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Mahalaya Lunch Menu: South Indian Vegetarian Feast

Name: Mahalaya Lunch Menu: South Indian Vegetarian Feast
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 1/3 cup Urad dal; 1 tbsp Black pepper; 1 tbsp Cumin seeds; a few Curry leaves; 1 cup (approx.) Moong dal; as needed Water; chopped, as needed Pumpkin; as needed Turmeric powder; a few Curry leaves; to taste Salt; as needed Tamarind water; as needed Basic Karima Podi; 1 tsp Rice flour; as needed Cooked moong dal; as needed Grated coconut; as needed (mustard seeds, curry leaves, oil) Tempering ingredients; as needed Chopped vegetables (white pumpkin, carrots, beans); 1/2 cup Grated coconut; as needed Black pepper; as needed Cumin seeds; as needed (not shown in video) Ulundh vadai batter; for deep frying Oil; as needed Curry leaves; as needed Ginger; to taste Salt; as needed Basic Karima Podi; as needed Black sesame seeds

Recipe by Radha Natarajan Your Everyday Cook

Ready in150 min
Prep60 min
Cook90 min
CuisineIndian · South Indian
Serves4-6 People
DifficultyMedium
Spicy level3/5
Calories~700 kcal

Mahalaya Lunch Menu: South Indian Vegetarian Feast

Ingredients

For Basic Karima Podi (Blended Spice Powder)

1/3 cupUrad dal
1 tbspBlack pepper
1 tbspCumin seeds
a fewCurry leaves

For Cooked Moong Dal

1 cup (approx.)Moong dal
as neededWater

For Pumpkin Rasavangi

chopped, as neededPumpkin
as neededTurmeric powder
a fewCurry leaves
to tasteSalt
as neededTamarind water
as neededBasic Karima Podi
1 tspRice flour
as neededCooked moong dal
as neededGrated coconut
as needed (mustard seeds, curry leaves, oil)Tempering ingredients

For Avial

as neededChopped vegetables (white pumpkin, carrots, beans)
1/2 cupGrated coconut
as neededBlack pepper
as neededCumin seeds

For Ulundh Vadai / Bonda for Mor Kuzhambu

as needed (not shown in video)Ulundh vadai batter
for deep fryingOil

For Curry Leaves Ginger Thogayal

as neededCurry leaves
as neededGinger
to tasteSalt
as neededBasic Karima Podi
as neededBlack sesame seeds

Step-by-Step Instructions

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.
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.
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.
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.
5.Fry Ulundh Vadai
Deep fry the Ulundh vadai (dough preparation not shown) in hot oil until golden brown and crispy.
6.Prepare Bonda Morkuzhambu
Add the freshly fried Ulundh vadai (bonda) to a pre-prepared Mor Kuzhambu (yogurt-based curry, preparation not shown).
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.

Mahalaya Lunch Menu: South Indian Vegetarian Feast

Ingredients