TAMIL NADU LUNCH MENU

In this tamil nadu lunch menu , I included  rice, drumstick sambar, beetroot chops, vendaikai morkulambu , kerai kootu, rasam , valaipoo vadai, curd , appalam , paruppu payasam.

Drumstick SAMBAR

Ingredients:

 Red gram dhal -100 gm

Drumstick ( chopped ) -100 gm

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil-1tsp

For grinding:

Grated coconut-4tbsp

Green chilly-4 nos

Tamarind –an arecanut size

Cumin seeds- ¼ tsp

Asafoetida-a pinch

(Using water to grind and make fine paste) 

For seasoning:

Dry chilly-4nos

Mustard seed- ¼ tsp

Bengal gram dhal- ¼ tsp

Black gram dhal- ¼ tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Cook the red gram dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, Bengal gram dhal, black gram dhal fry till they crackle and then add the dry chilly and curry leaves , drumstick.

Veggies are in half-cooked stages add the grinded ingredients and salt .allow to simmering it.

Then add the boiled dhal cook for some more minutes.

Serve garnished with coriander leaves.

Valaipoo kootu ( Plantainflower with lentils )

  I had lot of valaipoo , so I tried this with tuvar dhal. It came well. it tastes different from other kootu.

Requirements :

 Plantain flower – 1 cup

Tuvar dhal -  1 cup

Pearl Onion – 5

Tomato – 1

Coconut oil – 1 tbs

Curry leaves

To grind :

Coconut grated – 2 tbs

Cumin – ½ tsp

Green chilly – 5 – 6

Method :

In a cooker , add plantain flower , tuvar dhal , tomatoand cook for two whistles.

Grind coconut , cumin and green chilly.

Add this to the cooker and allow to boil.

Heat a kadai , add oil followed by mustard seeds and curry leaves. Add  this seasoning and serve.

Suraikai (bottle gourd ) kootu

Requirements :

Bottlegourd (cut) – 1 cup

Tuvar dhal  - 2 tbs

Gram dhal – 1 cup

Turmeric powder – ½ tsp

To grind :

Grated coconut – 4 tbs

Green chilly – 6

Cumin seeds – 1/ 2 tsp

Method :

In a pressure cooker , add bottlegourd , lentils , turmeric and required water.

Cook for two whistles.

Add the grounded paste and allow to boil till raw smell leaves.

Add the seasoning ( sauté mustard and curry leaves in oil ).

Ready to serve.