Steamed Basmati Rice, Muttai Kulambu, Beans Poriyal, Tomato Rasam and Appalam

Ingredients

• 4 piece eggs
• 2 tbsp sesame oil (Gingelly oil is recommended for authentic flavor.)
• 0.5 tsp mustard seeds
• 10 piece curry leaves
• 1 large onion (Finely chopped.)
• 1 tbsp ginger garlic paste
• 2 medium tomato (Finely chopped.)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (Adjust to your spice preference.)
• 2 tsp coriander powder
• 1 tbsp tamarind paste (Or soak a small lemon-sized ball of tamarind in 1/2 cup warm water and extract the juice.)
• 1 tsp salt (Or to taste.)
• 1.5 cup water
• 0.5 cup grated coconut (Fresh or frozen.)
• 1 tsp fennel seeds
• 1 tsp poppy seeds (Optional, for a thicker gravy.)
• 4 piece shallots (For the ground paste.)
• 2 tbsp coriander leaves (Chopped, for garnish.)

Instructions

1. 1

   Prepare Eggs and Coconut Paste

   • Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil. Drain, cool under running water, peel, and make 2-3 shallow slits on each egg. Set aside.
   • In a blender, combine the grated coconut, fennel seeds, poppy seeds (if using), and shallots. Add 1/4 cup of water and grind to a very smooth paste. Set aside.
2. 2

   Sauté Aromatics and Spices

   • Heat sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter completely.
   • Add the curry leaves and sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Sauté for 2 minutes, stirring constantly, until the oil begins to separate from the masala.
3. 3

Ingredients

• 500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
• 1 medium Onion (Finely chopped)
• 0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 whole Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Water (For steaming the beans)

Instructions

1. 1

   Prepare the Vegetables

   • Wash the green beans thoroughly under running water.
   • Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and set aside.
2. 2

   Temper the Spices (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
   • Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
   • Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté and Cook the Beans

   • Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.