Steamed Rice, Menthi Kura Pappu, Gummadikaya Kura and Perugu

Ingredients

• 1 cup kandi pappu (rinsed well)
• 2 cup menthi kura (tightly packed, finely chopped)
• 1 pcs onion (medium, finely chopped)
• 1 pcs tomato (medium, chopped)
• 3 pcs green chillies (slit lengthwise)
• 1 tbsp tamarind (paste, or a small lemon-sized ball soaked in 1/4 cup warm water)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice level)
• 3 cup water (for pressure cooking)
• 1.25 tsp salt
• 2 tbsp oil (for tempering)
• 1 tsp avalu
• 1 tsp jeelakarra
• 5 pcs garlic (cloves, lightly crushed)
• 2 pcs dried red chillies (broken into half)
• 10 pcs curry leaves
• 0.25 tsp hing

Instructions

1. 1

   Cook the dal: In a pressure cooker, add the rinsed toor dal, chopped fenugreek leaves, onion, tomato, green chillies, and turmeric powder. Pour in 3 cups of water and mix well. Close the lid and pressure cook for 4-5 whistles on medium heat, or until the dal is soft and mushy. Let the pressure release naturally.

2. 2

   Mash the dal and add seasonings: Open the pressure cooker once the pressure has settled. Using a whisk or a ladle, mash the dal mixture to a slightly coarse consistency. Add the tamarind paste (or tamarind water), red chili powder, and salt. Mix well. Turn on the heat and let the dal simmer for 4-5 minutes on low heat for the flavors to combine. Add a little hot water if the dal is too thick.

3. 3

   Prepare the tempering (poppu): Heat oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the cumin seeds, crushed garlic, and dried red chillies. Sauté for about 30 seconds until the garlic is fragrant and lightly browned. Finally, add the curry leaves and a pinch of hing. Be careful as the leaves will splutter. Cook for another 10 seconds.

4. 4

   Combine and serve: Pour the hot tempering over the simmering dal. Mix well and turn off the heat. Serve Menthi Kura Pappu hot with steamed rice and a dollop of ghee.

Ingredients

• 500 g Red Pumpkin (Peeled and cubed into 1-inch pieces)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 Dried Red Chilies (Broken in half)
• 0.25 tsp Asafoetida
• 10 Curry Leaves (Fresh)
• 1 Onion (Medium, finely chopped)
• 2 Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Grated, adjust to taste)
• 0.25 cup Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the pumpkin by peeling it, removing the seeds and fibrous parts, and chopping it into 1-inch cubes. Finely chop the onion and slit the green chilies.

2. 2

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.

3. 3

   Lower the heat slightly and add the cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and become fragrant.

4. 4

   Add the broken dried red chilies, asafoetida, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.

5. 5

   Add the chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes until the onions soften and become translucent.

6. 6

   Add the cubed pumpkin, turmeric powder, and salt. Mix everything thoroughly to ensure the pumpkin pieces are well-coated with the spices.

7. 7

   Stir in the grated jaggery and pour in 1/4 cup of water. Bring to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is fork-tender but still holds its shape.

Ingredients

• 1 l Whole Milk (For a creamier, traditional result. Do not use UHT milk.)
• 2 tsp Curd Starter (Use active, live culture yogurt from a previous batch or store-bought.)

Instructions

1. 1

   Boil and Thicken the Milk

   • Pour the whole milk into a heavy-bottomed pot.
   • Bring the milk to a rolling boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is key to evaporating some water content, which results in a thicker, creamier curd.
2. 2

   Cool the Milk to the Correct Temperature

   • Remove the pot from the heat and allow the milk to cool down until it is lukewarm. This can take 20-30 minutes.
   • The ideal temperature is between 105-115°F (40-46°C). To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, like a baby's bathwater, but not hot.
3. 3

   Inoculate the Milk

   • In a small bowl, whisk the curd 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, prevents the starter from curdling when added to the larger pot.
   • Pour the tempered starter mixture into the pot of warm milk. Stir gently just 2-3 times to ensure it's evenly distributed. Do not over-mix.
4. 4

   Set the Curd

   • Pour the inoculated milk into a setting container, such as a traditional clay pot (manchatti), glass bowl, or stainless steel vessel.
   • Cover the container with a lid and place it in a warm, dark, and draft-free place to set undisturbed.
   • Allow it to ferment for 6 to 8 hours in a warm climate, or up to 12-16 hours in a colder climate. The curd is set when it is firm and doesn't jiggle like a liquid when gently tilted.
5. 5

   Chill and Serve

   • Once the perugu has set perfectly, transfer the container to the refrigerator.
   • Chill for at least 3-4 hours. Chilling halts the fermentation process (preventing it from becoming too sour) and helps the curd to firm up further.
   • Serve chilled as a side with meals, or use it to make raita, buttermilk, or curries.