Lunch platter

One of my Sunday lunch.. which I enjoyed..

Have attached the recipe for potato & peas curry.. check it out.

Today on my plate

Rice & Ghee

Keerai payathamparupu sambar (spinach moong dal gravy)

Cabbage curry sautéed with onions, tomato and coconut

Potato, peas and sweet corn fry



Boil cabbage for 10 mins. In a pan add 1 tbsp of ghee /oil and to it add 3/4th tsp of mustard, 1 tsp

of urud dal and 1/2 tsp of cumin and an arch of curry leaves, 2 Green chilies, 1/4 piece of finely chopped or grated ginger.

To it add one big chopped onion & one big chopped tomato and sauté for 5 mins by adding 1/2tsp of turmeric , 1/4 tsp of asafetida powder and salt. Then add 1/4 tsp of garlic powder to it. (Optional)

Then add the boiled cabbage and cover with lid and cook for 5 more mins.

Add 1& 1/2 tbsp of grated coconut. Sauté for a min and remove from flame.


Dice 3 big potato’s, boil in microwave or stove for 10 mins by peeling the skin off.

In a pan add 2 tbsp of oil /ghee and to it add 3/4th tsp of mustards, 1 tsp of urud dal and curry leaves.

Add 1/2 cup of green peas and 1/4 cup of sweet corn and sauté them.

Now add the boiled potatoes (don’t mush it by over cooking while boiling it) and to it add 1/2 tsp of asafetida powder ,1/2 tsp turmeric powder ,1 tsp Kashmiri red chili powder and salt as needed.

Then I added 1 tsp of onion powder and 1/2 tsp of garlic powder. (Can also use whole onion and garlic instead of powder or you can skip this step too)

Sauté well and cook for 5 to 7 mins. And remove from flame.


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