Mahalaya Lunch Day 8 & 9

Mahalaya lunch menu

A very interesting and healthy menu plan for day 8 .,

🍀Chenai kadi

🍀Lemon rasam

🍀Pavakkai Thoran

🍀Podalangai Thoran

🍀Manga pachadi

🍀Pirandai Thogayal ( adamant creeper

🍀Rice, moong dal, ghee

🍀Curd rice

Recipe for Chenai kadi ( yam )

Chenai kadi

Chenai kadi

Presoak moong dal in water so that they cook faster

.Or alternatively pressure cook moong dal seperately.

Peel and chop Yam into chunks about 2 cups or. As required.

Add soaked moong dal anout 3/4 cup to the cooker.

Add turmeric powder, salt, curry leaves , 1/2 tbsp ginger grated . Add enough water to cover.

Add 1 tsp or as required of the karima podi that i have already given recipe on day 1.

Pressure cook for 2 whistles.

Open cooker when pressure subsides.

Add freshly grated coconut about 1/2 cup, mix well. add lime juice after the kadi has cooled .

Add coconut oil tempering of mustard seeds, split udad dal and few curry leaves

Mix well. Cover and keep . Serve with rice, chapatis.

Pavakkai Thoran

2 medium bitter gourd, thin sliced, ¼ cup grated coconut, 1 tsp cumin, ½ tsp pepper, 1 tbsp split urad dal, curry leaves, ¼ tsp turmeric, salt, 1–2 tsp coconut oil. Salt the gourd, rest 10 min, squeeze out moisture. Roast urad dal, cumin, pepper till fragrant in oil. Add curry leaves and gourd, turmeric, salt, cover, cook medium-low till tender. Uncover, roast a few more minutes till slightly crisp. Add coconut, mix, cook 1–2 min.

Sweet Manga Pachadi

1 raw mango, chopped, 2–3 tbsp jaggery, 2 tbsp grated coconut, ½ tsp cumin, ¼ tsp pepper, curry leaves, pinch salt, ½ tsp coconut oil. Cook mango with a little water and salt till soft. Grind coconut, cumin, pepper with a little water. Add to mango with jaggery, simmer 2–3 min till slightly thick. Temper with oil and curry leaves, mix in.

Pirandai Thogayal

1 cup tender pirandai (cleaned, chopped — wear gloves), 2 tbsp grated coconut, 1 tbsp split urad dal, 1 tsp cumin, ½ tsp pepper, small tamarind piece, salt, 1–2 tsp coconut oil, curry leaves. Sauté pirandai in oil till well cooked and the raw/itchy quality is gone. Separately roast urad dal, cumin, pepper (or use karima podi), add coconut, roast briefly. Cool, grind everything with tamarind, salt, a little water to a thick, coarse thogayal. Temper with coconut oil and curry leaves, mix in.

Podalangai Thoran — repeat of the snakegourd thoran from Day 5, no changes.

Rice, Moong Dal, Ghee — standard, as usual.

Mahalaya lunch menu day 9

White Poosanikai Curd Pachadi (Ash Gourd)

1½ cups chopped ash gourd, ½–¾ cup thick curd, 2 tbsp grated coconut, ½ tsp cumin, ¼ tsp pepper (or karima podi), curry leaves, salt, ½ tsp coconut oil. Cook ash gourd in a little water and salt till just tender, cool fully. Grind coconut, cumin, pepper with a little water to a smooth paste. Mix cooled gourd with curd and the paste. Temper with coconut oil and curry leaves, pour over, mix gently, serve at room temperature.

Parangikai Thogayal (Yellow Pumpkin)

1 cup cubed pumpkin, 2 tbsp grated coconut, 1 tbsp split urad dal, 1 tsp cumin, ½ tsp pepper (or karima podi), small tamarind piece, curry leaves, salt, 1–2 tsp coconut oil. Sauté pumpkin in oil with a little salt till soft and lightly browned. Separately roast urad dal, cumin, pepper till fragrant, add coconut and curry leaves, sauté briefly. Cool, grind everything with tamarind and a little water to a thick, slightly coarse thogayal.

Karuppu Ulundhu Pongal (Black Urad Dal Pongal)

½ cup whole black urad dal, ½ cup raw rice, 1 tsp cumin, 1 tsp ginger, ½ tsp crushed pepper, 1 tbsp grated coconut (optional), curry leaves, 1–2 tsp ghee/coconut oil, salt, 3–4 cups water. Dry-roast urad dal lightly till fragrant, wash, drain. Combine dal + rice + salt + water, pressure cook till very soft and mushy. Heat ghee/oil, add cumin, crushed pepper, curry leaves, grated ginger, sauté briefly. Mix tempering and coconut into the cooked pongal. Adjust consistency with hot water if needed, serve warm.

Lemon Rasam and Pumpkin Kootu — both repeats,