Steamed Basmati Rice, Tomato Gojju, Beans Palya and Curd

Ingredients

• 500 g Tomatoes (About 5-6 medium, ripe and chopped)
• 150 g Onion (1 medium, finely chopped)
• 3 tbsp Sesame Oil (Also known as gingelly oil)
• 1 tbsp Tamarind Paste
• 1.5 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1 tbsp Chana Dal (For the gojju powder)
• 1 tsp Urad Dal (For the gojju powder)
• 1 tbsp Coriander Seeds (For the gojju powder)
• 0.25 tsp Fenugreek Seeds (For the gojju powder)
• 4 whole Dry Red Chillies (Adjust to your spice preference)
• 2 tbsp Dry Coconut (Grated or desiccated)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Mustard Seeds (For tempering)
• 10 leaves Curry Leaves (About 1 sprig)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Gojju Powder

   • In a small pan over low heat, dry roast the chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chillies for 3-4 minutes until they become aromatic and lightly golden.
   • Add the grated dry coconut and continue to roast for another minute until fragrant, being careful not to burn it.
   • Turn off the heat and let the mixture cool completely. Transfer to a grinder, add the asafoetida, and grind to a fine powder. Set aside.
2. 2

   Sauté and Cook Tomatoes

   • Heat sesame oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and sauté for 30 seconds until crisp.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the chopped tomatoes, turmeric powder, and salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
3. 3

   Combine and Simmer

   • To the cooked tomatoes, add the tamarind paste, jaggery, and the prepared gojju powder. Stir to combine everything well.

Ingredients

• 500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming)
• 0.5 cup Fresh Coconut (Grated)
• 0.5 tsp Jaggery (Grated or powdered, optional)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prep the vegetables: Wash the green beans thoroughly. Trim the ends and chop them into small, uniform ¼-inch pieces. Finely chop the onion and grate the coconut. Keep all ingredients ready.

2. 2

   Prepare the tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30-45 seconds.

3. 3

   Sauté the dals and spices: Lower the heat slightly and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown and become aromatic. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp.

4. 4

   Cook the onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the beans: Add the chopped green beans, turmeric powder, and salt. Mix everything well to coat the beans with the spices. Sprinkle 3 tablespoons of water over the beans, cover the pan with a lid, and cook on low to medium heat for 8-10 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still retain a slight crunch.

6. 6

   Finish the dish: Once the beans are cooked, add the freshly grated coconut, optional jaggery, and fresh lemon juice. Mix gently to combine and cook for another 1-2 minutes, allowing the flavors to meld. Turn off the heat and serve hot.

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.