Steamed Rice, Sorakaya Pulusu, Kanda Bachali Kura and Perugu

Ingredients

• 500 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
• 25 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 large Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 2 pcs Green Chilli (Slit lengthwise)
• 1 tsp Ginger Garlic Paste
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1 tbsp Rice Flour
• 1 tsp Salt (Adjust to taste)
• 2.5 cup Water (Divided for soaking tamarind and for the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind & Vegetables

   • Soak the tamarind in 1 cup of warm water for 15 minutes.
   • Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve and set the tamarind water aside.
   • While the tamarind is soaking, peel and chop the bottle gourd into 1-inch cubes, finely chop the onion and tomato, and slit the green chillies.
2. 2

   Temper the Spices (Tadka)

   • Heat oil in a medium-sized pot or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn a light golden brown.
   • Add the curry leaves and hing, and sauté for another 15 seconds until fragrant.
3. 3

   Sauté the Aromatics

   • Add the chopped onions and slit green chillies to the pot. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.

Ingredients

• 250 g Elephant Foot Yam (Peeled and cut into 1-inch cubes)
• 3 cup Malabar Spinach (Roughly chopped, packed)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 15 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Ginger Garlic Paste
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 2 pcs Dry Red Chilli (Broken in half)
• 10 pcs Curry Leaves
• 0.5 tsp Turmeric Powder (Divided use)
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1 tsp Salt (Divided use, adjust to taste)
• 3 cup Water (For boiling yam and making gravy)

Instructions

1. 1

   Preparation

   • Apply a little oil to your hands to prevent itching. Peel the elephant foot yam and cut it into 1-inch cubes. Rinse thoroughly.
   • Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
2. 2

   Cook the Yam

   • In a medium pot, combine the yam cubes, 2 cups of water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
   • Bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the yam is tender when pierced with a fork but still holds its shape.
   • Drain the water completely and set the cooked yam aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Add cumin seeds, urad dal, chana dal, and broken dry red chillies. Sauté for about 1 minute until the dals turn a light golden brown.

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.