South Indian Lunch Recipes - Tamilnadu Lunch recipes | Lunch Menu #8 | Simple and Yummy Recipes

Today is another South Indian Lunch Recipe from Tamilnadu. Next to sambar and kadayal ( mashed dal ) we prepare puli kulambu - tamarind coconut based gravy for the white rice. This gravy can be prepared by using vegetables like brinjal, garlic, bitter gourd, lady's finger, sundakkai - turkey berry, shallots, etc.

Most of us usually during the weekends we have heavy meals and full of masala recipes like biriyani and non-veg items. Try to incorporate garlic in your food at least once in a week because it reduces cholesterol levels which may reduce the risk of heart diseases. And also it helps in reducing blood pressure.

Also if you have been suffering from ailments like indigestion and gastric disorders then this is especially for you. Hence we make this poondu puli kulambu - Garlic Tamaric gravy at least once in a week in our menu. A tamarind based gravy with loads of garlic called poondu puli kulambu in Tamizh. Poondu means garlic, puli means tamarind, kulambu means gravy in English. It is very easy and simple to make.

Lunch menu

•   Poondu puli kulambu
•   Cabbage Poriyal
•   Curd
•   White Rice

Have a look at other South Indian Lunch Recipes 👉 here

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 2

Poondu Puli Kulambu - Garlic gravy

Ingredients:

• 25 to 30 cloves of Garlic
• 8 to 10 Shallots, peeled and chopped
• 1 Tomato, chopped
• Tamarind -  take 1 large lemon sized quantity
• 2 tsp Coriander powder
• 2 tsp Red chilly powder
• ½ tsp Jaggery or Sugar ( optional )
• 1 Green chilly
• 1 tsp Mustard seeds
• a pinch of Asafoetida / Hing
• few Curry leaves & Coriander leaves
• Salt to taste
• 2 tbsp Gingelly Oil

Method:

• First, soak the tamarind in a bowl of warm water for 15 mins. After 15 mins mash them with your fingers freeing as much of the pulp as possible from the fiber and extract the tamarind puree to another bowl and make it to measure 1 cup by adding water. Throw away the pith.

• Next heat the gingelly oil in a kadai / wok, when hot enough add the mustard seeds and allow it to splutter. Then add a pinch of asafoetida to it and mix well.

• Then add the shallots, green chilly and curry leaves. Saute till it becomes light golden brown in color on medium heat.

• Add tomato, a little salt and saute till it becomes soft and mushy on medium heat.

• Next, add the garlic cloves and saute it in the onion-tomato mixture for about 2 mins on medium heat.

• Then add the tamarind juice, red chilly powder, coriander powder, turmeric powder, salt, and 1 ½ cups of water. Mix well and bring it to a boil.

• Cover and cook for about 15 mins on low heat and till the gravy becomes thick. Stir in between. Finally, add jaggery and coriander leaves. Mix well and switch off the flame. Serve hot with white rice. 

Cabbage Poriyal ( Stir-fry )

Ingredients:

• 250 gms Cabbage, chopped finely
• 1 tsp Mustard seeds
• 1 tsp Bengal gram ( Channa Dal )
• 2 no. Dry Red chilli
• 1 no. Green Chilly
• few Curry leaves
• 1 tbsp Oil
• Salt as required

Method:

• Heat oil in a kadai, when hot enough add channa dal and mustard seeds. Allow it to splutter.

• Then add dry red chili, curry leaves and fry for few seconds.

• Next add the cabbage, green chili, salt. Mix well and saute on a medium flame for 2 mins.

• Cover and cook for 5 mins on low flame. Stir in between.

• After 5 mins open the lid and mix well. Cook for 2 more mins on low flame and switch off the flame.