The Homemade cooking

Lunch post.!

1. Rice

2. Dal

3. Moong dal Garlic Rasam

4. Pudalangai kadalaimaavu Kari (Snake gourd besan curry )

5. Vaazhakai vathakal (Raw Banana curry)

MOONG DAL RASAM:

1. Pressure cook 4tbsp of moong dal adding a pinch of turmeric and mash and keep aside.

2. Then in a vessel add 2 cups of tamarind water and to it add 3/4tsp of asafetida powder, rock salt, 1/2 tsp of turmeric powder, and 1 diced tomato and allow it to boil to get the raw smell of tamarind for 5 mins. Then add 1 & 1/2 tbsp of Rasam powder and allow it to boil for further 7 mins.

3. Then add the mashed moong dal adding some 1/2 cup of water to it and them to the rasam. Garnish some coriander leaves. Then add curry leaves and temper the rasam with mustards and cumins in ghee. Hot pipping rasam is ready to be served with rice.

P.S: Instead of routine thuvar dal it’s just an alteration which tastes equally good.

SNAKE GOURD BESAN CURRY:

1. Wash and slit the snake gourd and take the pulp inside and slice them according to your need( the size choice) 😁

2. I prefer to cook the veggies in microwave. You can find a healthy choice of cooking it in pan too, by covering them with the lid for 10 mins adding salt to it. Then strain the veggie and keep them aside.

3. In a pan add 2 tbsp of oil and to it add 3/4th tsp of mustard seeds, 1tsp of urad dal and curry leaves and the boiled veggie. To it add 1/2 tsp of asafetida powder and 1/2 tsp of turmeric powder. Then sauté them well by adding 1tbsp of red chili powder. Cook for 5 mins and you will see oil separating from the veggie. Then add 1 & 1/4 tbsp of Gram flour (besan/kadalai maavu) to the veggie and mix well. Don’t burn them. Just do a slight sauté and keep them out of flame.

P.S: Adding besan gives a wonderful aroma and taste to the dish. It also can be added to many other veggie dish. Don’t burn the besan after adding them as it gets cooked easily and turns out black.