Monday, December 7, 2015

South Indian Lunch Menu Recipe / South Indian Dinner Menu Recipe / Gummadikaya Curry Recipe / Pumpkin Curry Recipe / Tomato Rasam Recipe

Healthy and Tasty South Indian Lunch or dinner menu. In this menu, I am going to show you how to make a healthy pumpkin or gummadikaya curry, Tomato Rasam, hot steamed white rice along with homemade Sago or Sabudana Papads and curd.

Yellow Pumpkin is rich in proteins and fiber. There are many versions of making pumpkin recipes and even in desserts too. This Pumpkin Curry will be spicy and little sweet flavored dish and is absolutely delicious with hot steamed white rice. 


One tip for Pumpkin Curry: Wash the Yellow pumpkin with some salt and water. Do not peel the skin of pumpkin which contains proteins and fiber. If you are not interested to make curry with the skin of the pumpkin, you can even use peeled skin of pumpkin and seeds for any gravy curries by grinding it (you can even freeze it for later use). Here I brought the Sliced pumpkin piece from indian store this pumpkins pieces will cook faster. 


Tomato Rasam is also known as Tomato charu, this is so simple to prepare and healthy too, we can even have this as a soup when suffering from cold or fever, that gives a lot of relief. There are many versions of making rasam and tomato rasam is the one the version. This is an integral part of the South Indian Lunch or Dinner Menu, and is a good combination with hot steamed white rice along with homemade sago/sabudana papads or fryums.

One tip for Tomato Rasam: Once Tomato rasam comes to boil, simmer it, cover and boil for 2 minutes not more than that as shown in the video (By boiling it for more time that gives a different taste). After turning off the flame, keep it covered until serving (the aroma shouldn't escape). 

A complete South Indian traditional meal is with pumpkin curry, tomato rasam, hot steamed white rice along with some homemade sago papads and curd. Me and my family members prefer this meal at least once a week. They love it a lot with hot steamed white rice and along with some homemade papads and this is a complete traditional south Indian meal. SLet's start making it.




Author: Nagaharisha

Recipe Type: Lunch / Dinner
Cuisine: Indian
Serves: 2 to 3

Ingredients for Rice:
  • Rice - 2 Cups
  • water - 4 Cups (water measurement may varies on the type of rice you use)
Procedure to make rice:
  • Wash the rice well in water and soak in 4 cups of water for half an hour.
  • Here i am using electric cooker to cook the rice. so cook until this is done.
Ingredients for Tomato Rasam:
  • Oil - 2 tsps
  • Mustard seeds - 1/4 Tsp
  • Fenugreek seeds - 4 to 5
  • Cumin Seeds - 1 Tsp
  • Urad dal - 1 Tsp
  • Red chili - 1
  • Hing - Pinch
  • Curry Leaves - few
  • Green chili - 1 or adjust to your taste
  • Onion - 1/2 Medium size (thinly sliced)
  • Turmeric Powder - 1/8 Tsp
  • Tomatoes - 2 Large size
  • Tamarind - 1 Inch size or small gooseberry size or adjust to your taste
  • Salt - to taste
  • Coriander powder - 1 Tsp
  • Pepper Powder - 1/4 Tsp or Adjust to your taste
  • Ginger - 1 Inch
  • Garlic Clove - 1 Large
  • Jaggery - 2 tsps or adjust to your taste / sugar - 2 tsps or adjust to your taste
  • Water - 2 cups
  • Coriander leaves - 4 to 5 tbsps
Procedure to make Tomato Rasam:
  • Starts the process by grinding tomatoes, ginger, garlic into a fine paste (do not add even a drop of water while grinding) and set aside.
  • Heat a heavy bottom pan on a medium heat, add 2 tsps oil. Once it is enough hot, add fenugreek seeds, mustard seeds, cumin seeds, broken red chili, curry leaves, urad dal, pinch of hing and saute it well until golden colour.
  • Now add turmeric powder, Slit green chili, thinly sliced onions. Mix it well completely and cook until the onions are translucent.
  • Now add grinded tomato puree, 2 cups of water (if you like thick tomato rasam, reduce the water quantity little bit), enough amount of salt, coriander powder, pepper powder, enough amount of tamarind and jaggery. Mix it once completely, Cover this and bring it to boil on a medium flame.
  • Now add chopped coriander leaves mix it well, Cover and boil for more 2 to 3 minutes on a low flame as shown in the video. Do not boil too much it doesn't taste that good and turn off the flame, keep it covered and Set aside.
  • Healthy and Tasty Tomato Rasam is ready now. Serve it warm tomato rasam with hot steamed white rice and homemade fried sago papads or fryums.

