Day 10
Raw Mango Rasam
1 small raw mango, chopped, 2 tbsp cooked mashed moong dal (optional), 1 tsp cumin, ½ tsp pepper, 1 tbsp split urad dal, curry leaves, pinch turmeric, salt, 2–3 cups water, 1 tsp coconut oil/ghee. Cook mango with turmeric, salt, a little water till soft, mash lightly. Roast urad dal, cumin, pepper till fragrant, grind coarse (or use karima podi directly). Add ground mix and water to the mango, simmer 5 min. Add mashed dal if using, simmer 2 min more. Switch off, temper with oil/ghee and curry leaves.
Pavakkai Sambar
2 medium bitter gourd, sliced, ½ cup cooked moong dal, 2 tbsp grated coconut, 1 tsp cumin, ½ tsp pepper, 1 tbsp split urad dal, small tamarind piece, curry leaves, turmeric, salt, 1–2 tsp coconut oil, 1 tsp jaggery. Cook gourd with turmeric, salt, water till tender. Roast urad dal, cumin, pepper (or karima podi), add coconut, roast briefly, grind to a smooth paste. Add cooked dal, ground paste, diluted tamarind to the gourd. Simmer 5–7 min till slightly thick. Temper with coconut oil and curry leaves, stir in jaggery.
Cucumber Mor Kuzhambu
1½ cups cubed cucumber, 1 cup whisked sour curd, ¼ cup grated coconut, 1 tsp cumin, ½ tsp pepper, 1 tbsp split urad dal, curry leaves, ½ tsp turmeric, salt, 1–2 tsp coconut oil. Cook cucumber with turmeric, salt, a little water till just tender. Roast urad dal, cumin, pepper, add coconut, roast briefly, grind with a little water. Mix ground paste with whisked curd. Add to cooked cucumber, heat on low, stirring — don't boil, remove once hot and slightly frothy. Temper coconut oil with curry leaves, pour over.
Cluster Beans Moong Dal Paruppu Usili
2 cups finely chopped cluster beans, ½ cup moong dal, 1 tsp cumin, ½ tsp pepper, 1 tbsp grated coconut (optional), curry leaves, salt, 1–2 tsp coconut oil, pinch turmeric. Soak dal 1 hour, drain well, grind coarse with cumin, pepper, salt. Steam ground dal 10–12 min till firm, cool, crumble finely. Cook chopped cluster beans with a little water, salt, turmeric till tender, drain excess water. Heat oil, add curry leaves and crumbled dal, stir-fry 3–4 min till slightly crisp. Add cooked beans and coconut, mix, roast 2–3 min more.
Lemon Rice
2 cups cooked cooled rice, juice of 1–2 lemons, 1 tsp cumin, ½ tsp crushed pepper (or karima podi), 1 tbsp split urad dal, curry leaves, 1–2 tsp sesame/coconut oil, ¼ tsp turmeric, salt. Heat oil, splutter mustard and urad dal, roast cumin and pepper till fragrant. Add curry leaves and turmeric, sauté briefly. Switch off, add lemon juice. Add cooled rice and salt, mix gently. Rest 10–15 min before serving.
Chenai Kootu
2 cups cubed yam, ½ cup cooked moong dal, 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. Cook yam with turmeric, salt, a little water till soft. Roast urad dal, cumin, pepper (or karima podi), add coconut, roast briefly, grind to a slightly coarse paste. Add cooked dal and ground mix to the yam, simmer 4–5 min, thin with water if needed. Temper with coconut oil and curry leaves.
Pirandai Thogayal — repeat from Day 8
Rice, Moong Dal, Ghee, Curd — standard, as usual.
Mahalaya lunch menu
Day 11
Mahalaya lunch day 11
Mahalaya lunch day 11
Mahalaya lunch menu day 11
Our Mahalaya lunch . Day 11
This has been the best lunch so far I feel during the period of Mahalaya paksham .
The Bittergourd poricha kootu went so well with the dishes as Thani kootu was the main side dish .
Using the base gravy of Thani kootu , I prepared yellow pumpkin Kootu and cluster beans kootu . It was a challenge as I cannot use chana dal or red chilies for Mahalaya, the substitute of udad dal , moong dal , and pepper cumin to prepare Thani kootu turned out great . The thick gravy tasted so finger licking good 😋
The mild bitterness from the Pavakkai poricha kootu was not evident when enjoyed with the tangy spicy sweet side dishes .
🍀Thani kootu
🍀Parangikai kootu
🍀Kothavarangai kootu
🍀Pavakkai poricha kootu
🍀Avarakkai Thoran
🍀Citron rasam
🍀Podalangai curd pachadi
🍀rice , ghee / nei , moong dal
🍀Pirandai Thogayal ( not in frame )
Check my YouTube channel for the recipes
Thani kootu recipe prepared the usual way from my blog .
Please note recipes for Mahalayalunch menu is different than usual . Thani kootu recipe is modified for Mahalaya paksham cooking . For the regular way of preparing Thani kootu please check my blog . https://www.youreverydaycook.com/blog...
Thani Kootu for Mahalaya Paksha
1. Oil roast with 1 tbsp sesame oil
2 tbsp moong dal
1 tbsp udad dal
1 tsp pepper
1 tsp cumin seeds
Some curry leaves
1/2 cup coconut .
