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!!!

Recipes

Small Onion Vathakuzhambu

Cabbage-Moong dal Poriyal

Kalyana Rasam

Ingredients

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

Method

• 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!!

Cabbage-Moong Dal Poriyal

Cabbage cooked with moong dal is an another version of cabbage poriyal. Carrot and Beans can also be cooked the same way. Moong dal enhances the nutritious value and is easily digestible also. Now, to the recipe.

Ingredients

Cabbage - 1/4 kg, finely chopped
Moong dal - 3-4 tbsp
Onion - 1, chopped
Green chilli - 1 or 2
Shredded Coconut - 1 tbsp, heaped
Salt and hing as per taste
Oil, mustard seeds and urad dal for tempering

Method

• Wash and soak the moong dal for 10-15 mins. Meanwhile chop the cabbage finely. 
• In a pressure cooker, heat oil and add the mustard seeds. Once it starts spluttering add the urad dal, curry leaves and green chilly. Saute until the dal turns golden brown. Add the chopped onion and saute until it turns transparent.
• Then add the chopped cabbage and the soaked moong dal. Saute for few seconds, Add required amount of salt and hing. Add very little water. Cover with the lid and place the pressure valve.
• Cook in high flame for 2 whistles and simmer for 2-3 minutes. The vegetable and the dal should be cooked but not mushy. Allow the pressure to subside. Add the shredded coconut and mix well. Goes well with any tamarind based kuzhambu or rasam.

Purple Cabbage Poriyal

I have been spotting this purple beauty frequently in the vegetable shops these days. Had a hesitation on how it would taste. Last week I decided to give it a shot. I just tried it the same way we used to prepare the normal cabbage poriyal. It tastes the same, but the vibrant color attracts everyone. Now to the recipe!!

 

Ingredients

Purple cabbage - 1/4 kg or a small one
Peas - 2 tbsp, soaked overnight or you can use fresh peas
Onion - 1, chopped
Shredded coconut  - 2 tbsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds, urad dal, curry leaves as per taste
Green chilli - 1 or 2, slit lengthwise

 Method

1. Soak the green peas over night and pressure cook for 3 whistles or until done. You can also use fresh peas.
2. Grate the cabbage or finely shred into thin slices. Chop the onion and slit the green chillies and set aside.
3. Heat a pan, add 2 tsp of oil and add the mustard seeds. Once it starts spluttering add the urad dal and saute until the dal turns golden brown. Then add the curry leaves and the green chillies. Saute and then add the onions. Fry until the onions turns transparent.
4. Then add the cabbage, peas and salt and saute for few mins. Then sprinkle some water and cover with a lid and allow to cook. Stir in and sprinkle more water as and when required. Cook until the vegetable is all done. Take care not to burn the cabbage. 
5. Finally add the grated coconut and mix well and turn off the flame. Serve with any kuzhambu or rasam rice.