Steamed Basmati Rice, Pappu Pulusu, Bhindi Fry and Curd

Ingredients

• 1 cup toor dal (also known as kandi pappu)
• 20 g tamarind (seedless, about a lemon-sized ball)
• 1 medium onion (chopped)
• 1 medium tomato (chopped)
• 2 pcs green chili (slit lengthwise)
• 1 pcs drumstick (cut into 2-inch pieces)
• 1 cup bottle gourd (peeled and cubed)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1.5 tbsp sambar powder
• 1 tbsp jaggery (grated or powdered)
• 1.5 tsp salt (adjust to taste)
• 5 cup water (3 cups for dal, 2 for pulusu)
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 2 pcs dried red chili (broken)
• 3 pcs garlic cloves (lightly crushed)
• 1 sprig curry leaves
• 0.25 tsp hing (asafoetida)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Cook the Dal: Rinse the toor dal thoroughly. Place it in a pressure cooker with 3 cups of water and 1/4 tsp of the turmeric powder. Secure the lid and cook on medium-high heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes). Once the pressure releases naturally, open the cooker, mash the dal with the back of a ladle until smooth, and set aside.

2. 2

   Prepare Tamarind Base: While the dal cooks, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the tamarind well to extract all the pulp. Strain this liquid into a large pot, discarding the fibrous solids. Add 1 more cup of water to the pot.

3. 3

   Cook the Vegetables: To the pot with tamarind water, add the chopped onion, tomato, drumstick pieces, bottle gourd cubes, and slit green chilies. Stir in the remaining turmeric powder, red chili powder, sambar powder, jaggery, and salt. Bring the mixture to a boil, then reduce the heat to medium and cook for 10-12 minutes, until the vegetables are tender but still hold their shape.

4. 4

   Combine and Simmer: Gently pour the mashed dal into the pot with the cooked vegetables. Whisk well to combine everything smoothly, ensuring there are no lumps. Bring to a gentle simmer and cook on low heat for 5-7 minutes, allowing the flavors to meld. If the pulusu is too thick, add a little hot water to reach your desired consistency.

5. 5

   Prepare the Tempering (Tadka): Heat ghee in a small pan or tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter.

   • Add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30 seconds until the urad dal turns light golden.

Ingredients

• 500 g Okra (Tender and fresh, also known as Bhindi)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Mustard Oil (Can substitute with any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 pcs Green Chili (Slit lengthwise, optional)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Dry Mango Powder (Also known as Amchur)
• 1 tsp Salt (Or to taste, add at the end)
• 0.5 tsp Garam Masala (Optional, for finishing)

Instructions

1. 1

   Prepare the Okra (10 minutes)

   • Wash the okra thoroughly under running water.
   • Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
   • Once dry, trim off the top crown and the bottom tip of each okra.
   • Chop the okra into 1/2-inch thick rounds.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3. 3

   Cook the Okra (10-12 minutes)

   • Add the chopped okra to the pan, spreading it in a single layer as much as possible.

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.