Step-by-Step Instructions

1. 1.Prepare Rice and Dal for Pressure Cooking

   Wash 1/2 cup rice, 1/4 cup tuvar dal, and 1 tbsp moong dal. Add a pinch of turmeric powder to the dal. Place the dal in the lower container of a pressure cooker and the rice in the upper container. Close the pressure cooker.

2. 2.Pressure Cook Rice and Dal

   Cook the rice and dal in the pressure cooker for 3 whistles. Once done, switch off the flame and let the pressure release naturally.

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

   Heat 1 tbsp oil in a pan. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Once the urad dal changes color, add 1 broken green chili, a pinch of hing, and a few curry leaves. Sauté for a few seconds.

4. 4.Cook Pumpkin

   Add 2 cups of chopped pumpkin pieces to the pan. Add 1/4 tsp turmeric powder, salt to taste, and 1/2 tsp Kashmiri chili powder. 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 cooked and the water has evaporated, add 2 tbsp of fresh grated coconut. Mix well and switch off the flame. The pumpkin poriyal is ready.

6. 6.Prepare Tamarind Extract for Kara Kuzhambu

   Soak a lemon-sized piece of tamarind in warm water. Extract about 2 cups of tamarind juice by mashing and straining the pulp.

7. 7.Start Kara Kuzhambu

   Heat 3 tbsp til oil in a heavy-bottomed pot (like a stone pot). Add 1/2 tsp mustard seeds and 1/4 tsp methi seeds. Once they splutter, add 5-6 peeled garlic cloves and 10-12 peeled small onions. Sauté until the onions turn translucent.

8. 8.Add Okra and Spices to Kuzhambu

   Add 1 cup of chopped lady's finger (okra) to the pot and fry well in the oil until the stickiness reduces. Add a few curry leaves, 1/4 tsp turmeric powder, 2 tsp homemade sambar powder, a pinch of hing, and 1/2 tsp Kashmiri chili powder. Mix all the vegetables and masalas well.

9. 9.Simmer Kara Kuzhambu

   Add salt to taste and pour in the tamarind extract. Let the kuzhambu boil over a medium flame until it thickens to the desired consistency and the oil separates on top. Switch off the flame.

10. 10.Prepare Pudina Raita

    Take 1 cup of homemade curd and whisk it well until smooth. Grind 1/4 cup of pudina (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.

11. 11.Temper Pudina Raita

    Heat 1 tsp oil in a small pan. Add 1/4 tsp mustard seeds and 1 finely chopped green chili. Once the mustard seeds splutter, pour this tempering over the prepared pudina raita. Mix lightly.

12. 12.Mash Dal and Season

    Once the pressure from the cooker is released, remove the cooked dal. Mash the dal lightly with a whisk or spoon until creamy. Add salt to taste and mix well.

13. 13.Serve the Thali

    Serve the steaming hot rice with a dollop of ghee, a portion of the plain dal, pumpkin poriyal, vendakkai kara kuzhambu, and pudina raita. Enjoy your traditional South Indian vegetarian lunch!