Lunch Menu 2 – Pulikulambu, Potato Roast, Cabbage Thoran & Keerai Kootu

This is my second lunch menu. I thought of posting a non veg chicken briyani meal, but since it is karthigai deepam, i decided to go vegetarian.This is my absolute favorite meal. Amma makes it whenever i visit her. This is one of the comforting meal.This meal consist of Steamed White Rice, Potato Roast, Brinjal Pulikulambu, Keerai Kootu, Cabbage Stir fry with Coconut, Curd & Papad.

This is how i did it.

I use a 2 Burner Stove to make this meal. First decide the menu and start by chopping & cutting the veggies. 

1)Wash rice and let it soak till ready to use. .Shred cabbage for stir fry, chop spinach for kootu, Peel shallots, garlic and chop brinjal for kulambu.

2)Wash Toor dal and add it into pressure cooker, Now cut potatoes, each into 4 pieces and place it in a bowl and put it over the dal and add it to pressure cooker. Cook for 4 whistle and switch off the flame. It will take around 20 mins.

3)While the potatoes and dal is cooking, i start making cabbage stir fry in the other stove. Heat oil, temper, Add cabbage and saute for a while, pour some water, cover and cook. When done add in coconut and mix well. Transfer this to a serving bowl. It will take around 15 mins to make. 

4)Once the cabbage is done, the pressure must have released from the cooker. Now make keerai kootu is one kadai and roast potatoes in other kadai.

5)Start with potato roast. Heat oil and add in cooked potatoes and mix well. Add salt and let it roast on a low heat for 20 mins, stir often. This will take some time, When it is roasting you can start with keerai kootu on the other stove. Transfer this to a serving bowl.
 
6)For keerai kootu, heat oil and saute spinach for a min. Pour water and cook for 10 mins. Now add in cooked dal and mix well. Add in coconut masala and mix well. Now temper and pour over. This will take a good 20 mins.

7)By the time keerai kootu is done, the potatoes must be crispy. Now add some chilli powder and mix well.Switch off the heat and transfer to a serving bowl.

8)Now lets make pulikulambu on one stove and rice on other stove. Start with cooking rice, take rice in a pressure cooker and add water and cook.

9)Make pulikulambu now, Heat oil and temper. Saute shallots, garlic and brinjal for a good 5 mins. Once done add in spice powders, salt, jaggery, tamarind water, normal water and let it cook. It will take 10 mins. Once done, dissolve rice flour in water and pour over the gravy. Mix well and boil for a min. Switch off flame and transfer to a serving bowl. 

10)When the kulambu is done, the rice must be cooked. let the pressure release and fluff the rice with a fork and transfer to a serving bowl.

11)Now everything is done. Before you sit to eat, take curd from fridge and fry papad. 

12)Enjoy your meal.

My favorite part in this is the potato roast and pulikulambu. The keerai kootu accompany this meal best. Since it is mild, it pairs beautifully with the spicy pulikulambu. You could even add a simple rasam to this meal and any thoran to this meal. Check out my rasam recipes in this blog.

Here are the links to the recipes in this menu.

Pulikulambu ( You can try my Brinjal Pulikulambu or Karunai Kilangu Pulikulambu

Potato Roast
Cabbage Stir fry with Coconut
Homemade Curd

For the Poriyal recipes, click here 
For other Thoran recipes, click here

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