Lunch platter

Lunch menu

This lunch platter is a delightful blend of mild flavors of pepper and cumin and a wholesome goodness.

To begin with a refreshing Gooseberry Rasam,with its subtle tanginess offering a soothing start.

The Snake Gourd (Podalangai) Poricha Kootu with its comforting harmony of lentils and vegetables, while the Beetroot Poriyal added a touch of earthy sweetness and vibrancy to the ensemble.

Last but not the least a creamy Curd Rice, a cooling companion that balanced the array of flavors .

The Raw Tomato Snake Gourd Pith Curry Leaves Chutney offered a mild, herbal note, complementing the main dishes gracefully.

Marachini Appalam (Tapioca) to provide a crisp finale, to our satisfying lunch.

Lunch menu :

☘️Gooseberry rasam ( Nellikai )

☘️Podalangai poricha kootu

☘️beetroot poriyal

☘️snake gourds pith , curryleaves and raw tomato chutney

☘️Curd rice

☘️Tapioca appalam

Recipes:

Gooseberry rasam

Delicious healthy immune boosting rasam with the goodness of amla/Gooseberries . First prepare a paste

1/2 tsp cumin

1/4 tsp pepper corns

1 tsp coriander seeds

small piece of ginger

2 green chilies

3 tbsp grated amla ,

handful of coriander leaves , make a paste . keep aside .

Method

Take a vessel , add some water about 1 cup ,

add 2 small chopped tomatoes ,

add 1/4 tsp turmeric powder

add salt ,few curry leaves, allow to boil till tomatoes soften .

add the ground paste ,

add cooked dal water , adjust taste , allow to boil gently till a froth is reached, switch off remove and garnish with coriander leaves add ghee tempering of 1 tbsp ghee, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, few curry leaves , 2 red chilies .

Podalangai poricha kootu :

Ingredients

3 small snake gourds seeds removed if any.
1/3 cup of toor dal and 3 tbsp of moongdal / ( optional )

you can also use amix of both moong dal and toor dal
1/2 cup of grated coconut

Salt to taste

To roast and grind with  grated coconut .

3 tsp of urad dal
1 black pepper
1/2 tsp cumin seeds to be ground raw with coconut
2 red chillies
Pinch of turmeric powder
Pinch of asafoetida/hing powder

1/2 cup grated coconut

For seasoning

sprigs of curry leaves

½ tsp mustard seeds

1 or 2 smal dry red chillies.

Method

1. Pressure-cook the dals and keep aside after mashing them with a ladle while still hot so that it becomes nice and smooth.

2. Finely chop the snake gourds after washing them. Cook them in a pan with little water, pinch of turmeric powder, salt and some curry leaves.

3. You can also pressure cook the vegetables, dals, with turmeric powder and salt all together, but shouldnt make them too mushy.

4. Meanwhile roast the ingredients given under roast and grind and along with grated coconut , grind to a paste and keep aside.

5. When the snake gourds have cooked almost soft but not too mushy, add the cooked and mashed dals to the vegetables, and the ground paste and mix well. . Check for salt and let it simmer on a low till it attains a little thick gravy consistency but not too thick either as you want to mix this with rice and eat. Add little water if it becomes too thick while cooking.

6. When the desired consistency is achieved, remove and prepare the seasoning by spluttering the mustard seeds with more curry leaves., red chillies if you want , mustard seeds and pour onto the hot kuzhambu.
   
   Serve hot with plain rice and papad or raita / pachadi.

Beetroot Thoran :

Beetroot Thoran is a simple yet vibrant South Indian stir-fry that celebrates the earthy sweetness of beetroots. Grated or finely chopped beetroot is sautéed with a tempering of mustard seeds, curry leaves, and grated coconut. This dish not only captivates with its beautiful crimson hue but also delights the palate with the harmonious combination of spices and the natural flavors of beetroot. Beetroot Thoran is a nutritious and flavorful side dish that pairs wonderfully with rice or Indian breads, adding both color and taste to your meal.

Recipe :

Ingredients:

1. 2 cups grated or finely chopped beetroot

2. 1/2 cup grated coconut

3. 1 tablespoon oil (preferably coconut oil)

4. 1 teaspoon mustard seeds

5. 1 teaspoon urad dal (split black gram)

6. 1-2 green chilies, finely chopped

7. A pinch of asafoetida (hing)

8. Curry leaves

9. Salt to taste

Instructions:

1. Preparation:

   • Wash, peel, and grate or finely chop the beetroot.

2. Cooking:

   • Heat oil in a pan. Add mustard seeds and let them splutter.

   • Add urad dal and sauté until it turns golden brown.

   • Add chopped green chilies, curry leaves, and a pinch of asafoetida. Sauté briefly.

3. Add Beetroot:

   • Add the grated or chopped beetroot to the pan. Mix well.

4. Cooking Thoran:

   • Cook on medium heat, stirring occasionally. Sprinkle a little water if needed.

   • Cover the pan with a lid to help beetroot cook faster. Stir occasionally.

5. Add Coconut:

   • Once the beetroot is almost cooked (tender but with a slight crunch), add grated coconut. Mix well.

6. Seasoning:

   • Adjust salt according to taste. Continue to cook for a few more minutes until the coconut is well combined and the beetroot is cooked through.

7. Serve:

   • Remove from heat. Your Beetroot Thoran is ready to be served.

Enjoy Beetroot Thoran as a side dish with rice or any Indian flatbread. Adjust the spiciness by varying the amount of green chilies according to your preference.

Podalangai Vithai Thogayal:

Ingredients

1/2 cup snakegourds seeds with tender pith

1 tsp udad dal

1/2 tsp pepper

Berry size Tamrind

Few sprigs of curry leaves

2-3 red chilies

4 tbsp coconut

Small piece of ginger

Salt

1tsp oil

Add oil to a pan

Add ingredients mentioned for roasting starting with dal , red chilies , curry leaves , snake gourd pith , Tamrind , salt

Oil roast , allow to cool

Grind to a smooth paste with coconut

Sprinkles of water can be added . Add tempering of oil mustard seeds curry leaves

The Thogayal tastes good with rice or as an accompaniment with dosa for a change .

Another method of making this delicious thogayal given below

Ingredients

2 spoons oil

4 dried chilli

2 spoon bengal gram

a pinch of fenugreek seeds

2 spoon urad dal

seeds from 1 snake gourd

2 to 3 spoon grated coconut

Small piece of tamarind

2 spoon gingelly oil

1/ 4 spoon mustard for tempering

1/4 spoon asafoetida

Few curry leaves for tempering

Grind after roasting ingredients.