Vatha Kuzhambu Kootu Podi curry - lunch combo
Meal preparation
Chop and keep, white pumpkin and brinjal ready if you are using frozen coconut, thaw them Keep rice Pressure cook dal
Grind
Saute channa dal, coriander seeds, and red chili till they turn golden brown. Cool and coarse grind for Brinjal podi curry Grind coconut, green chilli, and cumin seeds with water for Vellai Poosanikai kootu
Lunch cooking
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Manthakkali Vathal kuzhambu
Firstly, temper mustard seeds, channa dal, red chilli, curry leaves and vathal Quick saute sambar powder Add tamarind paste, salt, and water; boil till raw smell goes odd Finally, add jaggery and boil; turn off the stove
Check out other kuzhambu varieties in TMF
White pumpkin Kootu
Cook white pumpkin, with little water, required salt and ground paste, till pumpkin turn fork tender Add cooked dal and boil Finally, temper mustard seeds, urad dal, and curry leaves in coconut oil and add to the kootu
Check out other kootu varieties in TMF
Brinjal podi curry
Saute brinjal with required salt, tamarind paste, till they turn soft. let it cool Add coarse powder and saute, prepare poriyal
Check out other Poriyal varieties in TMF
