KONGU LUNCH THALI

              THIS LUNCH THALI WHICH I AM PRESENTING IS NORMAL LUNCH MENU RECIPES OF KONGU REGION. THIS CONTAINS RICE ACCOMPANIED BY PARRUPU KULAMBU ( LENTIL CURRY) , PAVARKAI PULI KULAMBU ( BITTERGOURD IN TAMARIND SAUCE ) , PERGANGAI PORIYAL ( RIDGEGOURD FRY ) , TOMATO RASAM , CURD , SWEET AND APPALAM ( PAPAD )  , BANANA. 

PARRUPU KULAMBU ( LENTIL CURRY )
 
DHAL IS INCLUDED IN ALL OF THE INDIAN MENU. AS THE LENTILS ARE RICH SOURCE OF  PROTEIN  , ESSENTIAL FOR BODY GROWTH. THIS PARUPPU KULAMBU IS SERVED WITH RICE ALONG WITH GHEE. IT IS SIMPLE TO MAKE.

REQUIREMENTS :
TUVAR DHAL - 1 CUP
TOMATO  - 1
SHALLOTS -  6
GARLIC -  3 CLOVES
TURMERIC POWDER -  1/ 2 TSP
CUMMIN - 1/4 TSP
PEPPER CORNS - 1/ 4 TSP
TEMPERING :
 OIL  - 1 TSP
MUSTARD SEEDS -1/2 TSP
HING - 1/8 TSP
DRY CHILLY - 2
CURRY LEAVES
METHOD :
  IN A VESSEL ADD DHAL , TWO CUP OF WATER , SHALLOTS , GARLIC , TOMATO ,CUMMIN, PEPPER, TURMERIC  POWDER AND COOK IN MEDIUM FLAME.

 IN THE KONGU REGION THEY WILL COOK THE DHAL IN POTS WITH A SPOON OF CASTOR OIL , IT HELPS TO COOK DHAL QUICKLY.
 WHEN THE DHAL IS COOKED TO SOFT CONSISTENCY , MASH IT AND ADD REQUIRED SALT.
 ADD THE TEMPERING AND SERVE WITH RICE ACCOMPAINED BY A GALLOP OF GHEE.


ENJOY THE MEAL.