Name: Traditional Lunch from Kongu Cuisine of Tamilnadu recipe by suganya balusamy at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: 1.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 Coconut oil; 1 tsp cumin seeds; 4 finely chopped shallots(small onions); 3 finely chopped garlic cloves; 1 finely chopped green chilly; 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

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.

Ingredients Serving: 3

1.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 Coconut oil
1 tsp cumin seeds
4 finely chopped shallots(small onions)
3 finely chopped garlic cloves
1 finely chopped green chilly
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
1/2 tbsp Rock salt
1 tsp chilly powder
4 tbsp oil to fry

Instructions

1.Pasi payuru(green gram) kadayal:
Pressure cook the ingredients mentioned under 'To Pressure cook' for 8-10 whistles in a high flame.
Heat oil in a clay pot,add cumin seeds.Let it splutter.
Then add onions,garlic,green chillies and currl leaves.Saute until turns light brown.
Drain water from the cooked green gram,1 whole tomato and keep aside( to prepare rasam).
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.
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.
2.Pasi Payuru(green gram) rasam:
Soak the tamarind in a half cup of water for 15 mins and keep aside
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.
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.
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.
Add in the tamarind green gram extract,salt and boil for 3-5 mins.Check for the tanginess and adjust water accordingly.
Garnish with coriander leaves and switch off the stove.
3.Bittergourd(Pavakai vathal)
Boil the bittergourd along with water,salt and chilly powder.for 15 mins in a high flame.
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.

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