Category Archives: Lunch




1.Pudalangai(snake gourd)  – 1(large)

2.Moong dhal(paasi paruppu)- ½ cup

3.Coconut(grated)-1/2 cup

4.Turmeric powder-1/4 tsp

4.Dry red chillies-5

5.Cumin seeds(jeeragam)-1 tsp

6.Onion (finely chopped)-1

8.Mustard seeds-1 tsp

9.Urad dhal-1 tsp

10.Curry leaves-10 leaves

11.Oil-3 tsp

12.Salt-As required



1.Wash the vegetable and cut it into half and remove the seeds,then chop them into  pieces.


2.Add turmeric powder to the moong dhal and Cook it in the pressure cooker  for 4-5 whistles.

3.Grind the grated coconut along with red chillies and cumin seeds into a smooth paste.

4.Heat  the oil in the pan, add mustard seeds, wait till it crackles, add urad dhal, curry leaves and onion, saute it .

5. Now add snake gourd  ,salt and water ,close the pan with a lid.cook it in a low flame.

6.After vegetable is cooked enough,add  cooked moong dhal and grounded coconut paste to that and mix well. Allow it to boil for 5 minutes.

7.Turn off the stove and serve it with rice.



For making urundai:

  1. Toor dhal (thuvaram paruppu)-3/4cup
  2. Shallots(small onions)-  6 (finely chopped)
  3. coconut grated-¼ cup
  4. Red chillies – 5
  5. Fennel seeds-1 tsp
  6. Garlic(chopped)-5 cloves
  7. Turmeric powder-1/4 tsp
  8. Coriander leaves(finely chopped)-few
  9. Curry leaves-few
  10. Salt -As required

For kulambu:

  1. onion(big)-1
  2. Tomato-1
  3. Tamarind pulp- 1 small lemon size
  4. Shallots(small onion)-3(chopped)
  5. Red chilli powder –2 tsp
  6. Coriander powder-  3 tsp
  7. Cumin seeds-1tsp
  8. Coconut grated-1/4 cup
  9. Salt-As required.
  10. cooking oil-3 tsp
  11. fenugreek seeds(vendayam)-1/4 tsp
  12. Mustard-1 tsp
  13. curry leaves-10 leaves


1.Soak toor dhal for ½ an hour .Then drain all the water,grind it in a mixie along with red chillies,fennel seeds.


2.Change to other container,add shallots, coconut gratedgarlic,turmeric powder,coriander leaves,curry leaves,salt to the above grounded dhal.

3.Make small balls out of it and steam cook those balls in the idli mould for 15 minutes.


4.Now grind onion and tomato and keep it aside,then grind coconut along with cumin seeds.

5.Heat the pan,add oil,add mustard wait till it crackles,add vendayam,curry leaves,shallots.saute till shallot turns translucent.

6.Add grounded onion,tomato paste and wait till the raw smell of onion goes,then add tamarind pulp,chilli powder,coriander powder.boil for 5 minutes.


7.Now add the cooked toor dhal balls and add grounded coconut paste and allow it to boil for 10 minutes in low flames.(Stir the kulambu carefully so that you won´t break the balls).


8.Now urundai kulambu is ready.Serve with rice.