One of my favorite lunch combo is piping hot rice with oil glittering Ennai kathrikkai kara kuzhambu with chunky kootu and poriyal on the side- just yum! This week, i had to break my head literally as to what to cook, sambar has always been number one on list as its easy- with just one varuval on the side with appalam and pickle it will for sure taste heavenly. But just to break the routine we tried this combo, bit of work but was one comforting meal for a cold wintry day! I’ve always admired my friend Kavi’s cooking skills, who has contributed many recipes to our page, her ennai kathrikkai kuzhambu tops the list and that was my first choice for the gravy. Tried chow chow kootu from Kamala aunty’s space- what could i say, one of the best kootu recipe that I have ever tried! Vendakkai varuval from Mythreyi ‘s chettinad blog- which turned out yummy as well!
Lunch Idea / Vegetarian Lunch Menu / Lunch Dinner Menu 9 – South Indian Vegetarian Lunch Menu / Easy Lunch Ideas / Simple lunch Ideas / Lunch Recipes / Saturday Vegetarian lunch Ideas / Weekend Lunch Menu / Ennai Kathrikkai Kuzhambu Recipe / Kara Kuzhambu / Chow Chow Kootu / Vendakkai Varuval / Lunch Recipes
Here is what we had for lunch today (Click on the links to get the recipe)
Ennai Kathrikkai Kara Kuzhambu – Kavi’s recipe
Vendakkai Varuval – tried from Mythreyi’s Chettinadrecipesblog
Chop all the basics like onion, tomato and chilies. Wash the ladys finger and chow chow- chop them into pieces. Soak tamarind for kuzhambu. First get the tempering done for kuzhambu, let all the onion tomato mixture cook on one stove. In a pressure pan combine chow chow & dal and cook for 2 whistles, once done get the tempering done and finish it. Now start the vendakkai curry by frying onion, tomato & lays finger along with all the masala. Let this slow cook while you work on the kara kuzhambu. Once the onion gravy thicken add the tamarind and other spice powder let that simmer till the oil separates. Get the rice cooked in a regular pressure cooker or rice cooker and slowly start the kitchen clean-up. By then the vendakkai (ladys finger) must be done, garnish and switch off. Finally all thats left is the appalam- you may either deep fry those and store in air-tight container or brush a drop of oil in a pan and place the milugu appalam and fry on both sides till you see little bumpy bubbles. Using a flat spatula try folding them like shown and remove from pan. Let it cool a bit then store in air-tight container. Serve this lovely lunch to your family!
Have a great weekend!