Wednesday, June 25, 2014

Lunch Combo - Small Onion Vathakuzhambu, Kalyana Rasam, Cabbage-Moong Dal Poriyal And Fryums

At times I would plan for some mouth watering lunch menu when I and VJ have some time for a lunch together. I made this Small onion vathakuzhambu along with kalyana rasam and cabbage-moong dal poriyal. I learnt the recipe of kalyana rasam from Subbu's kitchen. And this lunch combo was just awesome along with the hot steaming white rice and fryums. Try this menu and share your thoughts!!!


Small Onion Vathakuzhambu

Cabbage-Moong dal Poriyal

Kalyana Rasam


Tomato - 2 large ones, or 3 small sized ones
Toor dal - 1 tbsp, cooked and mashed
Curry leaves - a few
Coriander leaves - a handful
Salt and hing - as per taste
Jaggery - 1 tsp

Dry roast and grind

Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 1
Red chilli - 1 or 2, as per taste
Toor dal - 1 tbsp

To Temper

Ghee - 1 tsp
Mustard Seeds - 1 tsp

  • Heat a pan and dry roast the ingredients mentioned under "Dry roast and grind". Allow to cool down and grind to a coarse powder.   
  • Take 1/4th portion of the tomatoes and chop them finely. Keep aside. Grind the remaining tomatoes into puree. 
  • In a vessel take the tomato puree, add about 1/2 cup of water, the ground powder, salt, hing and the curry leaves. Allow this to boil in low flame until the raw smell of the tomatoes goes off. 
  • Add the cooked and mashed toor dal and coriander leaves. Add more water to get the desired consistency. Switch off when the rasam gets froth.Add the finely chopped tomatoes. 
  • Do the tempering and pour it to the rasam. Yummy and spicy kalyana rasam is ready to be served!!

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