Lunch platter

Lunch post.!

Items on my plate: 👇🏾

Rice & ghee

Onion vathakuzhambu

Potato Dal kurma

Keerai masiyal

Cauliflower & capsicum curry

Coriander thogayal


1. Pressure cook 3 tbsp of moong dal with a pinch of turmeric and mash and keep aside.

2. In a vessel add 1 chopped onions, 1 diced potato and mashed dal. Then to it add 1/2 tsp turmeric, 1/2 tsp of garlic powder and salt.

3. In a blender add 2 tbsp of grated coconut, 1 tsp of cashew, 1tsp poppy seeds(kasakasa) , 3 green chilies ,1tsp fennel seeds, 4 pepper corns.Add 1 tsp of Punjabi garam masala powder to it. (You can use regular garam masala too) Make it as a smooth paste and add it to the dal mix.

4. Add 1 arch of chopped pudhina (mint leaves) place this in pressure cooker and pressure cook with two to three whistles.

5. Temper with 1 tsp of oil & 1 tsp of ghee by adding 3/4th tsp of mustard and 1 tsp of cumin , 1 star anise and 1 bay leaf. Garnish on to the kurma. Serve hot with chapati, rice or pulav.


1. Chop and boil 3 cups of spinach by adding 1 tsp of asafetida powder and salt by covering with lid.

2. Cook for 7 mins and then using a masher mash well and then once it’s cooked add 2 tsp of rice flour paste for the mixture to thicken.

3. In a pan add 1 tsp of coconut oil and 1tsp of ghee and to it add 3/4th mustard seeds ,1tsp urud dal, 2 long red chilies, 1tsp of cumins. Garnish on to the keerai masiyal..

Adding coconut oil gives a wonderful aroma..


1. In a pan add 2 tsp of ghee, to it add 2 tsp of urud dal, 3 green chilies , 1 tsp of Chana dal , 4 to 5 pepper corns and 1tsp of asafetida powder.

2. Wash and chop fresh coriander leaves and add them to the blender, add 2 tbsp of coconut, 1 tbsp of tamarind paste and the sautéed items.. to it add 1/4 piece of chopped fresh ginger.

3. Make it into a coarse paste by adding salt and store in a container. And refrigerate. You can use it for one week wen sealed well.


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