South Indian Mini Feast

By Chef. Gayatri Singh - https://www.instagram.com/gayatriisingh/

Lemon Rice/Nimmakaya Pulihora/Chitranna

Serves 2

Ingredients

• 1½ cups cooked rice

• 1 onion, thinly sliced (optional)

• 2 to 3 green chillies, finely chopped (adjust to taste)

• ½ inch ginger, finely chopped

• 1 sprig curry leaves

• ½ lemon, juiced

• 1 tsp lemon zest (optional, but recommended for aroma)

• 1 fresh or dried red chilli

• 1½ tsp split urad dal (dried white lentils)

• ½ tsp asafoetida (hing)

• 1 tsp turmeric powder

• 1 tsp black pepper powder

• 1 tsp cumin seeds

• 1½ tsp white sesame seeds

• 1 tsp mustard seeds

• 5 to 6 black peppercorns

• 2 tbsp cashew nuts, roughly chopped

• A few fenugreek seeds

• Salt to taste

• 2 tsp vegetable oil

• Fresh coriander, chopped (for garnish)

• ½ inch ginger, julienned (optional, for garnish)

  Method

1. Heat oil in a large pan. Add the split urad dal and cook until lightly golden.

2. Add fenugreek seeds, dried red chilli, mustard seeds, and cashew nuts. Let the mustard seeds splutter.

3. Add asafoetida, cumin seeds, sesame seeds, curry leaves, and peppercorns. Sauté for about 20 seconds.

4. Add the sliced onion, turmeric powder, and salt. Sauté for 1 minute.

5. Add chopped ginger, green chillies, and black pepper powder. Cook until the onions turn golden brown.

6. Add the cooked rice. Sprinkle a little water to loosen it, then gently toss and cook for 2 to 3 minutes until well combined.

7. Add lemon zest and lemon juice. Toss well.

8. Garnish with fresh coriander and julienned ginger.

Serve hot with your favourite pickle or on its own. Garnish it with Curries and Varuvals Curry Leaves Podi to get the best flavour.

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Parupu Rasam

Serves 4

Ingredients

• Small gooseberry-sized tamarind

• 1 tomato, roughly chopped

• ¼ cup cooked Toor Dal, lightly mashed

• 2 tbsp Curries and Varuvals Rasam Powder 

• ½ tsp turmeric powder

• ½ tsp black pepper powder (optional)

• ½ tsp chilli powder (optional, for extra heat)

• ¼ tsp sugar or jaggery (optional)

• Salt to taste

• 2 tbsp fresh coriander, chopped

• 5 curry leaves

• 3 cups water (adjust for consistency)

Tempering

• 1 tbsp ghee or oil

• ½ tsp mustard seeds

• 2 dried red chillies

• 1 tsp cumin seeds

• 3 cloves garlic, crushed

• 1 sprig curry leaves

• Pinch of asafoetida (hing)

Method

1. Soak tamarind in hot water for 20 to 30 minutes. Extract the juice and dilute with water to make about 3 cups.

2. In a pan, add the chopped tomato with a pinch of salt and cook till soft and slightly mushy.

3. Add the tamarind water, turmeric, curry leaves and half the coriander. Bring it to a gentle boil.

4. Add the cooked Toor Dal and mix well. Adjust consistency with a little water if needed.

5. Add the Curries and Varuvals Rasam Podi, black pepper powder, chilli powder (if using), salt and sugar/jaggery. Let it come just to a boil. Do not overboil.

6. In a separate pan, heat ghee or oil. Add mustard seeds and let them splutter.

7. Add dried red chillies, cumin seeds, crushed garlic, curry leaves and hing. Let it sizzle for a few seconds.

8. Pour the tempering over the rasam.

9. Finish with fresh coriander.

Serve hot as is, or strain and enjoy it as a light, spiced broth.

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Ghee Podi Idli

Serves 3–4

Ingredients

For Idli Batter

• 2¼ cups idli rava

• 1 cup urad dal (white lentils)

For Podi Idli

• 1 tbsp Curries and Varuvals Milagai Podi (gunpowder)

• 1 tbsp ghee

Method

1. Soak the urad dal and idli rava separately overnight.

2. Strain and wash the urad dal well. Grind to a smooth, fluffy batter using minimal water (about ¼ to ½ cup).

3. Strain the idli rava as much as possible. Add it to the same blender and pulse 2 to 3 times. Mix into the ground dal.

4. Mix well, cover and ferment in a dark place for at least 24 hours, until the batter has risen and doubled.

5. Grease idli moulds generously. Pour the batter and steam with 1 cup water for 17 to 20 minutes.

6. Once the idlis are freshly steamed and still hot, add a spoonful of ghee to a plate. Sprinkle the milagai podi over the ghee.

7. Place the hot idlis directly on top so they soak up the ghee and podi.

Serve immediately. Soft, warm, and coated in that nutty heat.

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Mango Sheera (Mango Kesari/Baath)

Serves 4

Ingredients

• 1 cup rava (semolina)

• 8 to 10 tbsp ghee

• 1 cup Alphonso mango pulp (canned)

• 2 cups milk

• 1 cup sugar (adjust to taste, as canned mango pulp is usually quite sweet)

• ¼ cup cashew nuts and almonds, roughly chopped

• ¼ tsp saffron strands soaked in 1 tbsp warm milk

• ½ tsp cardamom powder

• ¼ tsp nutmeg powder

Method

1. Heat ghee in a large pan. Add the rava and roast on low heat until lightly golden and aromatic.

2. Meanwhile, heat the milk and bring it to a gentle boil. Roast the nuts separately and set aside.

3. Add the hot milk to the roasted rava, whisking continuously to avoid lumps.

4. Add saffron milk, cardamom and nutmeg. Mix well.

5. Add the mango pulp and cook on low heat for 2 to 3 minutes, stirring continuously.

6. Add sugar and roasted nuts. Mix well, cover and cook for another 5 minutes on low heat until thick and glossy.

7. Garnish with more nuts if you like.