Simple Lunch Menu | Satvik Lunch to Soothe Stomach | #sujanfunkitchen #simple lunch recipes | Sujan Fun Kitchen

#SimpleLunchMenu from #SujanFunKitchen
A healthy menu to give stomachs a much needed rest -
Karuveppilai Kuzhambu or Curry Leaf Gravy, #RakeshRaghunathan, his mom’s recipe from #ammavumnaanum
Second recipe is of a Vettala Rasam, an absolutely delicious Rasam!
Third one is of Potato Podimas, my dear Athai’s recipe.
Karuveppilai Kuzhambu
Ingredients:
Curry leaves -1 cup
Tamarind - 1 big lemon size
Turmeric powder - ¼ tsp
Tur Dal - 3 tsp
Urad dal - 2 tsp
Black pepper - 1 tsp
Kashmir red chillies - 3 or ordinary red chillies - 2
Cumin seeds - 1 tsp
Asaefotida - ½ tsp
Ghee - 2 tbsp
Til oil - few tbsps
Jaggery powder - 1 tsp
Turkey berry/Sundakkai - 1 handful
Salt to taste
Method:
Soak the tamarind in 2 ½ cups of water
Squeeze out the tamarind water
Add turmeric powder and salt to the tamarind water
Allow this to boil oversim
Meanwhile in few drops of til oil roast tur Dal, urad dal, black pepper, red chillies over medium flame
Add asaefotida and toss
Add the curry leaves and toss
Switch off flame
Allow to come to room temperature
Then grind everything together to a smooth paste - add some water and keep it ready
Add the ground mixture to the boiling tamarind water
Allow everything to cook well adding salt
Add jaggery and continue to cook till gravy is thick
In another pan, heat some ghee and til oil
Fry the Turkey berry/Sundakkai till colour changes and splutter cumin seeds too
Add the tempering to the Karuveppilai Kuzhambu

Betel Leaf/Vettala Rasam
Ingredients for grinding:
Betel leaves- 5 or 6
Tomatoes - 2 mediump
Black pepper - ½ tsp
Cumin seeds : ~ 1 tsp
Green chilli - 1
Method:
Grind everything to a paste adding water
Keep aside
Ingredients for the Betel leaf Rasam:
Tamarind - 1 big gooseberry size
Boiled Tur Dal - ¼ cup
Betel leaf - 2
Tomatoes - 1
Asafotida - ½ tsp
Turmeric powder - ½ tsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Method:
Soak tamarind in 3 cups of water and extract tamarind water
Chop the betel leaf and tomato finely
In a vessel, add the tamarind water
Add turmeric powder and salt
Add the ground betel leaf tomato ground mixture
Allow everything to boil together
Add the boiled Tur Dal
Add asaefotida
Finally add the chopped betel leaf and tomatoes
Allow a double boil of everything together
Now hear some ghee in a pan
Splutter Mustard seed and cumin seeds in ghee
Add the sizzling tempering to the Betel leaf Rasam
Potato Podimas
Ingredients:
Boiled and roughly chopped potatoes - 4
Onions - 1 medium
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asaefotida - ¼ tsp
Green chillies - 2
Ginger - ½ inch
Turmeric powder - ½ tsp (optional)
Grated coconut - ¼ cup
Lemon juice - to taste
Any oil - 4 tsps
Salt to taste
Method:
Chop green chillies, onions and ginger finely
Heat oil in a pan
Splutter mustard seeds and cumin seeds
Reduce flame and saute green chillies and ginger
Now add the onions and fry till translucent
Add turmeric if required
Add the boiled and chopped potatoes and toss together over medium flame
Close and cook for few mins
Open and add salt to taste
Now add grated coconut and stir together
Close and cook for few mins
Finally add lemon juice according to taste
Enjoy Potato Podimas with Karuvepillai Kuzhambu and Betel Leaf Rasam