Day 10

Day 11

Our Mahalaya lunch . Day 11

This has been the best lunch so far I feel during the period of Mahalaya paksham .

The Bittergourd poricha kootu went so well with the dishes as Thani kootu was the main side dish .

Using the base gravy of Thani kootu , I prepared yellow pumpkin Kootu and cluster beans kootu . It was a challenge as I cannot use chana dal or red chilies for Mahalaya, the substitute of udad dal , moong dal , and pepper cumin to prepare Thani kootu turned out great . The thick gravy tasted so finger licking good 😋

The mild bitterness from the Pavakkai poricha kootu was not evident when enjoyed with the tangy spicy sweet side dishes .

🍀Thani kootu

🍀Parangikai kootu

🍀Kothavarangai kootu

🍀Pavakkai poricha kootu

🍀Avarakkai Thoran

🍀Citron rasam

🍀Podalangai curd pachadi

🍀rice , ghee / nei , moong dal

🍀Pirandai Thogayal ( not in frame )

Check my YouTube channel for the recipes

Thani kootu recipe prepared the usual way from my blog .

Please note recipes for Mahalayalunch menu is different than usual . Thani kootu recipe is modified for Mahalaya paksham cooking . For the regular way of preparing Thani kootu please check my blog . https://www.youreverydaycook.com/blog...

Thani Kootu for Mahalaya Paksha

1. Oil roast with 1 tbsp sesame oil

2 tbsp moong dal

1 tbsp udad dal

1 tsp pepper

1 tsp cumin seeds

Some curry leaves

1/2 cup coconut .

Other ingredients :

1 big lime size tamrind , soaked in warm water

. 1/2 tsp turmeric powder Salt

Method :

Cool and grind to a smooth paste , the ingredients we roasted in oil .

Now in a heavy bottomed kadai add 3-4 tbso sesame oil Prepare tempering with 1 tsp mustard seeds 1 tsp split udad dal Few curry leaves , add turmeric powder , salt Add the tamarind water .

Add 1 berry size jaggery piece . Add the ground paste , mix well and allow the mixture to boil till thickened and oil releases. Add about 1/2 cup or less of more roasted coconut to the muxture .

Thani kootu is ready . Use this to make other kootu varietiessuch as cluster vesbs , avarakkai , podalangai , parangikai etc .

The thani kootu by itself is a delicious side dish . For the authentic way of preparing thani kootu as is normally done please check my blog https://www.youreverydaycook.com/blog...

2. Ground coconut paste for bittergourds poricha kootu .

1/2 cup grated coconut

1 tsp cumin seeds

1/2 tsp pepper corns

3. Citron rasam

Given below a recipe for rasam prepared the usual way ( not for Mahalaya Paksham ) for Mahalaya Paksha cooking I have modified .

Ingredients for Narthangai Rasam 1 (Citron fruit raw)

1 Tomato Chopped

1 Green Chilli Slit

1 /2,tsp Turmeric Powder

2 tsp Oil

1 tsp Jaggery

1 tsp Mustard Seeds

Few Curry Leaves A

Pinch Asafoetida

Coriander Leaves

Salt to Taste

Rasam Powder:

2 tsp Pepper seeds

1 tsp Cumin Seeds

1 Red Chilli How to make Narthangai Rasam( citron rasam )

Chop the narthangai and squeeze out the juice into a cup and keep aside .

Prepare coarse rasam powder from ingredients given above .

You can also use home made rasam powder from stock but freshly ground powder tastes amazing .

Keep a kadai on heat , add oil , prepare tempering with mustard seeds , curry leaves , asafoetida powder ,

Now add the ground powder and fry for a minute. Crush the chopped tomatoes in hand and add them to the kadai.

Add green chilli, turmeric powder, jaggery and required salt.

Add required water and cook the tomatoes well. When the foam starts forming on top, switch off the flame. Garnish with coriander leaves and pour the juice.

Mix well and serve with hot rice.

Watch my YouTube video for the lunch menu for day 10

Watch the above YouTube video for Day 11 lunch menu