Tamizhar Samayal - South Indian Lunch Menu #2

Here i am presenting a simple tamilnadu style menu, just to get an idea for your day today cooking, these are cooked regularly in our region.
This menu contains typical tamilnadu style and simple recipes.

Urundai Kuzhambu,
Avarakkai / broad beans Poriyal
Carrot Poriyal
and Rice

Urundai (Puli) Kuzhambu.
Ingredients

For Paruppu Urundai:

Channa dal - 1/2 cup
Tur dal - 1/2 cup
Red chilly - 2
Jeera - 1/2 tsp
Curry leaves  - few
Salt to taste

Soak the dal for 1 to 2 hours.
Grind it with all other ingredients and make it into a tight balls and keep it aside.

For Kuzhambu (Gravy):

Tomato - 2
Tamarind Paste - 1 tsp
Onion - 1
Coconut - 1/4 cup
Turmeric Powder - 1/4 tsp
Chilly powder - 1 tsp
Dhaniya / Coriander Powder - 2 tablespoon
Salt to taste
Curry leaves
Mustard - 1/4 tsp
Fenugreek - 1/4 tsp
Oil to temper

Chop onion and tomatoes.
Along with Coconut grind the onion and tomatoes and keep it aside.
In a pan heat oil and season with fenugreek, mustard seed and curry leaves
Extract tamarind juice and add it to the pan.
Now add turmeric powder, chilly powder and Coriander powder and salt.
Add the grinded paste to it and allow it to boil well.
This needs to boil well (5/6 minutes) so that raw smell goes away.
Now add the Kofta balls / Urundai.
Keep it in slow flame and cook for another 7 minutes until the urundai gets cooked.

I have already given Urundai Masala kuzhambu which is adopted from Chef Damu's TV show 
Avarakkai Poriyal

Broad beans - 250 gms

Coconut grated -  2 tbsp

Jeera and mustard seed - 1/4 tsp

Green Chilly - 1 chopped

Curry leaves

Salt to taste

Oil to temper

Method:

Presure cook Chopped broad beans for 1 whistle with salt.

In a mixer jar grind coconut, chilly and jeera without water coarsely and keep it aside.

Heat a pan with oil, temper with Jeera ,mustard and curry leaves.

Switch off the stove and mix the grounded coconut ... Ready to serve.

Carrot Poriyal.

Ingredients:

Carrot - 250 gms

Coconut grated -  2 tbsp

Jeera and mustard seed - 1/4 tsp

Green Chilly - 1 chopped

Curry leaves

Salt to taste

Oil to temper

Method:

Presure cook Chopped carrot for 1 whistle with salt.

In a mixer jar grind coconut, chilly and jeera without water coarsely and keep it aside.

Heat a pan with oil, temper with Jeera ,mustard and curry leaves.

Switch off the stove and mix the grounded coconut ... Ready to serve.