Lunch Menu 2 – Moringa leaves stir fry/Murungai keerai poriyal – Elephant yam fry/Chenai Kilangu fry – Horse gram rasam/Kollu rasam – Rice

lunch menu 2 - Elephant yam fry-kollu rasam-murungai keerai poriyal

MORINGA LEAVES STIR FRY/MURUNGAI KEERAI PORIYAL

PREP TIME: 15 Mins

COOKING TIME: 15 Mins

Ingredients

Murungai Keerai – 1 Cup

Onion – 1

Toor dal – ½ cup

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Dry red chilli – 1

Chilli powder – ½ teaspoon

Salt – per taste

Oil – 1 teaspoon

Procedure

STEP 1: Clean the Keerai (discard the stems and the yellow leaves) and wash well.

STEP 2: Add the toor dal to a pressure cooker and cook for 3 whistles. The dal shouldn’t be mushy.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, red chilli and onion.

STEP 4: Add the Keerai and cook for 5 minutes.

STEP 5: Add chilli powder and ½ cup water. Mix well. Cover and cook for 10 minutes.

TIP: Cleaning the Keerai takes time but it’s still worth the time as the leaves are the most nutritious part of the plant with lot of vitamins and proteins.

Murungai KeeraiMurungai keerai ingredientsMurungai Keerai final

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ELEPHANT YAM FRY

PREP TIME: 20 Mins

COOKING TIME: 20 Mins

Ingredients

Elephant yam/Chenai Kilangu – 1 Cup

Turmeric powder – ¼ teaspoon

Chilli powder – 3 teaspoons

Coriander powder – 1.5 teaspoons

Tamarind extract/juice – ½ cup thick extract

Salt – per taste

Oil – 5 teaspoons

Procedure

STEP 1: Clean and chop the yam into thin squares (1 inch pieces). Heat water in a pan, add the yam pieces with little turmeric powder for 10 minutes.

STEP 2: In a bowl combine chilli powder, salt, coriander powder and tamarind juice.

STEP 3: Add in the boiled yam. Make sure the masala mixture gets coated on all the pieces. Let it relax for 15 minutes.

STEP 4: Heat a pan, add the marinated yam pieces one by one (in batches of 5 – 7 pieces each time) and sprinkle some oil and cook till the yam turns turn golden brown on all sides.

TIP: This fry tastes good with curd rice.

Elephant yam cleanedElephant yam fry ingredientsElephant yam marination ingredientsElephant yam fry marinationElephant yam fry

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KOLLU/HORSE GRAM RASAM

PREP TIME: 5 Mins

COOKING TIME: 10 Mins

Ingredients

Kollu/horse gram– ½ cup

Tomato – 1

Cumin seeds – 2 teaspoons

Pepper – 1 tea spoon

Garlic – 2 pods

Dry red chilli – 1

Tamarind extract/juice – 1 cup

Curry Leaves – 1 sprig

Mustard – 1 teaspoon

Asafoetida – ¼ teaspoon

Salt – per taste

Oil – 1 teaspoon

Cilantro – ¼ cup chopped

Procedure

STEP 1: Dry roast the kollu till it splutters.

STEP 2: Add the dry roasted kollu, 1 teaspoon cumin seeds, pepper, dry chilli, garlic and chopped tomatoes to a blender jar and blend to a coarse paste.

STEP 3: Soak the tamarind in water for 5 minutes. Extract the juice and discard the pulp.

STEP 4: Heat oil in a pan, add mustard, cumin seeds, asafoetida and curry leaves.

STEP 5: Add the spice paste and cook for 2 minutes. Add the tamarind juice and salt.

STEP 6: Allow to cook for 2 – 3 minutes, turn off the heat and add some chopped cilantro.

TIP: Kollu rasam with rice and papad/appalam on the side tastes so good.

Kollu rasam ingredientsKollu rasam pasteKollu rasam ingredients 2Kollu rasam final

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lunch menu 2 - Elephant yam fry-kollu rasam-murungai keerai poriyal2

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