Traditional Lunch from Kongu Cuisine

Traditional Lunch from Kongu Cuisine

Cooking Time

Preparation Time : 30

Cook Time : 45

Total Time : 75

Ingredients

Serves 3

  • Pasi payuru(green gram) kadayal: To Pressure Cook: 1/2 cup dry roasted green gram 3 cups water 1 tsp coriander powder 5 dry red chillies a drop of castor oil 1/2 tsp turmeric powder few curry leaves 1 tomatoes finely chopped + 1 whole tomato(for rasam) To saute: 2 tbsp cocnut oil 1 tsp cumin seeds 4 finely chopped shallots(small onions) 3 finely chopped garlic cloves 1 finely chopped green chillies 1 sprig curry leaves rock salt as required

  • Pasi Payuru(green gram) rasam: Cooked green gram water(from cooker) 1 tbsp cooked green gram 1 whole pressure cooked tomato goosebery size tamarind rock salt 2 tsp cumin seeds 1/2 tsp pepper 1 sprig curry leaves 3 garlic cloves 2 whole dry red chilly 1/2 tbsp coconut oil 1/2 tsp mustard seeds 1/8 tsp hing 1 tsp rasam powder(optional) coriander leaves for garnishing

  • Bittergourd(Pavakai vathal): 3 finely chopped bittergourd 2 cups water salt 1 tsp chilly powder

Directions

  • 01

    Pasipayuru(green gram kadayal): 1.Pressure cook the ingredients mentioned under 'To Pressure cook' for 8-10 whistles in a high flame. 2.Heat oil in a clay pot,add cumin seeds.Let it splutter. 3.Then add onions,garlic,green chillies and currl leaves.Saute until turns light brown. 4.Drain water from the cooked green gram,1 whole tomato and keep aside.(to prepare rasam) 5.Add cooked green gram to the clay pot and mash well with wooden ladle(parupa mutti in tamil) or you grind it in mixie using pulse mode. 6.Boil the mashed green gram along with salt and cook for 5 mins in a medium flame.Add a few tbsp of water,if needed to maintain the consistency.Serve hot with ghee.

  • 02

    Pasi Payuru(green gram) rasam: 1.Soak the tamarind in a half cup of water and keep aside 2.Add the Cooked green gram water from the cooker,1 whole pressure cooked tomato,1 tbsp cooked green gram and mash along with soaked tamarind.Discard the tomato skin and tamarind extract and keep aside. 3.Grind the cumin seeds,pepper,1 red chilly,curry leaves to a corase mixture.Finally grind the garlic cloves along with cumin mixture by giving 2 pulses. 4.Heat oil in a clay pot,add mustard seeds.Let it splutter.Add in the hing,curry leaves,grinded mioxture,1 red chilly.Saute for a 30 secs. 5.Add in the tamarind green gram extract,salt and boil for 3-5 mins.Check for the tanginess and adjust water accordingly. 6.Garnish with coriander leaves and switch off the stove.

  • 03

    Bittergourd(Pavakai vathal): 1.Boil the bittergourd along with water,salt and chilly powder.for 15 mins in ahigh flame. 3.Drain the water and sundry the cooked bittergourd for 8-10 days.Store it in a air tight container and it stays good upto an year. 3.Deep fry or shallow fry the dried bittergourd and serve hot.

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