Other ingredients :
1 big lime size tamrind , soaked in warm water
. 1/2 tsp turmeric powder Salt
Method :
Cool and grind to a smooth paste , the ingredients we roasted in oil .
Now in a heavy bottomed kadai add 3-4 tbso sesame oil Prepare tempering with 1 tsp mustard seeds 1 tsp split udad dal Few curry leaves , add turmeric powder , salt Add the tamarind water .
Add 1 berry size jaggery piece . Add the ground paste , mix well and allow the mixture to boil till thickened and oil releases. Add about 1/2 cup or less of more roasted coconut to the muxture .
Thani kootu is ready . Use this to make other kootu varietiessuch as cluster vesbs , avarakkai , podalangai , parangikai etc .
The thani kootu by itself is a delicious side dish . For the authentic way of preparing thani kootu as is normally done please check my blog https://www.youreverydaycook.com/blog...
Thani Kootu (base gravy) for Mahalaya
Oil-roast in 1 tbsp sesame oil: 2 tbsp moong dal, 1 tbsp urad dal, 1 tsp pepper, 1 tsp cumin, curry leaves, ½ cup coconut. Cool and grind to a smooth paste. Separately, soak a lime-size ball of tamarind in warm water. In a heavy kadai, heat 3–4 tbsp sesame oil, temper with mustard seeds, split urad dal, curry leaves, turmeric, salt. Add tamarind water and a berry-size piece of jaggery. Add the ground paste, mix, boil till thickened and oil separates. Stir in ½ cup (or less) more roasted coconut. Use this gravy as the base for other kootu varieties (cluster beans, avarakkai, podalangai, parangikai, etc.) — or enjoy as a standalone side dish.
Parangikai Kootu (Yellow Pumpkin)
2 cups cubed pumpkin, ½ cup cooked moong dal, 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. Cook pumpkin with turmeric, salt, a little water till soft. Roast urad dal, cumin, pepper, add coconut, roast briefly, grind to a slightly coarse paste. Add cooked dal and ground paste to the pumpkin, simmer 4–5 min till thick and creamy. Temper with coconut oil and curry leaves.
Kothavarangai Kootu (Cluster Beans)
2 cups chopped cluster beans, ½ cup cooked moong dal, ¼ cup grated coconut, 1 tsp cumin, ½ tsp pepper (or karima podi), 1 tbsp split urad dal, curry leaves, ¼ tsp turmeric, salt, 1–2 tsp coconut oil. Cook beans with turmeric, salt, a little water till tender. Roast urad dal, cumin, pepper, add coconut, roast briefly, grind coarse. Add cooked dal and ground mix, simmer 4–5 min, thin with water if needed. Temper with coconut oil and curry leaves.
Pavakkai Poricha Kootu
2 medium bitter gourd, chopped, ½ cup cooked moong dal, ¼ cup grated coconut, 1 tsp cumin, ½ tsp pepper (or karima podi), 1 tbsp split urad dal, curry leaves, ¼ tsp turmeric, salt, 1–2 tsp coconut oil. Cook gourd with turmeric, salt, a little water till tender. Roast urad dal, cumin, pepper, add coconut, roast briefly, grind to a slightly coarse paste. Add cooked dal and ground mix, simmer 4–5 min till thick and combined. Temper with coconut oil and curry leaves.
Avarakkai Thoran
2 cups finely chopped broad beans, ¼ cup grated coconut, 1 tsp cumin, ½ tsp crushed pepper, 1 tbsp split urad dal, curry leaves, pinch turmeric, salt, 1–2 tsp coconut oil. Roast urad dal, cumin, pepper till fragrant in oil. Add curry leaves and beans, turmeric, salt. Sprinkle water, cover, cook medium-low till tender but slightly firm. Uncover, stir-fry 2–3 min. Add coconut, mix, cook 1 min more.
Citron Rasam (Narthangai)
2 tbsp fresh citron juice, ½ cup mashed cooked moong dal, 1 tsp cumin, ½ tsp crushed pepper, 1 tbsp split urad dal, curry leaves, pinch turmeric, salt, 2½ cups water, 1 tsp ghee/coconut oil. Roast urad dal, cumin, pepper, grind coarse. Boil water, turmeric, salt, spice mix 4–5 min. Add mashed dal, simmer 2 min more. Switch off, stir in citron juice (start with 1½ tbsp — it's strong/bitter — adjust to taste). Temper with ghee/oil and curry leaves.
Podalangai Curd Pachadi (Snake Gourd)
1½ cups finely chopped snake gourd, ¾ cup thick curd, 2 tbsp grated coconut, ½ tsp cumin, ¼ tsp pepper, 1 tbsp split urad dal, curry leaves, salt, ½–1 tsp coconut oil. Cook gourd in a little water and salt till soft, cool completely. Roast urad dal, cumin, pepper, add coconut, roast briefly, grind with a little water to a smooth paste. Mix cooled gourd, curd, and paste. Temper with coconut oil and curry leaves, pour over.
Pirandai Thogayal — repeat from Day 8 already shared .
Rice, Ghee, Moong Dal — standard, as usual.
Watch my YouTube video for the lunch menu for day 10
Watch the above YouTube video for Day 11 lunch menu
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.