Steamed Basmati Rice, Murungakkai Kuzhambu and Beetroot Poriyal

Ingredients

• 2 large Drumsticks (cut into 2-3 inch pieces)
• 25 g Tamarind (about a lemon-sized ball)
• 3 tbsp Sesame Oil (also known as gingelly oil)
• 1 cup Pearl Onions (peeled)
• 2 medium Tomatoes (finely chopped)
• 0.5 cup Grated Coconut (fresh or frozen)
• 1 tsp Cumin Seeds
• 1 tsp Raw Rice (acts as a natural thickener)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves
• 3 tbsp Sambar Powder (adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida (also known as hing)
• 1 tsp Jaggery (grated, to balance the tanginess)
• 1.5 tsp Salt (or to taste)
• 3.5 cups Water (divided for soaking, grinding, and gravy)

Instructions

1. 1

   Prepare Tamarind and Coconut Paste

   • Soak the tamarind in 1 cup of hot water for 15-20 minutes.
   • After soaking, squeeze the tamarind well to extract all the pulp. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set the tamarind extract aside.
   • In a blender, combine the grated coconut, cumin seeds, and raw rice. Add about 1/4 cup of water and grind to a very smooth paste. Set aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat the sesame oil in a heavy-bottomed pan or clay pot (kadai) over medium heat.
   • Add the mustard seeds and wait for them to splutter. Then, add the urad dal, fenugreek seeds, and broken dried red chilies. Sauté for about 30 seconds until the dal turns light golden.
   • Add the curry leaves and asafoetida. Be cautious as they will splutter.
   • Immediately add the peeled pearl onions and sauté for 4-5 minutes until they become soft and translucent.
3. 3

   Cook Vegetables and Spices

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.

Ingredients

• 500 g Beetroot (peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split chickpeas)
• 0.25 tsp Asafoetida (also known as Hing)
• 1 sprig Curry Leaves
• 2 pcs Green Chilli (slit lengthwise)
• 100 g Onion (finely chopped)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 3 tbsp Water (for sprinkling)
• 4 tbsp Fresh Grated Coconut

Instructions

1. 1

   Preparation (10 mins)

   • Wash the beetroots thoroughly. Peel the skin and chop them into very small, uniform ¼-inch cubes. A food processor with a dicing attachment can speed this up.
   • Finely chop the onion and slit the green chillies lengthwise.
2. 2

   Tempering (3 mins)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 1-2 minutes until they turn a light golden brown, being careful not to burn them.
   • Add the asafoetida, curry leaves, and slit green chillies. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté Aromatics (3 mins)

   • Add the finely chopped onions to the pan and sauté for 2-3 minutes until they become soft and translucent.
4. 4

   Cook the Beetroot (10 mins)