Step-by-Step Instructions

1. 1.Prepare Dal and Rice for Pressure Cooking

   Wash 1/4 cup of Thuvardal along with 1 tablespoon of Moong Dal. Add a pinch of turmeric powder to the dal. Wash 1/2 cup of rice. Place the dal in the lower container and rice in the upper container of a pressure cooker stand.

2. 2.Pressure Cook Dal and Rice

   Place the dal and rice containers inside the pressure cooker. Cook for 3 whistles, then switch off the flame. Allow the pressure to release naturally.

3. 3.Start Pumpkin Poriyal (Stir-fry)

   Heat 1 tablespoon of oil in a pan. Add mustard seeds and urad dal. Once the mustard seeds splutter and urad dal changes color, add 1 green chili (slit) and a little bit of hing (asafoetida) and a few curry leaves.

4. 4.Cook Pumpkin Poriyal

   Add 1 cup of chopped pumpkin pieces to the pan. Add a pinch of turmeric powder, salt to taste, and a little bit of Kashmiri chilli powder for color. Stir everything well. Sprinkle a little water, cover the pan, and cook until the pumpkin is tender and all the water is absorbed.

5. 5.Finish Pumpkin Poriyal

   Once the pumpkin is well cooked and the water has evaporated, switch off the flame. Add 1 tablespoon of fresh grated coconut on top. Mix well. The pumpkin poriyal is now ready.

6. 6.Start Kara Kuzhambu (Okra Tamarind Curry)

   Soak a lemon-sized piece of tamarind in water. Heat 3 tablespoons of sesame oil (til oil) in a stone pot or heavy-bottomed pan. Add mustard seeds and methi (fenugreek) seeds. Once they splutter, add peeled garlic cloves and a handful of peeled small onions. Fry them until they are lightly golden.

7. 7.Add Okra and Spices to Kara Kuzhambu

   Add chopped lady's finger (okra) to the pot. Fry until the okra is slightly cooked and loses its sliminess. Add a few curry leaves, a pinch of turmeric powder, 2 teaspoons of homemade sambar powder, a little bit of hing (asafoetida), and 1/2 teaspoon of Kashmiri chilli powder. Mix all the vegetables and masalas well.

8. 8.Simmer Kara Kuzhambu

   Add salt to taste. Pour in the tamarind extract (approximately 2 cups of water used for extraction). Let it all boil together over a medium flame until the curry thickens to the desired consistency and the oil separates on top. Switch off the flame once done.

9. 9.Prepare Pudina Raita (Mint Yogurt)

   Take about 1/2 cup of homemade curd/yogurt in a bowl and whisk it well until smooth. Grind a few mint leaves with a little water to make a paste. Add the mint paste to the beaten curd. Add a pinch of pink salt and a pinch of roasted jeera powder. Mix everything well together.

10. 10.Temper Pudina Raita

    Heat 1 teaspoon of oil in a small tempering pan. Add mustard seeds. Once they splutter, add 1 small finely chopped green chilli. Pour this tempering on top of the mint raita. The flavorful mint raita is now ready.

11. 11.Prepare Dal for Serving

    Once the pressure from the cooker has released, remove the dal. Mash the dal a little bit with a whisk or spoon until it reaches a creamy consistency. Add salt to taste and mix well.

12. 12.Serve the South Indian Veg Lunch

    Serve the steaming hot rice with a dollop of ghee on top. Accompany it with the plain dal, vendakkai kara kuzhambu, parangikai poriyal, and pudina raita. Enjoy your complete and quick South Indian vegetarian lunch!