Mahalaya Lunch Menu: South Indian Vegetarian Feast

Step 1: Prepare Basic Karima Podi

In a pan, dry roast 1/3 cup urad dal, 1 tbsp black pepper, and 1 tbsp cumin seeds until aromatic. Add a few curry leaves and roast until crisp. Transfer the roasted ingredients to a blender and blend to a fine powder.

Step 2: Pressure Cook Moong Dal

Wash moong dal thoroughly. Place it in a pressure cooker with adequate water and pressure cook for 3 whistles until soft and mushy.

Step 3: Prepare Pumpkin Rasavangi

In a pot, combine chopped pumpkin, turmeric powder, a few curry leaves, salt, and tamarind water. Bring to a boil and cook until the pumpkin is tender. Add some of the prepared Basic Karima Podi, 1 tsp rice flour, and a portion of the cooked moong dal. Stir well. Add grated coconut and mix. Finally, add a tempering (not specified, but typically mustard seeds and curry leaves in oil) to the rasavangi.

Step 4: Prepare Avial

Cook the chopped vegetables (white pumpkin, carrots, beans) until tender. In a blender, grind 1/2 cup grated coconut with black pepper and cumin seeds to a fine paste. Add this ground paste to the cooked vegetables and mix well.

Step 5: Fry Ulundh Vadai

Deep fry the Ulundh vadai (dough preparation not shown) in hot oil until golden brown and crispy.

Step 6: Prepare Bonda Morkuzhambu

Add the freshly fried Ulundh vadai (bonda) to a pre-prepared Mor Kuzhambu (yogurt-based curry, preparation not shown).

Step 7: Prepare Curry Leaves Ginger Thogayal

In a blender, combine curry leaves, ginger, salt, some of the Basic Karima Podi, and black sesame seeds. Grind to a coarse paste.

• The basic spice powder (Karima podi) can be prepared in advance and stored for convenience.

• Pressure cooking moong dal in bulk saves time when preparing multiple dishes that require it.