Step 1: Prepare Dal Paste for Paruppu Usili

Drain 1/2 cup of soaked Thuvar Dal and 3 soaked Dry Red Chillies. Add 1/4 tsp Hing and grind into a thick paste without adding any water.

Step 2: Set up Pressure Cooker for Simultaneous Cooking

In the first container, add 1 cup Raw Sona Masoori Rice with water. In the second container, add 1/2 cup Thuvar Dal and 1/4 cup Moong Dal with water and a pinch of Haldi/Turmeric Powder. Place a small bowl of soaked White Channa/Kabuli Channa in the center of the second container. In the third container, spread the coarsely ground Thuvar Dal paste (from Step 1) and add chopped Kothavarankai/Cluster Beans. Mix well without adding water. Stack these containers in a pressure cooker with water at the base. Cook for 3 whistles.

Step 3: Prepare Poha / Aval Payasam

Heat 1 Tbsp Ghee in a pan. Fry chopped mixed nuts until golden, then drain and set aside. Add 1/2 cup washed thick Poha/Aval to the same pan and roast in the ghee. Add 3 cups Milk and let the poha cook until soft. In a separate pan, dissolve 1/2 cup Jaggery in 1/4 cup water to make a syrup; let it cool. Once the jaggery syrup is cooled, add it to the cooked poha and milk mixture and mix well. Add 1/4 tsp Cardamom Powder and the fried nuts. Mix and set aside.

Step 4: Prepare Raw Banana / Vazhakkai Stir Fry

Heat 2 Tbsp Oil in a pan. Add 1/2 tsp Mustard Seeds, 1/2 tsp Urad Dal, 1/4 tsp Hing, and a few Curry Leaves. Add 2 peeled and chopped Raw Bananas. Toss everything very well. Add 1/4 tsp Haldi/Turmeric Powder, Salt to taste, and 1 tsp Homemade Sambar Powder. Mix well. Lower the flame and continue roasting until the bananas are slightly crisp and golden brown. Stir occasionally. Switch off the flame and transfer to a serving bowl.

Step 5: Prepare Poozhanikai / Ashgourd Rasavangi

In a pot, add 1 cup Water and chopped Ashgourd/White Pumpkin. Add 1/4 tsp Haldi/Turmeric Powder and Salt to taste. Cook until the ashgourd is soft. Add the boiled White Channa/Kabuli Channa (from pressure cooker). Add the extracted Tamarind juice (from a small lemon-sized piece of tamarind). Boil for 5 minutes until the raw smell of tamarind goes away. Add the cooked and whisked Thuvar Dal and Moong Dal (from pressure cooker). For the masala paste, heat 1 tsp Oil in a separate pan. Roast 1 Tbsp Coriander Seeds/Dania, 1 Tbsp Channa Dal, 4 Dry Red Chillies, and 1 cube Hing/Asafoetida until the dal is well browned. Add 1/3 cup Grated Coconut and mix well. Cool and grind this mixture into a paste. Add this ground masala paste to the rasavangi. Rinse the mixer jar with a little water (2 tbsp) and add to the pot. Allow it to boil for another 2-3 minutes for the flavors to absorb. Add a few Curry Leaves and switch off. For tempering, heat 1/2 tsp Oil in a small pan. Add 1/2 tsp Mustard Seeds, 1/4 tsp Methi/Fenugreek Seeds, 2 Dry Red Chillies, 1/4 tsp Hing/Asafoetida Powder, and a few Curry Leaves. Pour this tempering on top of the rasavangi.

Step 6: Prepare Kothavarangai / Clusterbeans Paruppu Usili

Heat 1 Tbsp Oil in a pan. Add 1/2 tsp Mustard Seeds, 1/2 tsp Urad Dal, 2 Dry Red Chillies, 1/4 tsp Hing/Asafoetida, and a few Curry Leaves. Add the cooked dal and cluster beans mixture (from pressure cooker). Keep the flame low and crumble any large dal pieces. Roast until dry and crumbly. Add Salt to taste. Transfer to a serving bowl.

