Steamed Basmati Rice, Pudalangai Kootu, Jeeraga Rasam and Arisi Vadam

Ingredients

• 300 g Snake Gourd (scraped and chopped into 1/2-inch half-moons)
• 0.5 cup Moong Dal (rinsed well)
• 0.5 tsp Turmeric Powder
• 2 cup Water (divided for cooking and grinding)
• 0.5 cup Grated Coconut (fresh or thawed frozen)
• 1 tsp Cumin Seeds
• 2 whole Green Chilli (adjust to your spice preference)
• 1 tsp Rice Flour (optional, for a thicker consistency)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 whole Dried Red Chilli (broken into two pieces)
• 10 leaves Curry Leaves (from one sprig)
• 0.25 tsp Asafoetida

Instructions

1. 1

   Pressure Cook the Dal and Vegetable

   • In a 2 or 3-liter pressure cooker, combine the chopped snake gourd, rinsed moong dal, and turmeric powder.
   • Pour in 1.5 cups of water and give it a good stir.
   • Secure the lid and pressure cook on medium heat for 3 whistles (approximately 10-12 minutes).
   • Turn off the heat and allow the pressure to release naturally.
2. 2

   Prepare the Coconut Paste

   • While the dal is cooking, place the grated coconut, cumin seeds, and green chillies into a small blender jar.
   • Add 1/4 cup of water and grind to a very smooth paste. Scrape down the sides as needed to ensure there are no coarse bits.
   • If using rice flour, mix it into the ground paste now. This will prevent lumps from forming later.
3. 3

   Combine and Simmer the Kootu

   • Once the pressure has fully released, open the cooker. The dal should be soft and mushy, and the snake gourd tender.
   • Gently mash the mixture with the back of a ladle, leaving some pieces of snake gourd intact for texture.

Ingredients

• 1.5 tbsp Tamarind Paste (Or a small lime-sized ball of seedless tamarind)
• 4 cup Water
• 1.5 tsp Cumin Seeds
• 1 tsp Black Peppercorns
• 4 cloves Garlic (Lightly crushed)
• 1 medium Tomato (Finely chopped)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Salt (Or to taste)
• 1 tsp Ghee (Can substitute with vegetable oil)
• 0.5 tsp Mustard Seeds
• 2 whole Dried Red Chili (Broken in half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind Water & Spice Paste (10 mins)

   • In a bowl, mix the tamarind paste with 1 cup of warm water. Let it sit for 5-10 minutes, then mash well and strain to get a smooth tamarind extract. Discard the pulp.
   • In a small blender or a mortar and pestle, add the cumin seeds, black peppercorns, and garlic cloves. Grind them to a coarse paste. A slightly chunky texture is ideal for the best flavor.
2. 2

   Simmer the Rasam Base (8 mins)

   • In a medium-sized pot, combine the prepared tamarind extract, the remaining 3 cups of water, chopped tomato, turmeric powder, asafoetida, and salt.
   • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 5-7 minutes, allowing the raw smell of the tamarind to dissipate.
3. 3

   Infuse Spices (4 mins)

   • Add the freshly ground cumin-pepper-garlic paste to the simmering rasam. Stir well to combine.
   • Continue to cook on low heat for another 3-4 minutes. Watch closely until the rasam becomes frothy on top. Do NOT let it come to a rolling boil at this stage, as it can turn bitter. Turn off the heat as soon as it's frothy.
4. 4

Ingredients

• 1 cup Rice Flour (Store-bought or homemade)
• 0.25 cup Sabudana (Also known as sago or javvarisi)
• 5 cup Water (Divided for soaking, slurry, and cooking)
• 5 count Green Chilies (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.5 tsp Hing (Asafoetida powder)
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Oil (For deep frying)

Instructions

1. 1

   Prepare Sago and Chili Paste

   • Rinse the sabudana (sago) thoroughly under running water.
   • Soak the sabudana in 1 cup of water for at least 2-3 hours, or until it becomes soft and can be easily mashed.
   • Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed, but a dry paste is preferred.
2. 2

   Create the Rice Flour Slurry

   • In a medium bowl, combine the rice flour with 2 cups of water.
   • Whisk vigorously to ensure there are absolutely no lumps. The resulting slurry should be smooth and have a thin, milky consistency.
3. 3

   Cook the Vadam Batter (Koozh)

   • In a heavy-bottomed pot or kadai, bring the remaining 2 cups of water to a rolling boil.
   • Drain any excess water from the soaked sabudana and add it to the boiling water. Cook for about 5-7 minutes, stirring occasionally, until the sabudana turns translucent.
   • Reduce the heat to low. While stirring the boiling water continuously with a whisk, slowly pour in the rice flour slurry. This prevents lumps from forming.
   • Continue to cook on low-medium heat for 12-15 minutes, stirring constantly with a sturdy spatula. The mixture will thicken into a glossy, thick, and sticky porridge (koozh). It's cooked when it no longer tastes of raw flour.
4. 4

   Season and Cool the Batter

   • Turn off the heat. Immediately add the green chili paste, cumin seeds, hing, and salt to the hot koozh.
   • Mix thoroughly until all the seasonings are evenly distributed.
   • Allow the mixture to cool down for 15-20 minutes. It should be warm to the touch but not scalding hot, making it manageable for piping.
5. 5

   Pipe and Sun-Dry the Vadams

   • Spread a clean plastic sheet, parchment paper, or a clean white cloth (veshti) in an area with direct, strong sunlight, like a terrace or balcony.
   • Fill a piping bag with a plain nozzle, a murukku press, or a thick ziplock bag with a corner snipped off with the warm batter.
   • Pipe small, coin-sized circles or random squiggles onto the sheet, leaving a little space between each vadam for air circulation.
   • Sun-dry for 2-4 days, depending on the intensity of the sun. After the first day, when the top is dry, gently peel and flip each vadam to ensure even drying.
   • The vadams are ready when they are completely moisture-free, brittle, hard, and slightly translucent.
6. 6

   Store and Fry for Serving

   • Once completely dried, store the vadams in a clean, airtight container at room temperature. They can be stored for over a year.
   • To serve, heat oil in a kadai over medium-high heat. To check if the oil is ready, drop a tiny piece of vadam; it should sizzle and rise to the surface immediately.
   • Carefully drop a few vadams into the hot oil. They will puff up and turn crisp and white in just 5-10 seconds.
   • Using a slotted spoon, quickly remove the fried vadams and drain them on a paper towel to absorb excess oil.
   • Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or curd rice.