Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Simple Lunch Menu 9 (Poosinikkaai Moor Kuzhambu, Kollu Rasam, Seppangkizhangu Poriyal)

 Simple Lunch Menu 9

Ash gourd in buttermilk gravy, Horsegram soup, Taro root Stir-fry

Here is a simple lunch menu.

Enjoy this simple ayurvedic lunch.

Ash gourd Moor Kuzhambu

Serves: 3

  • Cubed Ash gourd – 1/2 cup
  • Toor dhal – 1 tbsp
  • Shredded Fresh Coconut – 2 tbsp
  • Cumin seeds – 1 tsp
  • Thai green chili – 1
  • Ginger – 1″ pc
  • Mustard seeds –  1/4 tsp
  • Fenugreek seeds – 1/2 tsp
  • Curry Leaves – few
  • Asafoetida – a pinch
  • Turmeric powder – 1/4 tsp
  • Yogurt – 1/4 cup
  • Oil/ Ghee – 1 tsp
  • Salt – to tast

Method:

  • Soak toor dhal for 1 hr and grind it with cumin, ginger, green chilli, coconut into a fine paste.
  • Mix yogurt with 1 cup water and whisk well to form a creamy buttermilk.
  • Heat ghee in a pan and add mustard seeds. Once the seeds pop, add cumin seeds, asafoetida, fenugreek seeds, curry leaves and saute for few seconds.
  • Then add ash gourd, little turmeric and cook it covered till the veggie is 90% cooked.
  • Then add the ground paste, turmeric powder, salt, little water and cook till the raw smell goes off.
  • Reduce the flame to low and add buttermilk.
  • Mix well and let it cook in low flame for 2mins. (Do not over boil)

Tasty Moor Kuzhambu is ready.

Taro Root Stir-Fry:

Serves: 3

  • Steamed Taro Root – 5
  • Turmeric Powder – 1/8 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/4 tsp
  • Ajwain – a pinch
  • Fresh Ginger juice – 1 tsp
  • Curry Leaves – few
  • Asafoetida – a pinch
  • Mustard seeds – 1/8 tsp
  • Ghee – 1 tsp

Method:

  • Peel and Cube the steamed Taro roots.
  • Heat ghee in a pan and add mustard seeds.
  • One the seeds pop, reduce the flame to low and add ajwain, all the spice powders, salt, curry leaves and saute for few seconds. (Take care not to burn)
  • Then add taro root, ginger juice and mix well.
  • Cook it in medium flame 5 minutes (Stirring occasionally).

Tasty Taro Root Poriyal is ready!

Note:

  • Always have horsegram with any of the following: Okra, Taro root, Tapioca or arrowroot.

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