Lunch menu 17

Today’s lunch menu


Ladysfinger vendiya kuzhambu

Methi dal

Tindora fry(kovakai vathakal)

Coconut rice powder(thengai podi) recipe in the page already

Onion vathal


Tindora fry:

Just writing down the method directly.

Slice the tindora into fine pieces.

Microwave them on high for 7 mins by splashing little water on them.

Then in a pan add oil,mustard,urud dal,and the tindora.

Then to it add 1/4 tsp of turmeric,1/4tsp of asafetida,1/2tsp red chili powder and salt.

Toss them add cook on medium to low for 5 to 7 mins and the delicious fry is ready.

Lady’s finger vendiya kuzhambu:

Finely slice ladysfinger(1cup)

Then in a pan add oil,red chili,1/4 tsp mustard,1/4tsp vendayam(fenugreek)

Curry leaves and the sliced ladysfinger.

Then add 1/4tsp turmeric,rock salt,1/4tsp asafetida,1/4 tsp red chili powder and 1tsp sambar powder and 1/2 tsp rice flour.

Then sauté well and add tamarind water. Allow them to boil for 10 minutes and drizzle one tsp of gingely oil.

Delicious kuzhambu is ready to serve with hot rice.

Methi dal:

Take the leaves out of stem and chop them roughly.

Pressure cook Masoor dal and moong dal.mash them well and keep aside.

In a pan add oil,chopped onions and finely minced garlic.

Then to it add slit green chili and then sauté them for 2 mins by adding turmeric powder to it. Then add 1/4tsp of asafetida.

Then add the roughly chopped Methi leaves and sauté well.

To it add the mashed dal and 1/2 cup of water.Add dal masala powder.

Allow it to boil for 5 mins on low and then switch off the flame.

Temper mustard,cumin,sesame seeds and carom seeds in ghee and garnish on top of the dal.


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