#sujanfunkitchen is here with #Meenama and her #traditional #LunchCombo Milagai Killi SambarIngredients:Cooked Tur dal - 1 cup Tamarind - lemon sized portionTurmeric powder - tspGreen chilled - 4Kashmiri red chillies - 4Regular dry red chillies - 2French beans - 10 or 12Carrots - 1mediumCurry leaves as required Asaefotida - tspGhee - 5 tsps Mustard seeds - 1 tspFenugreek/Methi seeds - tspSalt to tasteMethod:Chop the beans and carrotsHalf the green chilliesSoak the tamarind in 1 cups of water and extract the tamarind waterHeat a heavy pan and add the tamarind waterAdd the turmeric powder Add 2 of the halved green chillies and 4 Kashmiri red chillies Add the chopped vegetables Allow everything to cook wellCheck if the onions and tomatoes are cooked well - add some more water if needed for the vegetables to cookOnce everything is nicely cooked add the boiled tur dalStir and blend the tur dal thoroughly wellAdd asaefotida Add salt to tasteAdd some water if required to reach a pouring consistency Switch off the flameNow heat some gheeSplutter the mustard and methi seedsAdd 2 red dry chillies and 2 slit green chilliesStir over dim flameAdd curry leavesAdd the tempering to the Milagai Killi SambarPodalanga CurryIngredients:Snake gourd - kgChana dal - 1 handfulFresh coconut- cupGreen chillies - 2 or 3Mustard seeds - 1 tspUrad dal - 1 tspAsaefotida - tspOil - few tspsSalt to tasteMethod:Was and chop the snake gourd into cubesSoak the chana dal in water for at least an hourGrind the fresh coconut with the green chillies in a blender coarsely and keep asideDrain the chana dal and pressure cook till just soft and keep aside Steam the snake gourd till the rawness disappearsHeat oil in a thick panSplutter mustard seeds Sim flame and add the urad dalLet the urad dal turn light goldenAdd the cooked chana dalSaut adding asaefotida Now add the steamed snake gourd and toss together everything Add salt to taste and mixFinally add the freshly grated coconut mix and toss everything together Our most yummy Podalanga Tengai Curry is ready
