Lunch platter

Lunch platter for the day :

Vatha Kuzhambu with my home made ready mix

Cabbage Thoran

Arbi roast

Steamed moong sprouts with peanuts and cucumber

Phulkas

Methi matar paneer curry

Curd

Lemon pickle

Phulkas are soft, unleavened Indian flatbreads that are a staple in many households. Prepared from whole wheat flour, these round discs are rolled thin and cooked on an open flame. The intense heat causes them to puff up, creating a light and airy texture. Phulkas are versatile and serve as a perfect accompaniment to various curries and dishes, offering a wholesome and delicious component to your meal.

Indulge in the freshness of Moong Sprouts Salad, a vibrant dish featuring sprouted moong beans, crisp cucumber, and crunchy peanuts. The combination offers a delightful contrast in textures, from the tender sprouts to the juicy cucumber and the nutty crunch of peanuts. Tossed together with a light dressing, this salad is not only a feast for the senses but also a nutritious addition to your meal, brimming with protein and essential vitamins.

Lunch platter features a rich Vatha Kuzhambu paired with some delicious pan roasted ( colacassia )

having the home made ready to mix vatha Kuzhambu paste . A ready-to-use mix of Vatha Kuzhambu paste simplifies your cooking experience by providing a pre-prepared blend of essential ingredients.

Just add the paste to your dish, and you'll instantly infuse the robust and tangy flavors of Vatha Kuzhambu without the need for individual spice measurements. It's a time-saving solution for creating an authentic and delicious South Indian fav effortlessly. Recipe from my blog and YouTube channel.

Lunch also had rice with Cabbage Thoran.

Cabbage Thoran Kerala style is a delectable South Indian stir-fry that celebrates the simplicity and freshness of ingredients. Finely shredded cabbage is sautéed with mustard seeds, coconut oil , minced green chilies , split udad dal , curry leaves, minced onions and grated coconut, imparting a burst of flavors. The result is a crunchy and vibrant side dish that perfectly balances the earthy sweetness of cabbage with the aromatic blend of spices. Salad was a healthy combination of steamed moong sprouts, peanuts, and cucumber.

Warm airy Phulkas alongside the flavorful Methi Matar Paneer Curry .

Some refreshing curd and homemade Lemon Pickle.

Savor the bold flavors of Vatha Kuzhambu, a South Indian delicacy. This tangy and spicy tamarind-based curry is infused with a unique blend of spices and complemented by the depth of my homemade ready mix. Immerse your palate in the rich, aromatic notes of this traditional dish, as it tantalizes your taste buds with every delightful spoonful.

A ready-to-use mix of Vatha Kuzhambu paste simplifies your cooking experience by providing a pre-prepared blend of essential ingredients. This convenient mix typically includes tamarind, spices, and other seasonings, saving you time and effort in the kitchen. Just add the paste to your dish, and you'll instantly infuse the robust and tangy flavors of Vatha Kuzhambu without the need for individual spice measurements. It's a time-saving solution for creating an authentic and delicious South Indian curry effortlessly.

Cabbage Thoran Kerala style is a delectable South Indian stir-fry that celebrates the simplicity and freshness of ingredients. Finely shredded cabbage is sautéed with mustard seeds, split udad dal , curry leaves, minced onions and grated coconut, imparting a burst of flavors. The result is a crunchy and vibrant side dish that perfectly balances the earthy sweetness of cabbage with the aromatic blend of spices.

Arbi Pan Roast is a delightful dish where colocasia (arbi) is pan-roasted to golden perfection. The colocasia is first boiled, peeled, and then pan-fried until a crispy exterior forms. This cooking method enhances the natural nutty flavor of arbi while maintaining a tender inside. The dish is seasoned with a blend of spices, offering a satisfying crunch and a burst of savory goodness in every bite.

Cabbage Thoran :

Ingredients :

3 cups chopped cabbage,

1 cup grated coconut .

1/4 cup chopped onion.

