It been a while since I posted under lunch menu series and here is a vegetarian style menu which I typical pick for a saturday’s lunch. Today’s menu is very simple – some kara kuzhambu using drumsticks which I to prepare like a poricha kuzhambu and to go with it I made keerai poriayal and carrot urundai along with regular rasam, yogurt and pappad. I picked Radhika’s blog for a simple comforting rasam and Shanthi’s blog for this lovely Keerai stir-fry. Both turned out great and thank them for sharing those recipes. Here goes the menu…. enjoy!
Lunch Idea / Vegetarian Lunch Menu / Lunch Dinner Menu 5 – South Indian Vegetarian Lunch Menu / Easy Lunch Ideas / Simple lunch Ideas / Lunch Recipes
Please check these recipes by clicking on the link given below
2. Collard Greens Poriyal – Shanthi’s blog – 7am Suvai
4. Rasam – Radhika’s blog – foodfor7stagesoflife
6. Appalam / Pappad
Here goes the plan..
Soak tamarind for both rasam and kara kuzhambu. Wash and chop the Collard greens and keep it ready. We need onions chopped for kuzhambu, carrot urundai and keerai. Keep some tomatoes crushed and chop the garlic. Grate the carrot and coconut. Use some coconut to make a paste for the kuzhambu. Powder some pottukadai/dalia and keep aside. Now you are all set to start cooking. Get the kuzhambu started , saute the onions and get the masala cooking over low flame. While thats cooking work on the sauteing for carrot urundai. Fry the grated carrot along with onions and keep the mixture to cool Then work on the keerai poriyal which would only take few minutes to make. Once thats done garnish with coconut and finish it. Now by this time the drumstick might have been cooked fully in kara kuzhambu with the oil floating on top. Add the coconut paste, simmer for few minutes and finish. Finally do the tempering for rasam, add the tamarind mixture. Once it starts to boil switchoff and garnish with coriander leaves. Now cook plain rice either picking the pressure cooker or rice cooker. By this time the carrot mixture must have come to room temperature, add the pottukadai powder and roll them into small balls and keep them refrigerated. Clean up the kitchen and then when you are ready for lunch, heat oil in kadai, fry the appalam first and then fry those carrot urandai and serve hot lunch.