Lunch Combo Sure to Win Hearts! Lunch Ideas! Lunch Amazing! | Sujan Fun Kitchen

3 in 1 South Indian Lunch! #SujanFunKitchen is here with #SouthIndianLunch #3In1
#parupusili #vathakuzhambu #rasam #lunch

Beans Parupusili, Sundakkai Vathakuzhambu and Araichu Vitta Rasam is a terrific combo which is specially prepared during the weekends when the entire family is free to enjoy a relaxed meal together. This 3 in 1 combo special because of the nutritional value in it - the fresh beans tossed with Tur Dal and Chana dal is a powerhouse of nutrients; the Sundakkai Vathakuzhambu is a dish that contains the vital nutrients of the Sundakkai/Turkey Berry and the benefits of tamarind; the Araichu Vitta Rasam is incomparable in its taste and nutrition with the aromatic spices added.

So hop into Sujan Fun Kitchen for the 3 in 1 South Indian Combo.

Beans Parupusili:

Ingredients:

Tuvar Dal - ½ cup

Bengal gram Dal - ½ cup

Red chillies - 4 or 6

Cumin seeds/Jeera - 1 tsp

Asaefotida - ½ tsp

Beans - ¼ kg

Oil - as required

Mustard - 1 tsp

White Urad Dal - 1 tsp

Salt to taste 

Method:

Soak the Dals in water for 2 hours

Drain and grind the Dals with the red chillies and cumin seeds/jeera to a coarse paste

Steam the ground paste like Idlis, till non-sticky 

Crumble the steamed Dal with fork or cleaned hands

Meanwhile chop the beans and boil and keep aside

Heat oil in a pan

Splutter mustard seeds

Roast Urad dal

Add asaefotida

Then add the crumbled Dal and stir fry till it crumbles into soft sand texture

Now add the boiled and drained beans

Add salt to taste and toss everything together

Serve with hot bowl of rice and Sundakkai Vathakuzhambu

Or serve with soft phulkas

Sundakkai Vathakuzhambu

Ingredients:

Tamarind - big lemon-size

Dry Turkey berry/Sundakkai - ½ cup

Sambar powder - 3 tsps

Red chilli powder - ¼ tsp

Curry leaves - a handful

Asaefotida - ½ tsp

Til oil - 6 tsps or more according to taste

Mustard seeds - 1 tsp

Thur dal - 1 tsp

Methi seeds/fenugreek seeds - 1 tsp

Red chillies - 3

Salt to taste

Jaggery - small piece (optional)

Method:

Soak tamarind in ⅔ cups of warm water for 20 mins

Now smash and crush it with hands to extract tamarind Water - keep aside

Take a heavy base pan and heat some oil

Fry the Turkey berry/Sundakkai; drain and keep aside

Crackle mustard seeds and sim the flame

Add tur dal and roast

Next add methi seeds and roast

Add curry leaves and red chillies

Add the sambhar powder

Stir fry everything well 

Add the red chilli powder and asaefotida 

Now add the tamarind Water

When the raw smell of the tamarind disappears, add the fried Turkey Berry/Sundakkai

Allow everything to boil adding salt

Close and cook till the Vatha Kuzhambu thickens

Add some jaggery and allow to boil

Serve with a bowl of hot steamed rice

Araichu Vitta Rasam

Ingredients:

Tamarind - 1 small lemon sized 

Tomatoes - 2

Rasam powder - 1 tsp

Black pepper - 1 tsp

Cumin seeds/jeera - 1 tsp

Salt to taste

Ghee - 2 tsp

Mustard seeds - ½ tsp

Asaefotida - to taste

Coriander leaves for garnishing

Method:

Soak the Tamarind in water and extract the water, crushing the Tamarind pulp

Chop the tomato

Meanwhile, take some saved dal paste of Parupusili

Add one tomato, black pepper and cumin seeds)jeera and make a paste/gravy

Boil the tamarind water with tomatoe and salt

When the raw smell of the tamarind disappears add the ground paste /gravy

Let everything boil tog

In a pan heat few tsps of ghee.

Splutter mustard seeds 

Add asaefotida

Pour the tempering into the hot Araichu Vitta Rasam

Garnish with coriander leaves