Step 7: Prepare Morkuzhambu (Okra)

Whisk 1 + 1/2 cups Homemade Curd/Yogurt well. Add 1/4 tsp Haldi/Turmeric Powder and whisk again. For the masala paste, soak 1 Tbsp Coriander Seeds/Dania, 1 Tbsp Thuvar Dal, 1 Dry Red Chilli, 1 Green Chilli, and a small piece of Ginger for 15 minutes. Add 2 Tbsp Grated Coconut to the soaked ingredients and grind into a fine paste. Add this ground masala paste to the whisked curd and mix well. Heat 1 Tbsp Coconut Oil in a pan. Add 1/2 tsp Mustard Seeds, 1 Dry Red Chilli, and a few Curry Leaves. Add 4-5 small chopped Bhindi/Lady's Finger. Fry until well cooked and slightly crisp. Add the curd and masala mixture. Rinse the mixer jar with a little water and add to the pan. Cook on a low to medium flame, stirring constantly, until it starts frothing up. Do not boil vigorously to prevent curdling. Add Salt to taste. Switch off the flame.

Step 8: Prepare Rasam

In a pot, add the extracted Tamarind juice (from a small amla-sized piece of tamarind). Add 1/4 tsp Haldi/Turmeric Powder, Salt to taste, 1 cube Hing/Asafoetida, and 1 crushed Tomato. Add water as needed. Place on the stove and cook on low flame until it comes to a boil. Add 1 ladle of cooked dal (from pressure cooker, with its water). Add 1 tsp Homemade Sambar Powder and 1 slit Green Chilli. Add chopped Coriander Leaves and a few Curry Leaves. Cook until it starts frothing and bubbling up. Switch off. For tempering, heat 1 tsp Ghee in a small pan. Add 1/2 tsp Mustard Seeds and 1/2 tsp Jeera/Cumin Seeds. Pour this tempering on top of the rasam and cover immediately to retain the flavor.

Step 9: Prepare Vadai

Drain 1 cup of soaked Urad Dal completely. Grind into a fine, thick paste without adding too much water (only about 2 Tbsp water). Beat the batter very well until it becomes soft and fluffy. Add 1/4 tsp Hing/Asafoetida, 1 tsp Black Pepper Powder, chopped Curry Leaves, 1 chopped Green Chilli, grated Ginger, and Salt to taste. Mix all ingredients well. Heat oil for deep frying in a kadai. Take a small portion of the dough, flatten it on a banana leaf (or baking sheet), and make a hole in the center. Gently drop into the hot oil. Fry on medium flame, flipping occasionally, until golden brown and crispy. Drain excess oil.

Step 10: Prepare Kalathu Paruppu

Take the remaining cooked dal (from pressure cooker). Add Salt to taste and 1/4 tsp Hing/Asafoetida Powder. Mix well.

Step 11: Prepare Thayir Pachadi

Grind 4 Tbsp Grated Coconut, 1 Green Chilli, and a small piece of Ginger into a fine paste. Whisk 1 cup Homemade Curd/Yogurt in a bowl. Add the ground paste and Salt to taste. Mix very well. For tempering, heat 1/2 tsp Oil in a small pan. Add 1/2 tsp Mustard Seeds, 1/2 tsp Urad Dal, and a few Curry Leaves. Pour this tempering over the pachadi. Garnish with chopped Coriander Leaves.

Step 12: Serve the Traditional Thai Amavasai Lunch

Serve the freshly prepared steaming hot rice along with a dollop of ghee. Arrange all the dishes on a banana leaf: Poha Payasam, Thayir Pachadi, Raw Banana Stir Fry, Kothavarangai Paruppu Usili, Kalathu Paruppu, Poozhanikai Rasavangi, Vendakkai Morkuzhambu, Tomato Rasam, and crispy Vadai. Enjoy your traditional South Indian lunch!

• Utilize pressure cooking for rice, dals, and steamed vegetables to save time and energy.

• When adding jaggery syrup to milk-based payasam, ensure the syrup is cooled to prevent curdling.

• For crispy vadai, drain soaked urad dal completely and grind into a thick, fluffy batter without excess water. Beat the batter well for softness.

• For payasam, use any nuts of your choice for frying in ghee.

• For rasam, adjust the spiciness by varying the number of green chillies.

• For morkuzhambu, other vegetables like pumpkin or cucumber can be used instead of okra.