LUNCH MENU IDEA - 4

FROM RAK'S KITCHEN: RICE, MOR KUZHAMBU AND PARUPPU USLI

MOR KUZHAMBU RECIPE

Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 5 mins    | Cook time: 15 mins    | Serves: 4

Ingredients

Sour curd - 1 & 1/2 cup

Turmeric powder - 3 generous pinches

Vegetable - of your choice

Salt - As needed

Curry leaves - 1 sprig

To grind to a paste

Coconut - 1/4 cup

Coriander seeds - 2 tsp.

Ginger - 1 inch piece

Cumin seeds - 2 tsp.

Green chili - 4

To Temper

Mustard - 1 tsp.

Red chili - 1 

Oil - 1 tsp.

Curry leaves - A sprig

METHOD

1. Beat the curd smoothly. If not it will break while heating, so make sure to beat smooth.
2. Grind all the ingredients under the table 'To grind to a paste' with little water. Add the ground paste to curd along with turmeric, salt and mix well.
3. Add boiled vegetable of your choice. (white pumpkin, chow chow/chayote, ladies finger,colacasia/arbi/sepankizhangu or even urad vadai)
4. Heat this in stove only up to the stage when it starts to raise(will be froathy) (should not boil)
5. Temper with mustard, chili and curry leaves.
6. Enjoy with rice!!

Note

• More kuzhambu should not be kept covered till it cools down to prevent curdling!

• One more reason for curdling is not beating the curd properly, so make sure you beat the curd properly.

• Do not let it boil, switch off the flame when it is about to boil!

CLUSTER BEANS PARUPPU USILI

Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 2 Hour soaking time    | Cook time: 20 mins    | Serves: 4

Ingredients

Cluster beans - 1/4 kg 

Turmeric - A pinch 

Coconut, grated (optional) - 4 tbsp. 

Salt - As needed 

To grind

Channa dal+toor dal (soaked for atleast an hour) - 1/4+1/4 cup

Green/red chillies - 3-4nos.

Asafetida - A generous pinch

Jeera - 1 tsp.

To Temper

Oil - 1 tsp.

Mustard - 1 tsp.

Curry leaves - 1 sprig

Method:

1. Cut cluster beans into desired length and cook till soft with salt and turmeric.

2. Grind chilli, asafoetida, salt and jeera first into a coarse mixture, then add the soaked dal and grind coarsely. (Make sure u add no water while grinding).

3. Grease the idly plates with oil and steam the ground mixture for 5-6 minutes. (Fill the mixture in the idly plates loosely).Crumble the steamed dal and keep it aside.

4. Heat a pan with oil and temper it with mustard and curry leaves. Add the cooked cluster beans and fry for a minute and then add the crumbled dal and mix well.

5. After a 2 minutes, add coconut if desired (I dint add) and stir well for a minute.

Notes:

• While grinding the dal, drain water completely and make sure there is no water and grind coarsely. Also don’t pat the ground dal in the idly plate, just cook in a sprinkled way. This is to make the crumbling of the cooked dal easily. Otherwise this process will be time consuming and painful…
• You can use only one variety of dal or change the ratio too.
• You can finely chop the cluster beans too.