Steamed Rice, Mukkala Pulusu, Dondakaya Vepudu and Biyyam Vadiyalu

Ingredients

• 2 tbsp Tamarind (seedless, packed)
• 3.5 cup Water (divided for soaking and cooking)
• 1 pc Drumstick (cut into 2-inch pieces)
• 1 cup Bottle Gourd (peeled and cubed)
• 1 cup Yellow Pumpkin (peeled and cubed)
• 1 medium Onion (peeled and quartered)
• 2 pc Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 2 tbsp Jaggery (grated or powdered)
• 1.5 tsp Salt (or to taste)
• 1 tbsp Rice Flour
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 2 pc Dried Red Chili (broken into halves)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind & Vegetables

   • Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract all the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
   • While the tamarind is soaking, wash, peel, and chop all the vegetables as specified in the ingredient list.
2. 2

   Cook the Vegetables

   • In a large, heavy-bottomed pot, combine the chopped drumstick, bottle gourd, pumpkin, quartered onion, and slit green chilies.
   • Add 3 cups of water, turmeric powder, and 1 tsp of salt. Stir to combine.
   • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and cook for 10-12 minutes until the vegetables are tender but still hold their shape.
3. 3

   Add Flavorings

   • Pour the prepared tamarind extract into the pot with the cooked vegetables.
   • Add the grated jaggery, red chili powder, and the remaining 0.5 tsp of salt. Stir gently to combine without mashing the vegetables.
   • Allow the pulusu to simmer uncovered for 5-7 minutes, letting the raw smell of the tamarind dissipate and the flavors meld.

Ingredients

• 500 g Ivy Gourd (Washed, dried, and sliced into thin rounds)
• 4 tbsp Vegetable Oil
• 3 tbsp Peanuts (Raw)
• 5 pcs Dried Red Chilies (Adjust to your spice preference)
• 5 cloves Garlic
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 tbsp Desiccated Coconut (Unsweetened (optional))

Instructions

1. 1

   Prepare the Spice Powder

   • In a small, dry pan over low heat, roast the peanuts for 4-5 minutes until they are aromatic and lightly browned. Remove and set aside to cool.
   • In the same hot pan, add the dried red chilies and cumin seeds. Roast for about 1 minute until fragrant, being careful not to burn them.
   • If using, lightly toast the desiccated coconut for 30 seconds until it turns a pale golden color.
   • Once all roasted ingredients have cooled completely, transfer them to a blender or spice grinder along with the garlic cloves.
   • Pulse a few times to create a coarse powder. A coarse texture is key for the final dish. Set this powder aside.
2. 2

   Temper and Sauté the Ivy Gourd

   • Heat 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.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
   • Add the curry leaves and asafoetida (hing). Sauté for another 30 seconds until the leaves are crisp.
   • Add the sliced ivy gourd (dondakaya) to the pan. Sprinkle with turmeric powder and salt. Mix thoroughly to ensure the slices are evenly coated with the oil and spices.

Ingredients

• 1 cup Sona Masuri Rice (Or any short-grain raw rice)
• 0.25 cup Sabudana (Also known as sago or tapioca pearls)
• 5 pcs Green Chillies (Adjust to your spice preference)
• 1 tbsp Cumin Seeds
• 1 tbsp Sesame Seeds (White or black)
• 1.5 tsp Salt (Adjust to taste)
• 6 cup Water (For cooking the porridge)
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Soak Rice and Sago

   • Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
   • In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Grind the Batter

   • Drain all the water from the soaked rice and sabudana.
   • Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
   • Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3. 3

   Cook the Porridge

   • Pour the ground batter into a heavy-bottomed pot or kadai.
   • Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
   • Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
   • The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4. 4

   Add Spices and Cool

   • Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
   • Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5. 5

   Pipe and Sun-Dry

   • Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
   • Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
   • Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
   • After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6. 6

   Store the Vadiyalu

   • Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
   • Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7. 7

   Fry and Serve

   • Heat vegetable oil in a kadai over medium-high heat for deep frying.
   • To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
   • Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
   • Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
   • Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.