Steamed Basmati Rice, Ponsa Gharayi and Sol Kadhi

Ingredients

• 1 cup Ripe Jackfruit Pulp (Made from about 10-12 deseeded sweet jackfruit bulbs, blended without water.)
• 1 cup Rice Flour (Fine rice flour works best.)
• 0.75 cup Jaggery (Use powdered or finely grated jaggery for easy mixing.)
• 0.5 cup Fresh Grated Coconut (Fresh coconut provides the best texture and flavor.)
• 0.5 tsp Cardamom Powder (Freshly ground is most aromatic.)
• 0.25 tsp Salt (A pinch to balance the sweetness.)
• 1 tsp Ghee (For greasing the leaves. Use coconut oil for a vegan option.)
• 16 pieces Turmeric Leaves (If unavailable, use banana leaves cut into 6-inch squares.)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the ripe jackfruit pulp, rice flour, grated jaggery, and fresh grated coconut.
   • Add the cardamom powder and a pinch of salt. The salt enhances the sweetness of the jaggery.
   • Mix thoroughly until all ingredients are well incorporated and you have a thick batter, similar to idli batter consistency. Let the batter rest for 10-15 minutes.
2. 2

   Prepare the Leaves

   • While the batter rests, gently wash the turmeric or banana leaves and pat them dry.
   • To make the leaves pliable and prevent tearing, briefly pass them over a low open flame for a few seconds until they soften and turn a slightly darker green.
   • Lightly grease the smooth, inner surface of each leaf with a small amount of ghee or coconut oil.
3. 3

   Assemble the Gharayi

   • Place a prepared leaf on a flat surface, greased side up.
   • Spoon about 2 to 3 tablespoons of the jackfruit batter onto the center of the leaf.
   • Fold the leaf in half lengthwise, gently pressing the edges to seal the parcel. Do not overfill.

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3