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Traditional Lunch from Kongu Cuisine of Tamilnadu

suganya balusamy
30 minutes
Prep Time
20 minutes
Cook Time
3 People
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ABOUT Traditional Lunch from Kongu Cuisine of Tamilnadu RECIPE

This lunch menu is popular in kongu areas of tamilnadu.Commonly we will prepare this lunch atleast once in a week.Green gram is loclly grown in our areas,we call it as natu payuru.i prepared cauliflower poriyal by referring from other site,hence I didn’t post d recipe here.My mom used to prepare this lunch using a traditional vessels,Hence I too prepared using clay pots.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 1.Pasi payuru(green gram) kadayal:
  2. To pressure cook:
  3. 1/2 cup dry roasted green gram
  4. 3 cups water
  5. 1 tsp coriander powder
  6. 5 dry red chillies
  7. a drop of castor oil
  8. 1/2 tsp turmeric powder
  9. few curry leaves
  10. 1 tomatoes finely chopped + 1 whole tomato(for rasam)
  11. To saute:
  12. 2 tbsp Coconut oil
  13. 1 tsp cumin seeds
  14. 4 finely chopped shallots(small onions)
  15. 3 finely chopped garlic cloves
  16. 1 finely chopped green chilly
  17. 1 sprig curry leaves
  18. Rock Salt as required
  19. Pasi Payuru(green gram) rasam:
  20. Cooked green gram water(from cooker)
  21. 1 tbsp cooked green gram
  22. 1 whole pressure cooked tomato
  23. goosebery size tamarind
  24. Rock salt
  25. 2 tsp cumin seeds
  26. 1/2 tsp pepper
  27. 1 sprig curry leaves
  28. 3 garlic CLOVES
  29. 2 whole dry red chilly
  30. 1/2 tbsp coconut oil
  31. 1/2 tsp mustard seeds
  32. 1/8 tsp hing
  33. 1 tsp rasam powder(optional)
  34. coriander leaves for garnishing
  35. Bittergourd(Pavakai vathal):
  36. 3 finely chopped bittergourd
  37. 2 Cups water
  38. 1/2 tbsp Rock salt
  39. 1 tsp chilly powder
  40. 4 tbsp oil to fry


  1. 1.Pasi payuru(green gram) kadayal:
  2. Pressure cook the ingredients mentioned under 'To Pressure cook' for 8-10 whistles in a high flame.
  3. Heat oil in a clay pot,add cumin seeds.Let it splutter.
  4. Then add onions,garlic,green chillies and currl leaves.Saute until turns light brown.
  5. Drain water from the cooked green gram,1 whole tomato and keep aside( to prepare rasam).
  6. 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.
  7. 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.
  8. 2.Pasi Payuru(green gram) rasam:
  9. Soak the tamarind in a half cup of water for 15 mins and keep aside
  10. 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.
  11. 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.Or you can crush it in mortar or ammikal too.
  12. 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.
  13. Add in the tamarind green gram extract,salt and boil for 3-5 mins.Check for the tanginess and adjust water accordingly.
  14. Garnish with coriander leaves and switch off the stove.
  15. 3.Bittergourd(Pavakai vathal)
  16. Boil the bittergourd along with water,salt and chilly powder.for 15 mins in a high flame.
  17. 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.Deep fry or shallow fry the dried bittergourd and serve hot.

Reviews (1)  

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Neema Bhardwaj
Neema Bhardwaj   Aug-23-2018

Looks amazing!

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