Mahalaya lunch menu day 3 and day 4

Mahalaya lunch menu Day 3

Mahalaya Paksha | Pitru Paksha is a fortnight of praying and satisfying our ancestors who visit us every year during this time . One of the important way is through food .

How to satisfy Pitrus

our scriptures have shown different types of Kaamya Shraadhas. It is a practice of offering favourite items of food, clothing or any other materialistic thing to the forefathers and praying to them for blessing the family with their favours.

Many people are under the wrong impression that the Pitrus should not be worshipped along with Gods.

But this is mere ignorance. Every auspicious event in the family like thread ceremony (yagnopavit), Namakaran, Vaastu Puja, Nav Chandi, marriage etc are performed only after performing Nandi Shraaddha.

Here are some more delicious 😋 simple dishes that one can try on any day , not necessarily for Mahalaya. These are simple recipes with minimum ingredients, sathvik and no onion no garlic . Elders in the family will enjoy . The recipes can be tried for Ammavasai too or to put together a meal for Srardham .

Mahalaya lunch menu my way day 3

🍀Raw mango 🥭 lemon 🍋 ginger rasam

🍀Snakegourds / Podalangai poricha kootu

🍀Chepankizhangu/ arbi stirfry

🍀Raw plantain podimas

🍀Snakegourd seeds curry leaf Thogayal/ Podalangai vithai

🍀Rice , moong dal , ghee

🍀Curd

Lemon ginger rasam

Raw Mango Lemon Ginger Rasam / Lemon Ginger Rasam

Cook ½ cup moong dal with a pinch turmeric, mash, dilute with water. Add 1 tbsp karima podi, grated ginger, salt, curry leaves. For raw mango version, add raw mango pieces while cooking; bring to boil. Finish with lemon juice off flame. Temper with ghee, mustard, cumin.

Snakegourd (Podalangai) Poricha Kootu

3 small snake gourds (deseeded, chopped), ⅓ cup moong dal, ½ cup grated coconut, salt, turmeric, curry leaves, ½ tsp mustard + ⅓ tsp split urad dal for temper. Roast-and-grind: 3 tsp urad dal, 1 black pepper, ½ tsp raw cumin + coconut, grind to paste. Pressure-cook dal, mash smooth while hot. Separately cook snake gourd with a little water, turmeric, salt, curry leaves till soft (not mushy) — or pressure-cook veg + dal together. Add cooked dal + coconut paste, simmer to a slightly thick gravy (thin with water if needed). Temper with mustard, urad dal, curry leaves, pour over.

Chepankizhangu (Arbi) Stirfry

Pressure cook arbi 2 whistles or steam, peel, slice into thin rounds. Heat 1 tbsp oil, splutter mustard and urad dal. Add arbi, pinch turmeric, karima podi, salt, curry leaves, toss lightly. Add 1 tsp rice flour for a crisp, non-sticky finish.

Raw Plantain Podimas

Boil raw plantain with skin till tender, cool, peel, grate. Heat pan with 1 tbsp oil, mustard, 1 tsp urad dal, curry leaves, 1 tsp grated ginger. Add grated plantain, karima podi to taste, turmeric if desired, toss. Add fresh grated coconut + 1–2 tbsp lemon juice, mix.

Snakegourd Seeds & Curry Leaf Thogayal (Podalangai Vithai)

Toss tender snake gourd seeds and pith in oil with a pinch of tamarind and a few curry leaves. Add a small piece of ginger, a few peppercorns/pepper powder, a pinch of karima podi. Cook, then grind to a coarse chutney texture.

Rice, Moong Dal, Ghee + Curd — served as usual.

Podalangai poricha kootu ( snakegourds kootu )

Chepankizhangu ( arbi stirfry )

Raw plantain Podimas

Snakegourds pith seeds Thogayal

Recipe links :

Snakegourds seeds Thogayal

Raw plantain podimas

Arbi stirfry

Poricha kootu

Mahalaya lunch menu Day 4

Cumin Pepper Rasam

Cook ½ cup moong dal with turmeric, mash, dilute with water. Add karima podi if needed, salt, curry leaves. Add roasted crushed cumin + pepper powder, boil gently. Temper with ghee/oil, mustard, cumin.

Pumpkin Kootu (same method as the snakegourd poricha kootu — pattern already saved)

Pressure-cook moong dal, mash. Cook pumpkin pieces with a little water, turmeric, salt, curry leaves till soft (not mushy). Grind roasted urad dal + pepper + cumin + grated coconut to a paste. Add dal + paste to pumpkin, simmer to a slightly thick gravy. Temper with mustard, urad dal, curry leaves.

Mor Kuzhambu

Gently boil whisked buttermilk, add karima podi, salt, turmeric, curry leaves. Add cooked arbi slices or fried ulundhu vadai batter balls (bondas). Grind coconut + curry leaves + small ginger piece + ½ tsp cumin to a paste, mix in, remove once raw smell is gone. Temper with coconut oil, mustard seeds.

Karamani Thoran (Yardlong Beans)

Chop beans small. Heat oil, mustard, urad dal, add beans, pinch turmeric, karima podi, salt, curry leaves, sprinkle water, cover and cook till tender. Finish with grated coconut if desired + rice flour for crispness.

Curry Leaves Ginger Thogayal (same style as the earlier snakegourd seed thogayal)

Toss curry leaves, a ginger piece, pinch of tamarind, pepper, karima podi in oil; grind to a coarse chutney. Plain curry leaves version also works.

Rice, Paruppu (Moong Dal), Ghee + Curd — served as usual.

Check out this post on Mahalaya Paksha Palagaram recipes https://www.youreverydaycook.com/blog/mahalaya-paksham-palagaram

Watch my YouTube videos on lunch menu for Day 3 and Day 4