Steamed Basmati Rice, Pineapple Gojju, Pepper Rasam and Beetroot Palya

Ingredients

• 400 g Pineapple (Peeled and cut into 1-inch chunks)
• 2 tbsp Tamarind Paste (Mixed with 1 cup warm water)
• 50 g Jaggery (Grated or powdered, about 1/4 cup)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Chana Dal (For the masala powder)
• 1 tsp Urad Dal (For the masala powder)
• 1.5 tbsp Coriander Seeds (For the masala powder)
• 0.25 tsp Fenugreek Seeds (Also known as Methi seeds)
• 1 tbsp Sesame Seeds (White sesame seeds)
• 5 pcs Dry Red Chillies (Byadagi or Kashmiri variety recommended)
• 0.25 cup Fresh Grated Coconut (Can use desiccated coconut if fresh is unavailable)
• 2 tbsp Coconut Oil (For tempering)
• 1 tsp Mustard Seeds (For tempering)
• 10 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 cup Water (For cooking the pineapple)

Instructions

1. 1

   Prepare the Gojju Masala. In a dry pan over low-medium heat, add chana dal, urad dal, coriander seeds, and fenugreek seeds. Roast for 2-3 minutes until fragrant and lightly golden. Add the dry red chillies and sesame seeds, roasting for another minute. Finally, add the grated coconut and roast for 1-2 minutes until aromatic. Turn off the heat and let the mixture cool completely.

2. 2

   Once cooled, transfer the roasted ingredients to a spice grinder or blender. Grind to a fine powder. Set this masala powder aside.

3. 3

   In a medium pot, combine the pineapple chunks, 1 cup of water, turmeric powder, and half of the salt. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the pineapple is tender but not mushy.

4. 4

   To the pot with the cooked pineapple, add the tamarind water (tamarind paste mixed with 1 cup warm water), grated jaggery, and the remaining salt. Stir well until the jaggery dissolves. Bring the mixture to a gentle boil.

5. 5

   Gradually add the ground masala powder to the pot, stirring continuously to avoid lumps. Reduce the heat to low and let the gojju simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.

6. 6

   Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Then add the curry leaves and asafoetida, and sauté for 20-30 seconds.

7. 7

Ingredients

• 2 tbsp Toor Dal (Also known as split pigeon peas)
• 15 g Tamarind (A small lime-sized ball, seedless)
• 2 tsp Black Peppercorns (Use whole peppercorns for fresh flavor)
• 1 tsp Cumin Seeds
• 3 cloves Garlic (Optional, but recommended for flavor)
• 1 medium Tomato (Finely chopped)
• 0.25 tsp Turmeric Powder
• 4 cups Water (Divided for cooking dal, tamarind, and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Jaggery (Optional, powdered or grated, to balance flavors)
• 1 tsp Ghee (Can be substituted with sesame oil)
• 0.5 tsp Mustard Seeds
• 1 whole Dried Red Chilli (Broken into two pieces)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly. In a small pressure cooker, combine the dal, 1/2 cup of water, and the turmeric powder.
   • Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. This should take about 10-12 minutes.
   • Once the pressure releases naturally, open the cooker and mash the dal into a smooth paste. Set aside.
2. 2

   Prepare Spice Powder & Tamarind Extract

   • While the dal cooks, soak the tamarind in 1 cup of warm water for 10 minutes.
   • Squeeze the tamarind pulp well to extract all the juice. Strain the liquid into a bowl and discard the pulp.
   • In a spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and garlic cloves. Grind to a coarse powder.
3. 3

   Simmer the Rasam Base

   • In a medium-sized pot, add the tamarind extract, chopped tomato, the freshly ground spice powder, salt, and optional jaggery.
   • Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 5-7 minutes, until the raw smell of the tamarind disappears and the tomatoes soften.

Ingredients

• 500 g Beetroot (peeled and finely chopped)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (slit lengthwise)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 3 tbsp Water (for cooking)
• 4 tbsp Fresh Grated Coconut
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Preparation (10 mins): Wash, peel, and finely chop the beetroot into small, even-sized cubes. Finely chop the onion, slit the green chilies, and chop the coriander leaves. Keep all ingredients ready for a smooth cooking process.

2. 2

   Tempering (2 mins): Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown. Finally, add the curry leaves and hing, and sauté for another 10 seconds until fragrant.

3. 3

   Sauté Aromatics (3 mins): Add the finely chopped onion and slit green chilies to the pan. Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook Beetroot (12 mins): Add the chopped beetroot, turmeric powder, and salt to the pan. Mix everything well to ensure the beetroot is coated with the spices. Sprinkle 3 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 10-12 minutes, stirring once or twice in between, until the beetroot is tender but still has a slight bite.

5. 5

   Finish with Coconut (1 min): Once the beetroot is cooked through, remove the lid. Add the fresh grated coconut and mix gently to combine. Cook for one more minute, allowing the coconut to warm up and its flavors to meld with the beetroot.

6. 6

   Garnish and Serve (1 min): Turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve the Beetroot Palya hot as a side dish with rice and sambar, rasam, or with chapatis.