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
   • Bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the yam is tender when pierced with a fork but still holds its shape.
   • Drain the water completely and set the cooked yam aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Add cumin seeds, urad dal, chana dal, and broken dry red chillies. Sauté for about 1 minute until the dals turn a light golden brown.