Chopped green chillies .

Some curry leaves .

pinch of turmeric powder.

Salt.

1 tbsp coconut oil

For tempering :

1 tbsp coconut oil.

1/2 tsp mustard seeds .

1/2 tsp split udad dal.

2-3 red chillies.

Curry leaves.

Method :

Take a bowl .

Add 3 cups chopped caggage to a bowl .

Add 1 cup grated coconut.

1/4 cup chopped onion .

chopped green chillies.

Some curry leaves .

Pinch of turmeric powder.

Salt .

1 tbsp coconut oil .

Mix all these well with a spatula.

Take a pan add 1 tbsp coconut oil .

Add 1/2 tsp mustard seeds.

1/2 tsp split udad dal .

Red chillies.

Curry leaves .

Add the mixed cabbage to the pan and cook without adding water .

Within minutes the cabbage thoran is ready.

Arbi roast :

Ingredients

2 cups small arbi/ colacassia/ taro , whole ones, dont chop

1/2 tsp mustard seeds

1/2 tsp split udad dal

2-3 red dry broken chillies

3 tbsp sesame oil

some curry leaves

salt as required

For the masala coating

1 tsp coriander powder

pinch of turmeric powder

1 tsp kashmiri chilli powder

pinch of asafoetida powder

pinch of salt

2 tbsp besan flour or rice flour

Method :

1. First wash the arbi well two to three times, and pressure cook the arbi for 2-3 whistles or cook on stove top till they are just about soft and cooked . This is very crucial; to get perfect roast as the arbi turns mushy very quickly with even one extra whistle.

2. Release the pressure carefully, and allow to cool after rinsing them in cool water so that they stop getting mushy .

3. Now take a bowl and add all the masala ingredients mentioned above, add in the coriander powder, chili powder, turmeric powder , asafoetida powder , pinch of salt. mix all these well . keep aside .

4. Now heat about 2 tbsp sesame oil in a pan, allow the mustard sees to splutter, add in split udad dal, chana dal, some curry leaves.

5. Slice the arbi after peeling them into roundels keeping them little thicker slices .

6. Now toss the arbi gently in the bowl of the dry masalas that we prepared, lastly add the besan flour or rice flour to coat the arbi, make sure to toss well but gently as you dont want to mash them . dont add any water, as the arbi would be moist after cooking . and the dry masalas will coat the arbi well .

7. Now take these well coated arbi roundels to the pan in which we have prepared the oil tempering , toss well in the tempering and allow to cook well covered , so that no water drips in , this way the arbi gets a nice roasted skin and occasionally open the lid to check in so that it is coated evenly , remove when the exterior of arbi looks crisp and browned well .

8. you can bake these too to get a nice roasted effect .

9. Enjoy with lemon rasam, pepper rasam or Mysore rasam .

10. Sauteeing in an iron kadai will give even better roasted effect and a crunchy coat .

Ingredients to make the vatha kozhambu powder

1/3 cup coriander seeds

2 tbsp chana dal

2 tbsp toor dal

2 tsp cumin seeds

1 tsp pepper

1 tsp udad dal

1/2 tsp asafoetida powder

red chillies

1 tsp methi seeds

Method

• Roast all above on a low heat , till fragrant , powder to a smooth texture .

• Store this for making delicious Vatha kozhambu or even for making flavorsome curries .

• To make the vatha kozhambu paste for making instant Vatha kozhambu

  Ingredients

• 1 small orange size tamrind ,

• extract juice to make 4-5 cups of tamrind water

• 1/4 cup gingelly oil

• 1tsp mustard seeds

• 2 tbsp dried black nightshade ( Manathakaali )

• 1 tsp cumin seeds

• asafoetida powder

• some broken red chillies

• 1 tsp methi seeds

• 1 tbsp toor dal

• some curry leaves

• salt as needed

• a pinch of jaggery about a tsp check video for method

Watch my YouTube video for the making of this paste .