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South Indian cuisine is known for its unique flavors and diverse range of dishes. Whether it’s breakfast, lunch, or dinner, every meal is a celebration of delicious food. Today, we are going to talk about a South Indian lunch menu that will leave you craving for more.

Parangikai Puli Kuzhambu

The first dish on our menu is Parangikai Puli Kuzhambu. It is a tangy, spicy, and flavorful stew made with pumpkin and tamarind. The pumpkin adds a sweet and earthy flavor to the dish, while the tamarind gives it a sour and tangy taste. The dish is usually served with hot steamed rice and papad.

Parangikai Puli KuzhambuTo make the Parangikai Puli Kuzhambu, you will need the following ingredients:

  • Pumpkin - 2 cups, diced
  • Onion - 1 medium, finely chopped
  • Garlic - 4-5 cloves, finely chopped
  • Tomato - 1 medium, finely chopped
  • Tamarind - small lemon sized ball
  • Red chilli powder - 1 tablespoon
  • Coriander powder - 2 tablespoons
  • Turmeric powder - 1/2 teaspoon
  • Mustard seeds - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Fenugreek seeds - 1/4 teaspoon
  • Curry leaves - few
  • Oil - 4 tablespoons
  • Salt to taste

Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Once they splutter, add finely chopped onions and garlic, and sauté until golden brown. Add diced pumpkin, chopped tomatoes, red chilli powder, coriander powder, turmeric powder, and salt. Mix well and let it cook for a few minutes. Add the tamarind water and let it cook for 10-15 minutes until the pumpkin is soft and the gravy thickens.

South Indian Lunch Combo

The second dish on our menu is a traditional South Indian lunch combo. It consists of several dishes that are served together to make a complete meal. The dishes usually include rice, rasam (a spicy soup), sambar (a lentil soup), poriyal (a dry vegetable dish), and curd (yogurt). The combination of these dishes is not only delicious but also nutritious.

South Indian Lunch ComboTo make the South Indian lunch combo, you will need the following ingredients:

  • Steamed rice - 2 cups
  • Rasam powder - 2 tablespoons
  • Tur dal - 1 cup
  • Tamarind - small lemon sized ball
  • Tomato - 1 medium, chopped
  • Sambar powder - 2 tablespoons
  • Carrot - 1 cup, chopped
  • Green beans - 1 cup, chopped
  • Coconut - 1/2 cup, grated
  • Curd - 1 cup
  • Mustard seeds - 1 teaspoon
  • Urad dal - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Curry leaves - few
  • Oil - 4 tablespoons
  • Salt to taste

Start by cooking the dal in a pressure cooker and set it aside. To make the rasam, heat oil in a pan and add mustard seeds, cumin seeds, urad dal, and curry leaves. Once they splutter, add chopped tomatoes, rasam powder, tamarind water and salt. Let it cook for a few minutes until the gravy thickens. To make the sambar, boil the chopped vegetables, tur dal, and sambar powder in a pressure cooker. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add grated coconut and fry for a minute. Add the boiled vegetables and dal to the pan and mix well.

For the poriyal, heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped vegetables, salt, and turmeric powder. Cover the pan and let it cook for a few minutes until the vegetables are soft. Finally, serve the cooked rice, rasam, sambar, poriyal, and curd on a plate.

There you have it, a delicious and satisfying South Indian lunch menu that is perfect for any occasion. Try it out and let us know how you liked it!

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