Steamed Rice, Tomato Kura, Ulava Charu and Perugu

Ingredients

• 750 g Tomatoes (Approx. 5-6 medium, ripe and finely chopped)
• 300 g Onion (Approx. 2 medium, finely chopped)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tsp Chana Dal (Split chickpeas, optional for extra crunch)
• 0.25 tsp Asafoetida (Hing)
• 3 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 tbsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (Use hot water for best results)
• 0.5 tsp Garam Masala
• 2 tbsp Cilantro (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a kadai or heavy-bottomed pan over medium heat.
   • Once the oil is hot, add mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn light golden brown.
   • Add the asafoetida, slit green chilies, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
2. 2

   Sauté Aromatics

   • Add the finely chopped onions to the pan and sauté for 5-6 minutes, stirring occasionally, until they become soft and translucent.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook Tomatoes and Spices

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 30 seconds to toast the spices.
   • Immediately add the chopped tomatoes and salt. Mix everything well to coat the tomatoes with the spices.

Ingredients

• 1 cup Horse Gram (Also known as Ulavalu)
• 6.5 cups Water (6 cups for cooking lentils and 0.5 cup for tamarind)
• 20 g Tamarind (Seedless, about a small lemon-sized ball)
• 2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 pcs Dried Red Chillies (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chillies (Slit lengthwise)
• 1 tsp Ginger-Garlic Paste
• 1 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1.5 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Butter (Optional, for a richer finish)

Instructions

1. 1

   Soak the Horse Gram (Overnight)

   • Rinse the horse gram thoroughly under running water to remove any debris.
   • Place the rinsed horse gram in a large bowl and cover with at least 4 cups of water.
   • Let it soak for a minimum of 8 hours, or preferably overnight. This step is crucial for softening the tough lentils.
2. 2

   Cook Horse Gram and Extract Broth (55 minutes)

   • Drain the soaking water. Transfer the soaked horse gram to a pressure cooker.
   • Add 6 cups of fresh water. Secure the lid and pressure cook on medium-high heat for 12-15 whistles, or for about 45-50 minutes, until the lentils are completely soft and mushy.
   • Allow the pressure to release naturally. Once safe to open, strain the cooked mixture through a fine-mesh sieve into a large pot, collecting all the liquid. This dark, nutrient-rich liquid is the 'ulava charu'.
   • Press the cooked lentils gently with a spoon to extract maximum liquid. Set the leftover cooked lentils aside for other dishes.
3. 3

   Prepare Base and Simmer (15 minutes)

   • While the horse gram cooks, soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain it, discarding the solids.

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.