Ingredients for Pumpkin Curry:

  • Pumpkin -1/4 Kg
  • Onion - 1 Medium Size Thinly Sliced
  • Green chilies - 2 or adjust to your taste
  • Ginger & Garlic Paste - 2 Tsps
  • Mustard seeds - 1/2 Tsp
  • Cumin Seeds - 1 Tsp
  • Urad dal - 2 Tsps
  • Red chili - 1 or Adjust to your taste
  • Hing - Pinch
  • Curry Leaves - few
  • Turmeric Powder - 1/8 Tsp
  • Salt - To Taste
  • Coriander Powder - 1 Tsp
  • Red Chili Powder - 1 Tsp or Adjust to your taste
  • Jaggery - 2 to 3 Tsps or Adjust to your taste
  • Coriander Leaves - 4 to 5 Tbsps.
  • Oil - 3 Tsps

Procedure to make Pumpkin Curry:

  • Wash the pumpkin with some salt and water. Cut into 2" Size pieces(do not peel the skin). Here i am using a slice of pumpkin this is about 1/4 kg which i brought it from Indian Store.
  • Heat a heavy bottom pan on a medium heat. add oil into it and once the oil is enough hot, add mustard seeds and once it splutters, add cumin seeds, urad dal, broken red chili, curry leaves, hing and saute it well until golden colour.
  • Now add slit green chilies, sliced onions and cook until onions are translucent by adding a pinch of salt. (by adding salt the onions will cook faster).
  • Now add Ginger and Garlic paste, Turmeric powder, enough amount of salt, coriander powder, red chili powder and saute it well for few seconds.
  • Now add sliced pumpkin pieces, mix it well completely. Cover this and cook until pumpkin pieces are nice and soft on a medium flame and stir inbetween cooking to prevent sticking at the bottom.
  • When the pumpkin curry is almost done, add jaggery and saute it well until the jaggery melts completely.
  • Finally add some coriander leaves, mix it well and turn off the flame. 
  • Healthy and tasty Pumpkin curry is ready now. serve this into a serving bowl.

Ingredients to fry sago papads or fryums:
  • Oil - To deep fry
  • Sago Papads or fryums - enough amount.
  • Wire Skimmer
  • Paper napkin in one plate.
Procedure to fry Sago papads or fryums:
  • Heat a heavy bottom pan on a medium heat, Add oil to deep fry.
  • Once the oil is enough hot, slowly drop the fryums from the sides of the pan and stir it continuously with wire skimmer. Once it puffs up from all the sides transfer to the paper napkin plate using wire skimmer. Do the remaining in the same procedure until this is done.
  • While frying sago papads, slowly drop into the hot oil  and press with the wire skimmer little bit and turn to the other side and fry on the other side too until it puffs up and float in the oil. As shown in the video. Now by using wire skimmer transfer to paper napkin plate to absorb extra oil in it. Do the remaining in the same procedure until this is done.
Healthy and Tasty South Indian traditional Lunch or dinner menu Pumpkin curry, Tomato Rasam, hot steamed white rice along with homemade sago or sabudana papads and curd is ready to serve. 

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and do subscribe to my youtube channel Nagaharisha Indian FoodRecipes. It's free...:)
                               
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