Steamed Basmati Rice, Poondu Rasam and Beetroot Poriyal

Ingredients

• 2 tbsp Toor Dal (Also known as split pigeon peas)
• 1 tbsp Tamarind (Seedless. Can be substituted with 1.5 tbsp tamarind paste)
• 12 cloves Garlic (10 cloves roughly crushed, 2 thinly sliced for tempering)
• 1 medium Tomato (Finely chopped)
• 1 tsp Black Peppercorns
• 1.5 tsp Cumin Seeds (1 tsp for grinding, 0.5 tsp for tempering)
• 2 pcs Dried Red Chilli (Adjust to your spice preference)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida. Use gluten-free variety if needed)
• 2 tsp Ghee (Can be substituted with sesame oil for a vegan option)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tsp Salt (Adjust to taste)
• 4 cup Water (Plus 1 cup for cooking dal and soaking tamarind)

Instructions

1. 1

   Prepare Dal and Tamarind Extract

   • Rinse the toor dal. In a small pressure cooker, add the dal, turmeric powder, and 1 cup of water. Cook for 3-4 whistles until it's soft and mushy. Mash it well and set aside.
   • While the dal cooks, soak the tamarind in 1 cup of hot water for about 15 minutes.
   • Squeeze the soaked tamarind to extract the pulp. Strain the liquid, discard the solids, and set the tamarind water aside.
2. 2

   Grind the Rasam Powder

   • In a small blender or mortar and pestle, combine the black peppercorns, 1 tsp of cumin seeds, and the dried red chillies.
   • Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor.
3. 3

   Simmer the Rasam Base

   • In a medium-sized pot, add the tamarind water, chopped tomato, 10 crushed garlic cloves, the freshly ground rasam powder, hing, and salt.
   • Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
   • Reduce the heat and let it simmer for 8-10 minutes. This allows the raw smell of the tamarind to dissipate and the flavors to meld together.

Ingredients

• 500 g Beetroot (peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split chickpeas)
• 0.25 tsp Asafoetida (also known as Hing)
• 1 sprig Curry Leaves
• 2 pcs Green Chilli (slit lengthwise)
• 100 g Onion (finely chopped)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 3 tbsp Water (for sprinkling)
• 4 tbsp Fresh Grated Coconut

Instructions

1. 1

   Preparation (10 mins)

   • Wash the beetroots thoroughly. Peel the skin and chop them into very small, uniform ¼-inch cubes. A food processor with a dicing attachment can speed this up.
   • Finely chop the onion and slit the green chillies lengthwise.
2. 2

   Tempering (3 mins)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 1-2 minutes until they turn a light golden brown, being careful not to burn them.
   • Add the asafoetida, curry leaves, and slit green chillies. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté Aromatics (3 mins)

   • Add the finely chopped onions to the pan and sauté for 2-3 minutes until they become soft and translucent.
4. 4

   Cook the Beetroot (10 mins)