Steamed Basmati Rice, Poondu Kuzhambu, Vendakkai Poriyal and Milagu Rasam

Ingredients

• 3 tbsp Sesame Oil (Preferably Indian gingelly oil for authentic flavor)
• 25 cloves Garlic Cloves (Large, peeled)
• 1 cup Sambar Onions (Peeled (about 15-20 small onions))
• 25 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 unit Tomato (Medium, finely chopped)
• 2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade)
• 0.5 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 1 tsp Urad Dal
• 2 unit Dried Red Chillies (Broken in half)
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida
• 1 tsp Jaggery (Powdered or grated)
• 1.25 tsp Salt (Adjust to taste)
• 2.5 cup Water (Divided for soaking tamarind and for the gravy)

Instructions

1. 1

   Prepare the tamarind extract by soaking the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. Set this tamarind water aside.

2. 2

   Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.

3. 3

   Add the fenugreek seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the dal turns a light golden brown. Be careful not to burn the fenugreek. Immediately add the curry leaves and asafoetida, and stir for 10 seconds.

4. 4

   Add the peeled garlic cloves and sauté for 3-4 minutes until they are fragrant and develop light golden spots. Then, add the sambar onions and continue to sauté for another 4-5 minutes until they become soft and translucent.

5. 5

   Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy. Lower the heat, add the turmeric powder and sambar powder, and stir continuously for 1 minute until the raw aroma of the spices disappears.

6. 6

   Pour in the prepared tamarind extract along with the remaining 1.5 cups of water. Add the salt and jaggery, stirring well to combine everything. Bring the mixture to a vigorous boil over medium-high heat.

7. 7

Ingredients

• 500 g Okra (Washed, dried thoroughly, and chopped into ½ inch rounds)
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram lentils)
• 2 pcs Dried Red Chilli (Broken into halves)
• 10 pcs Curry Leaves
• 1 large Onion (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sambar Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 4 tbsp Fresh Grated Coconut (Frozen can be used if thawed)

Instructions

1. 1

   Prepare the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for 30 minutes. This step is crucial to prevent a slimy texture. Once dry, trim the top and tail, then chop into ½-inch thick rounds.

2. 2

   Temper the Spices: Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter completely, which takes about 30-45 seconds. Then, add the urad dal, broken dried red chillies, and curry leaves. Sauté for about 1 minute until the dal turns a light golden brown and becomes fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook the Okra: Add the chopped okra to the pan. Stir gently to coat it with the oil and tempered spices. Increase the heat to medium-high and cook uncovered for 10-12 minutes. Stir gently every 2-3 minutes until the okra is tender, the sliminess has disappeared, and it's slightly browned at the edges.

5. 5

   Add Spices and Salt: Reduce the heat to low. Add the turmeric powder and sambar powder. Stir to combine. Now, add the salt and mix gently. Cooking for another 2 minutes allows the flavors to meld with the okra.

6. 6

   Garnish and Serve: Turn off the heat. Add the fresh grated coconut and give it a final gentle stir. Serve the Vendakkai Poriyal hot as a side dish with rice and sambar, rasam, or curd rice.

Ingredients

• 0.25 cup Toor Dal (Rinsed thoroughly)
• 1 tbsp Tamarind (Paste, or a small lime-sized ball soaked in water)
• 1 tbsp Black Peppercorns (Use whole peppercorns for fresh grinding)
• 1 tsp Cumin Seeds (For the ground spice mix)
• 1 pcs Tomato (Medium-sized, finely chopped)
• 4 cloves Garlic (Optional, lightly crushed)
• 0.25 tsp Turmeric Powder
• 1 tbsp Ghee (Can be substituted with sesame oil)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 4 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Dal and Tamarind Extract (Time: 15 mins)

   • In a pressure cooker, combine the rinsed toor dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 3-4 whistles until the dal is completely soft and mushy. Mash it well and set aside.
   • While the dal cooks, soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid, discard the pulp, and reserve the tamarind water.
2. 2

   Grind the Rasam Spice Powder (Time: 2 mins)

   • In a small spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and optional garlic cloves.
   • Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor of the rasam.
3. 3

   Boil the Rasam Base (Time: 7 mins)

   • In a medium-sized pot or saucepan, add the prepared tamarind water, chopped tomato, the freshly ground spice powder, and salt.
   • Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
   • Allow it to boil for 5-7 minutes. This step is important to cook off the raw smell of the tamarind and infuse the water with the spices.