Steamed Basmati Rice, Vendakkai Puli Kuzhambu and Chow Chow Kootu

Ingredients

• 250 g Okra (Washed, dried thoroughly, and cut into 1-inch pieces)
• 2 tbsp Tamarind Paste (Dissolved in 1 cup of warm water)
• 4 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 5 cloves Garlic Cloves (Lightly crushed)
• 2 tbsp Sambar Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, adjust to taste)
• 1 tsp Jaggery Powder (Balances the tanginess)
• 1.25 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Urad Dal
• 10 leaves Curry Leaves
• 2 pieces Dry Red Chilies (Broken in half)
• 0.25 tsp Asafoetida
• 2.5 cup Water (Includes water for tamarind extract)

Instructions

1. 1

   Prepare the ingredients. Wash the okra and pat it completely dry with a kitchen towel before chopping into 1-inch pieces. This is crucial to prevent sliminess. Dissolve the tamarind paste in 1 cup of warm water and set aside. Finely chop the onion and tomato, and crush the garlic cloves.

2. 2

   In a heavy-bottomed pan or kadai, heat 2 tablespoons of sesame oil over medium heat. Add the chopped okra and sauté for 8-10 minutes, stirring occasionally. Cook until the sticky texture disappears and the edges turn light brown. Remove the sautéed okra from the pan and set it aside.

3. 3

   In the same pan, heat the remaining 2 tablespoons of sesame oil. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the fenugreek seeds, urad dal, broken dry red chilies, and asafoetida. Sauté for about 30 seconds until the dal turns golden brown and the spices are fragrant.

4. 4

   Add the curry leaves, chopped onion, and crushed garlic to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.

5. 5

   Add the chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it becomes soft and mushy, and oil starts to separate from the mixture.

6. 6

   Reduce the heat to low. Add the turmeric powder, sambar powder, and red chili powder. Stir continuously for 1 minute until the raw smell of the spices is gone.

7. 7

Ingredients

• 500 g Chow Chow (Peeled and cut into 1-inch cubes (approx. 1 large))
• 0.5 cup Moong Dal (Also known as Pasi Paruppu)
• 0.25 tsp Turmeric Powder
• 2.5 cup Water (Divided for cooking and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Fresh Coconut (Grated)
• 1 tsp Cumin Seeds
• 2 whole Green Chili (Adjust to your spice preference)
• 1 tsp Rice Flour (Optional, for thickening)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 whole Dry Red Chili (Broken into two pieces)
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook Lentils and Chow Chow

   • Rinse the moong dal thoroughly. In a pressure cooker, combine the rinsed dal, cubed chow chow, turmeric powder, and 2 cups of water.
   • Secure the lid and cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (about 10-12 minutes).
   • Allow the pressure to release naturally. Once the cooker is safe to open, gently mash the mixture with the back of a spoon to create a cohesive base.
2. 2

   Prepare the Coconut Paste

   • While the dal is cooking, add the grated coconut, cumin seeds, green chilies, and optional rice flour to a small blender jar.
   • Add 2-3 tablespoons of water and grind to a smooth, fine paste. Set aside.
3. 3

   Simmer the Kootu

   • Place the pressure cooker with the cooked dal mixture back on the stove over low-medium heat.
   • Stir in the ground coconut paste and salt. Mix until well combined.
   • Add up to 1/2 cup of water to adjust the consistency to your liking; it should be like a thick stew.