Steamed Rice, Vankaya Pulusu, Kandi Podi and Ghee

Ingredients

• 250 g Eggplant (small, tender variety)
• 2 tbsp Tamarind (seedless, packed)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 3 piece Green Chili (slit lengthwise)
• 1 tsp Ginger Garlic Paste
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 10 piece Curry Leaves
• 0.25 tsp Asafoetida
• 0.25 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tbsp Jaggery (powdered or grated)
• 1 tsp Salt (adjust to taste)
• 2 cup Water (divided)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind and Eggplant

   • Soak the tamarind in 1 cup of hot water for 15 minutes.
   • Squeeze the pulp thoroughly to extract the juice, then strain through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
   • Wash the eggplants, trim the stems, and cut them into 1.5-inch pieces.
   • Immediately place the cut eggplant pieces in a bowl of water with a pinch of salt to prevent them from browning.
2. 2

   Temper the Spices

   • 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, fenugreek seeds, and asafoetida. Sauté for 15-20 seconds until fragrant.
   • Add the curry leaves and slit green chilies, and cook for another 30 seconds, being careful as they may splutter.
3. 3

   Build the Gravy Base

   • Add the finely chopped onions and sauté until they turn soft and translucent, which should take about 4-5 minutes.

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas.)
• 0.25 cup Chana Dal (Also known as split Bengal gram.)
• 2 tbsp Urad Dal (Also known as split black gram.)
• 10 pcs Dried Red Chilies (Use Byadgi for color or Guntur for heat. Adjust to taste.)
• 1 tbsp Cumin Seeds
• 1 tbsp Coriander Seeds
• 5 cloves Garlic (Optional, but adds a pungent flavor.)
• 10 leaves Curry Leaves (Optional, use fresh for best aroma.)
• 0.5 tsp Hing (Also known as asafoetida.)
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Sesame Oil (For roasting chilies, can use any neutral oil.)

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan or kadai over low-medium heat. Add the toor dal and dry roast, stirring continuously for 6-8 minutes until it turns light golden brown and releases a nutty aroma.
   • Transfer the roasted toor dal to a large plate to cool.
   • In the same pan, roast the chana dal for 4-5 minutes until golden, then add it to the plate.
   • Finally, roast the urad dal for 2-3 minutes until it turns a pale golden color and add it to the plate with the other lentils.
2. 2

   Roast Spices and Aromatics

   • Return the pan to the heat. Add the cumin and coriander seeds and roast for about 1 minute until they become fragrant and slightly darker. Transfer them to the plate.
   • Add 1 tsp of sesame oil to the pan. Add the dried red chilies and roast for 1-2 minutes until they puff up and turn a deeper red. Be careful not to burn them. Add them to the plate.
   • If using, add the curry leaves and roast until crisp. If using garlic, add the cloves and roast until light brown spots appear. Add both to the plate.
3. 3

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer and let them cool down completely to room temperature. This is a crucial step and takes about 30-40 minutes.

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.