Steamed Basmati Rice, Vatha Kulambu, Muttai Appam and Kovakkai Poriyal

Ingredients

• 2 tbsp Tamarind Paste
• 2.5 cup Warm Water
• 3 tbsp Gingelly Oil (Also known as Indian sesame oil)
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 1 tsp Tur Dal
• 2 pcs Dried Red Chilies (Broken in half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida
• 15 pcs Sambar Onions (Peeled)
• 6 pcs Garlic Cloves (Lightly crushed)
• 3 tbsp Sundakkai Vathal (Sun-dried turkey berries)
• 0.5 tsp Turmeric Powder
• 2.5 tbsp Sambar Powder
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Salt (Adjust to taste, as vathal is salty)
• 1 tsp Rice Flour (Optional, for thickening)

Instructions

1. 1

   Prepare Tamarind Extract: In a bowl, dissolve the tamarind paste in 2.5 cups of warm water. Mix well and strain the liquid through a fine-mesh sieve to remove any fibers or seeds. Set this tamarind water aside.

2. 2

   Temper Spices: Heat the gingelly oil in a heavy-bottomed pan or clay pot (kadai) over medium heat. Once hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds, tur dal, and broken dried red chilies. Sauté for about 30 seconds until the dal turns a light golden brown.

3. 3

   Sauté Aromatics: Add the curry leaves and asafoetida, giving it a quick stir. Immediately add the peeled sambar onions and lightly crushed garlic cloves. Sauté for 4-5 minutes until the onions soften and become translucent.

4. 4

   Fry the Vathal: Add the sundakkai vathal to the pan. Fry for 1-2 minutes, stirring continuously, until they puff up slightly and become aromatic. Be careful not to let them burn.

5. 5

   Build the Gravy: Lower the heat and add the turmeric powder and sambar powder. Stir for 30 seconds until fragrant, then immediately pour in the prepared tamarind water to prevent the spices from burning.

6. 6

   Simmer the Kulambu: Add the salt and jaggery to the pan. Stir well to combine. Bring the mixture to a rolling boil, then reduce the heat to low. Partially cover the pan and let it simmer for 15-20 minutes. The gravy will thicken, the raw smell of tamarind will dissipate, and oil will start to separate at the edges.

Ingredients

• 1.5 cup Sona Masuri Rice (Or any short-grain raw rice)
• 0.5 cup Cooked Rice (Any leftover white rice works well)
• 1 cup Grated Coconut (Freshly grated is highly recommended)
• 0.5 tsp Instant Yeast
• 2 tsp Sugar (Feeds the yeast and balances the flavor)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (For grinding, adjust for consistency)
• 8 large Eggs (One per appam)
• 0.5 tsp Black Pepper Powder (Freshly ground for best aroma)
• 2 tsp Coconut Oil (For greasing the pan)

Instructions

1. 1

   Prepare the Batter (Inactive time: 4-6 hours soaking)

   • Rinse the raw rice under running water until the water runs clear. Soak the rice in ample water for 4 to 6 hours.
   • After soaking, drain the water completely. Transfer the soaked rice, cooked rice, and grated coconut to a high-speed blender.
   • Add 1 cup of water and blend until you get a completely smooth, fine batter. Add the remaining 1/2 cup of water gradually as needed to achieve a smooth, flowing consistency, similar to a thin pancake batter.
   • Pour the batter into a large bowl, ensuring it's only filled halfway to allow room for fermentation.
2. 2

   Ferment the Batter (Inactive time: 8-12 hours)

   • Add the instant yeast, sugar, and salt to the batter. Whisk well for about a minute to incorporate everything and aerate the mixture.
   • Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
   • The batter is perfectly fermented when it has risen, looks bubbly and frothy, and has a pleasant, tangy aroma.
3. 3

   Cook the Muttai Appam

Ingredients

• 500 g Ivy Gourd (Also known as Kovakkai. Washed, ends trimmed, and sliced into thin rounds.)
• 1 medium Onion (Finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 pcs Dried Red Chilies (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sambar Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 3 tbsp Fresh Coconut (Grated)

Instructions

1. 1

   Preparation: Wash the ivy gourd (kovakkai) thoroughly. Pat them dry, trim both ends, and slice them into thin, even rounds. Finely chop the onion and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn a light golden brown.

3. 3

   Sauté Aromatics: Add the broken dried red chilies, curry leaves, and a pinch of hing to the pan. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.

4. 4

   Cook 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 Ivy Gourd: Add the sliced kovakkai, turmeric powder, and salt. Mix well to ensure the vegetable is evenly coated with the spices. Cover the pan with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. Do not add any water; the kovakkai will cook in its own moisture.

6. 6

   Add Finishing Spices: Once the kovakkai is tender and slightly browned at the edges, add the sambar powder. Stir gently and cook for another 2-3 minutes on low heat to eliminate the raw flavor of the spice powder.

7. 7