Tamilnadu shares our boarder. Tamil people are known as Tamilians. Tamilians are an ethnic group who speak Dravidian language. Tamil is the mother tongue. Tamil culture is rooted in the arts and way of life of India, SriLanka, Malaysia, Singapore and around the world.
Traditional food rice is the major stapile food. Normally lunch or dinner is a meal of steamed rice accompanied with sambar, rasam, poriyal, curd etc… I am sharing a simple recipe of tamil lunch.
I cooked the rice with PONNI rice. The rice gets cooked easily. It Only takes fifteen minutes . Boil Three cup of water and Wash one cup of rice then add it into the boiled water. When it is cooked strain it in a stainer.
1 cup tur dal
2 muringakai (drum stick)
10 vengaim (shallots)
1 thakkali (tomato)
1 small ball tanarind juice
2 tbsp samabar powder
Clean the tur dal (splitted pea) with 2 cup of water in the cooker. Keep aside. Cook Drum stick, shallots, tomato chopped, 1/2 tsp turmeric in a vessel. Once it comes to a boil reduce the flame and cover with a lid. Until vegetables are soft around 5-7 minutes. Then add the cooked tur dal and sambar powder in it with enough water. Wait for five minutes to cook then add the tamarind juice and salt according to the taste.
2 tbsp oil
1 tsp cumin
1 tsp mustard
2 red chili
2 spring curry leaves
1/2 tsp asafotida powder
Heat oil, add cumin, mustard and sputter the mustard add red chili, curry leaves and when it is golden put the asafotida and transfer it over to the sambar.
1/2 cup tur dal
1 cup mint leaves
1 tbsp onion sliced
1/2 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste
In a heavy bottom pan place the tur dal and allow it to cook, after boiling reduce the flame till it becomes half cooked add onion, tomato, mint leaves, red chili, corriander, turmeric powders and salt. Wait for 10 minutes and allow to cook.
When it is cool pour the mix into a blender to make a smooth puree and strain.
But I like the natural flavour of the mint rasam so I didn’t blend.
1 tsp ghee
1/2 tsp cumin seed
1/2 tsp mustard seed
Pinch asafotida powder
Heat ghee and add mustard, cumin. When seed pops, put the asafotida then transfer it over to the rasam.
1/4 kg ladies finger
1 tsp chili powder
1/4 tsp turmeric powder
2 tbsp veg. oil
Chop lady’s finger Round thinly and mix with chili powder, turmeric powder and salt. Heat 2 table spoon oil in a tawa, add mixed ingredients then saute. In between saute the mix well. Around 8-10 minutes vendhay poriyal will be ready.
CARROT COCONUT SALAD
1/4 cup coconut grated
Peal and grate the carrot. Cut Cucumber into thin and one inch long pieces. Squeeze the lemon. Mix together with carrot, cucumber, grated coconut, lemon juice, pepper and salt. Mix well to combine.
1 tsp veg.oil
1/4 tsp cumin seed
1/4 tsp mustard
1 green chili chopped
1 spring curry leaves
In a pan heat the oil, add the tempering ingredients and when an aroma is felt pour on the salad and stir to combine. Serve it immediatetly to get fresh taste. I like this dish very much.
BESAN LADDU BOONTHI
Tamilians lunch is accompanied with sweets like payasam, laddu, jilebi. Yesterday my daughter made this laddu.
Ingredients in just a glance :- 1 cup besan powder, 1/2 cup sugar, pinch baking powder, 1 tbsp raisins, 1 tsp rose water, oil.
Make a medium batter with besan flour and water, then heat veg.oil and ghee strain the batter in stainer into heated oil. Stir it and it when it starts to float, remove it from the fire and when it will be cool blend it.
Boil 1/4 cup water and 1/2 cup sugar granules to make a thick syrup. Pour a little rose syrup and mix the blended ingredients, when the mix becomes warm add raisins. Take small portions to make small balls.
Curd is a favourite side dish in Tamil Lunch. We all like curd. Yogurt comes from milk and is loaded with essential nutrients. Good for teeth , bones etc…Very easy to digest.
It is made from urad dal (black gram). Fry pappad in the heated oil.
SPLITTED PEAS CURRY
I included dal curry (thuvaram paruppu ka i) earlier. In this lunch this dal curry is included. I think you will enjoy.