Steamed Basmati Rice, Vankaya Pachi Pulusu and Appadam

Ingredients

• 1 large Eggplant (Approximately 400g, choose a large purple variety)
• 30 g Tamarind (Seedless, about the size of a large lemon)
• 2 cup Warm Water (For soaking tamarind)
• 1 medium Red Onion (Finely chopped)
• 4 pcs Green Chilli (Slit lengthwise, adjust to taste)
• 1 tbsp Jaggery (Powdered or grated)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Vegetable Oil (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chilli (Broken in half)
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.25 tsp Turmeric Powder

Instructions

1. 1

   Prepare the Tamarind Extract: Soak the tamarind in 2 cups of warm water for about 15-20 minutes. Squeeze the pulp thoroughly with your hands to extract all the juice. Strain the liquid through a fine-mesh sieve into a large bowl, pressing on the solids to get maximum extract. Discard the leftover pulp and seeds.

2. 2

   Roast the Eggplant: Wash and dry the eggplant. Prick it a few times with a fork or knife to prevent it from bursting. Roast it directly over a medium gas flame, turning it every few minutes with tongs, until the skin is completely charred and blackened, and the flesh is very soft. This will take about 10-15 minutes. Set aside on a plate to cool completely.

3. 3

   Create the Pulusu Base: Once the eggplant is cool enough to handle, carefully peel off all the charred skin. Place the soft, smoky pulp in the bowl with the tamarind extract. Mash the eggplant well with a fork or your hands. Add the finely chopped onion, slit green chilies, grated jaggery, salt, and half of the chopped coriander leaves. Mix everything together thoroughly, preferably using your hands to gently squeeze and combine the ingredients, which helps release their flavors.

4. 4

   Prepare the Tempering (Tadka): Heat oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30-45 seconds until the dal turns a light golden brown. Add the curry leaves and hing, and be cautious as they will splutter. Sauté for another 10 seconds. Finally, add the turmeric powder, give it a quick stir, and immediately turn off the heat.

5. 5

   Combine and Serve: Immediately pour the hot tempering over the eggplant and tamarind mixture. Stir well to combine. Garnish with the remaining fresh coriander leaves. Let the pulusu rest for at least 15-20 minutes before serving to allow the flavors to meld and the raw onion to mellow slightly. Serve at room temperature with hot steamed rice and a dollop of ghee.

Ingredients

• 12 pieces Urad Dal Appadam (Also known as papad; plain or cumin variety works well.)
• 1.5 cup Sunflower Oil (For deep frying; any neutral high-smoke point oil is suitable.)

Instructions

1. 1

   Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.

2. 2

   Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.

3. 3

   Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.

4. 4

   Drain and repeat. Quickly remove the fried appadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process for all remaining appadams.

5. 5

   Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.