Thursday, October 10, 2019

South Indian Lunch Recipes - Lunch Menu # 7

Today is another very very simple yet delicious South Indian lunch recipe. I have shared here a Tamilnadu style dal tadka or dal fry recipe. We call this as Paruppu kadayal. Today's menu is a simple Tamilnadu Lunch recipe - simple dal recipe, rasam, Cabbage poriyal (stir fry ), Curd rice.

South Indian Lunch

South Indian Lunch
Lunch Menu #7
  • White Rice
  • Paruppu Kadayal
  • Rasam
  • Curd Rice
  • Cabbage Stir-fry
Have a look at other South Indian Lunch Recipes ðŸ‘‰ here

South Indian Lunch

Paruppu Kadayal | Dal Fry | Dal Tadka
Ingredients
  • 1 small cup of Split Pigeon Peas / Toor Dal
  • 1 tsp Cumin seeds
  • 1 Onion, medium-sized, finely chopped
  • 1 large Tomato, finely chopped ( optional )
  • 2 Green chilies, finely chopped
  • 1 Dry red chilly
  • 4 Garlic cloves, mashed
  • Salt to taste
  • 1 tbsp Oil
Preparation:
  • Soak the toor dal for 15 minutes in a bowl. Transfer the dal to the pressure cooker along with 2 cups of water. Add ¼ tsp turmeric powder and few drops of castor oil and mix well. Pressure cook for 3 whistles or till it becomes mushy. Keep aside.
Method:
  • Heat oil in kadai/ wok. When hot, add cumin seeds and allow it to crackle. Add dry chilies to it and fry.
  • Immediately add the onions, green chilies, garlic, curry leaves to it and cook till the onions become translucent.
  • Add the tomatoes and cook till it becomes mushy and cooked.
  • Then add the pressured cooked dal, salt and 1 cup of water and cook for 10 minutes. Add water as needed to your desired thickness.
  • Serve this with hot rice and dollop of ghee.

Paruppu Rasam | Dal Rasam | Lentil Rasam
Ingredients
  • 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
  • 1 large Tomato
  • Tamarind
  • 1 tp Mustard seeds
  • 1/8th tsp of Asafoetida
  • 3 Dry Red Chillies
  • 1 tsp Jeera / Cumin seeds
  • 1/2 tsp Pepper
  • 3 cloves of Garlic
  • Few Coriander Leaves
  • Salt as required
  • 1 tsp Oil
Preparation
  • How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.
  • Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.
  • Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.
Method:
  • Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.
  • Add dry red chillies and asafoetida.
  • Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.
  • Let it boil for 2 to 3 minutes so that the raw smell goes off.
  • Add the dal water, salt, and mix well.
  • Once the water starts to boil, switch off the flame immediately.
  • Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.
Curd Rice
Ingredients:
  • 1 cup of Cooked Rice
  • 1/4 liter Curd
  • 1 tbsp of Oil
  • 1 tsp Mustard seeds
  • 1 tsp Channa Dal / Bengal Gram
  • Few Cashew Nuts
  • 1 Dry red Chilly
  • Few Curry Leaves
  • Salt to taste
Method:
  • Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.
  • Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.
  • Add cashew nuts, curry leaves, dry chili, and fry. Do not burn.
  • Add this tempering / tadka to the rice and mix well.

Cabbage Poriyal:
Ingredients:

  • 1 large cup of shredded cabbage
  • 1 tsp Channa dal
  • 1 tsp Mustard seeds
  • few Curry Leaves
  • 3 Dry Red Chili
  • 1 tbsp Oil
  • Salt to taste
Method:
  • Heat oil in kadai / wok. When hot add in channa dal and mustard seeds. Allow it to crackle.
  • Next add curry leaves, dry red chili, and fry. Do not burn.
  • Add the shredded cabbage, turmeric powder, salt and mix well. Cover and Cook for 15 minutes in low flame. Cook till it is wilted and completely cooked.

No comments :