Steamed Basmati Rice, Sundakkai Vathal Kuzhambu and Senai Kizhangu Varuval

Ingredients

• 4 tbsp Sundakkai Vathal (Sun-dried turkey berries)
• 25 g Tamarind (Seedless, compressed block)
• 4 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 0.25 tsp Hing (Asafoetida)
• 1 sprig Curry Leaves (About 12-15 leaves)
• 1 cup Sambar Onions (Peeled, about 15-20 small onions)
• 8 cloves Garlic (Lightly crushed)
• 0.5 tsp Turmeric Powder
• 2.5 tbsp Sambar Powder (Use a good quality, flavorful brand)
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Jaggery (Powdered or grated)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Rice Flour (Optional, for thickening)
• 3 cups Hot Water (Divided for soaking and gravy)

Instructions

1. 1

   Prepare Tamarind and Fry Vathal

   • Soak the 25g tamarind block in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract a thick juice. Strain the liquid, discarding the pulp and seeds. Set the tamarind extract aside.
   • In a small pan, heat 1 tbsp of sesame oil over low-medium heat. Add the sundakkai vathal and fry for 2-3 minutes, stirring constantly until they puff up and turn a deep, dark brown. Be careful not to burn them, as this will make them excessively bitter. Remove from the pan and set aside.
2. 2

   Temper the Spices

   • In a heavy-bottomed pot or clay pot (kadai), heat the remaining 3 tbsp of sesame oil over medium heat.
   • Add the mustard seeds and wait for them to splutter completely. Then, add the fenugreek seeds, chana dal, and urad dal. Sauté for about 30-45 seconds until the dals turn golden brown.
   • Add the hing and fresh curry leaves. Sauté for another 10 seconds until the leaves are crisp and aromatic.
3. 3

   Sauté Aromatics and Powders

   • Add the peeled sambar onions and crushed garlic cloves to the pot. Sauté for 5-6 minutes until the onions soften and become translucent with light golden edges.
   • Reduce the heat to low. Add the turmeric powder, sambar powder, and red chili powder. Stir continuously for 1 minute to cook the spices without burning them, until their raw aroma disappears.

Ingredients

• 500 g Elephant Foot Yam (Peeled and cut into 1/2-inch thick slices)
• 4 cup Water (For boiling the yam)
• 10 g Tamarind (Small ball, added to boiling water)
• 1 tsp Turmeric Powder (Divided: 1/2 tsp for boiling, 1/2 tsp for marinade)
• 1.5 tsp Salt (Divided: 1/2 tsp for boiling, 1 tsp for marinade)
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tbsp Ginger Garlic Paste
• 2 tbsp Rice Flour (For crispiness)
• 4 tbsp Vegetable Oil (For shallow frying)
• 1 sprig Curry Leaves

Instructions

1. 1

   Prepare the Yam

   • To prevent skin irritation, grease your hands with a little oil before handling the yam.
   • Thoroughly wash the elephant foot yam. Peel the thick, brown outer skin using a sturdy peeler or knife.
   • Cut the yam into uniform, 1/2-inch thick, bite-sized slices or cubes.
2. 2

   Parboil the Yam

   • Place the cut yam pieces in a medium-sized pot. Add 4 cups of water, the tamarind ball, 1/2 tsp of turmeric powder, and 1/2 tsp of salt.
   • Bring the water to a boil over medium-high heat.
   • Cook for 8-10 minutes until the yam is tender when pierced with a fork but still firm and holding its shape. Do not overcook, or it will become mushy.
   • Carefully drain all the water and discard the tamarind piece. Set the parboiled yam aside to cool slightly.
3. 3

   Marinate the Yam

   • In a large mixing bowl, add the parboiled yam pieces.
   • Sprinkle the red chili powder, coriander powder, garam masala, the remaining 1/2 tsp of turmeric powder, and the remaining 1 tsp of salt over the yam.