Kerala Lunch menu #12 | Kerala lunch ideas| Lunch recipes| South indian lunch recipes

ash gourd

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture, while cabbage is more economical.

coconut

🥗Healthier: cashew cream

💰Cheaper: dried coconut flakes

Cashew cream reduces calories while maintaining creaminess.

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers acidity with fewer calories.

Pressure cook tuvar dal.

Add square pieces of ash gourd to the cooked dal.

Add turmeric, red chilli powder, and salt to taste, then mix well.

Cover and cook until the gourd is tender.

Add a fine paste of coconut and cumin seeds to the mixture, along with some water, and mix well.

Bring to a boil on medium flame.

Once boiled, add tamarind extract and mix well, adjusting the salt as needed.

Bring to a boil again, then remove from fire.

In a separate pan, heat coconut oil and add mustard seeds, allowing them to splutter.

Add fenugreek seeds and brown them, then add dry red chilli and curry leaves.

Switch off the gas and pour the tempering over the curry, covering it until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens