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

Lunch Menu 1 – Okra mor Kuzhambu – Baby potatoes fry – Eggplant Kootu

Lunch menu_potato_eggplant_mor kuzhmbu

OKRA MOR KUZHAMBU

PREP TIME: 15 Mins

COOKING TIME: 15 Mins

Ingredients – for gravy

Okra/Vendaikai – 1 Cup

Onion – 1

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Turmeric powder – ¼ teaspoon

Salt – per taste

Yogurt – 1 cup

Ingredients – to grind

Ginger – 1 inch piece

Green chilli – 2

Cumin seeds – 1.5 teaspoons

Coriander seeds – 1.5 teaspoons

Chana dal – 1 teaspoon

Procedure

STEP 1: Soak all the ingredients in the “to grind” section for 10 minutes and grind to a fine paste.

STEP 2: Add 2 cups of water to 1 cup of thick yogurt, beat well and keep aside.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, curry leaves and turmeric powder.

STEP 4: Add the chopped onion and cook till they turn translucent.

STEP 5: Add the chopped okra and salt. Mix well and cook for 7 minutes or till the okra gets cooked.

STEP 6: Add in the masala paste and cook for 5 more minutes for the raw smell to go away.

STEP 7: Simmer the stove and pour in the beaten buttermilk to the okra in the pan. Cook on low heat for 2 minutes and turn off the heat. (DO NOT cook too much after adding the buttermilk as the mixture will curdle)

TIP: Mor Kuzhambu tastes good when mixed with cooked white rice

Mor Kuzhmbu ingredientsMor Kuzhmbu in panLunch menu mor kuzhambu

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BABY POTATOES FRY – Tangy & Spicy

PREP TIME: 20 Mins

COOKING TIME: 20 Mins

Ingredients

Baby potatoes – 1 Cup (boiled and peeled)

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Turmeric powder – ¼ teaspoon

Chilli powder – 3 teaspoons

Coriander powder – 1.5 teaspoons

Salt – per taste

Lemon juice – 2 teaspoons

Oil – 5 teaspoons

Procedure

STEP 1: In a bowl combine chilli powder, salt, turmeric powder, coriander powder, lemon juice and 2 teaspoons of oil.

STEP 2: Add in the boiled and peeled (cut into halves) potatoes. Make sure the masala mixture gets coated on all the potato pieces. Let it relax for 15 minutes.

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

STEP 4: Add the marinated potatoes to the oil and cook on medium heat for 15 – 20 minutes. The potatoes should turn golden brown on all sides.

TIP: This crunchy, tangy and spicy potatoes can be served with rice or roti.

Baby potatoes marinationBaby potato fry - marinated potatoesBaby potatoes

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EGGPLANT GRAVY/KATHIRIKAI KOOTU

PREP TIME: 5 Mins

COOKING TIME: 10 Mins

Lunch menu Egg plant kootu

Ingredients

Eggplant – 6 small

Moong dal – ½ cup

Onion – 1 small

Cumin seeds – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Chilli powder – 1 teaspoons

Salt – per taste

Oil – 2 teaspoons

Procedure

STEP 1: Chop the eggplant in cubes and finely chop the onion.

STEP 2: Add the eggplant, moong dal and onion in pressure cooker and cook for 3 whistles.

STEP 3: Heat oil in a pan, add cumin seeds urad dal and curry leaves.

STEP 4: Add the cooked eggplant, salt and chilli powder. Mix well and cook for 5 minutes.

TIP: Kootu is a simple, mild flavoured side dish that can be served with rice.

Lunch menu_potato_eggplant_mor kuzhmbu_1