Ukda Tandul, Kulith Saaru, Jeera Meera Kelo and Appalam

Ingredients

• 1 cup Horse Gram (Also known as Kulith or Huruli)
• 4 cup Water (For pressure cooking)
• 15 g Tamarind (Seedless, about a small lemon-sized ball)
• 0.5 cup Hot Water (For soaking tamarind)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 0.25 cup Fresh Coconut (Grated)
• 1 tsp Cumin Seeds
• 4 clove Garlic
• 0.5 tsp Black Peppercorns
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Soak and Cook Horse Gram (Soak: 6-8 hours, Cook: 25-30 mins)

   • Wash the horse gram thoroughly under running water. Soak it in 3-4 cups of water for at least 6-8 hours, or overnight.
   • Drain the soaking water. Transfer the soaked horse gram to a pressure cooker and add 4 cups of fresh water.
   • Pressure cook on medium heat for 8-10 whistles, or for about 25-30 minutes, until the grams are very soft and can be easily mashed.
2. 2

   Prepare Stock and Tamarind Water (5 mins)

   • Allow the pressure cooker to cool down naturally. Open the lid and strain the contents through a fine-mesh sieve into a large bowl.
   • Carefully collect all the cooking liquid (stock); this is the base for the saaru. Set the cooked horse gram aside for another dish (like Usli).
   • In a small bowl, soak the tamarind in 1/2 cup of hot water for 10 minutes. Squeeze the pulp well to extract its essence, then strain the liquid and discard the solids.
3. 3

   Grind the Masala Paste (3 mins)

   • In a small grinder or blender jar, combine the grated fresh coconut, cumin seeds, garlic cloves, and black peppercorns.

Ingredients

• 4 large Raw Banana (Firm and green)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Black Pepper (Freshly and coarsely ground for best flavor)
• 1 tsp Salt (Or to taste)
• 1 tsp Sugar (Optional, for a classic Gujarati sweet-tangy balance)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Bananas: Lightly oil your hands to prevent sap from staining them. Peel the raw bananas and slice them into uniform 1/4-inch thick rounds. Immediately place the slices into a bowl of cold water to prevent oxidation and browning. This step should take about 5-7 minutes.

2. 2

   Temper the Spices: Heat oil in a wide pan or kadai over medium heat. Once the oil is hot (about 1 minute), add the cumin seeds. Allow them to sizzle and become fragrant for about 30 seconds. Then, add the asafoetida and stir for a few seconds.

3. 3

   Sauté the Bananas: Thoroughly drain the water from the banana slices. Add the drained slices to the pan. Sprinkle turmeric powder, coarsely ground black pepper, and salt over them. Gently toss everything together to ensure the banana slices are evenly coated with the spices.

4. 4

   Cook Until Tender: Cover the pan with a lid and reduce the heat to low-medium. Cook for 6-8 minutes, stirring gently every 2-3 minutes to prevent sticking. The bananas are done when they are tender enough to be pierced easily with a fork but still retain their shape.

5. 5

   Add Finishing Flavors: Once the bananas are cooked, turn off the heat. Add the sugar (if using) and freshly squeezed lemon juice. Mix gently one last time to combine. The residual heat will dissolve the sugar.

6. 6

   Garnish and Serve: Garnish with finely chopped coriander leaves. Serve the Jeera Meera Kelo hot as a side dish with fresh rotis, phulkas, or alongside dal and rice.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.