Wednesday Lunch Box

Hi All !!!!! For Wednesday lunch box I am going to prepare Yam fry, vendakkai kara kolambu, cabbage kootu and boiled rice . Try this lunch box and share your comments below. As requested by many viewers I have added the recipe picture in this post. 😎

Yam Fry

Things Needed
Yam (half piece)
Chilli Powder : 1 Tablespoon
Sambar Powder : 2 Tablespoon
Turmeric Powder : 1 Teaspoon
Curd : 1 Tablespoon
Temper : Mustard, Urad dal, Curry Leaves and Hing
Salt

Preparation
1. Apply oil in your hands to avoid irritation while cutting yam. Cut the yam into medium square sizes. Transfer the chopped Yam to the bowl with 1 spoon of curd and water or in a tamarind water.
2. Now take a pan and add in the yam with water and turmeric powder. Let it boil until yam gets cooked. Do not over boil , use the fork to check whether it is boiled or not.
3. Once boiled filter it and transfer the yam to a plate . Add in Sambar powder, Chilli powder and salt to taste. Mix well so that yam get coated with the masala.
4. Take a pan and add oil then items listed in temper, now add the yam let it sauté for another 10 minutes until it get fried. Check the taste and add in salt if required.
Tasty and Yummy Yam Fry is ready !!!!!

Cabbage Kootu 

Things Needed
Cabbage : Half piece medium size
Moong dal : Half Cup
Coconut: Half cup grated
Jeera
Small onions : 3 to 4
Green chilly : 2
Turmeric Powder : 1 Teaspoon
Temper : Mustard, Urad Dal, Red Chilly and Curry Leaves
Salt

Preparation
1. Chop the cabbage into small pieces and place it a pressure cooker with moong dal and turmeric powder. Pressure cook for 3 whistles.
2. Grind coconut, green chilly, jeera and onions into a smooth paste.
3. Take a pan add the items to temper and add in the coconut paste let it boil for few minutes until the raw smell goes. Then add the cabbage and salt to taste.

Healthy Kootu Ready !!!!!


Vendakkai Kara Kulambu 

Things Needed 
Ladies Finger : 1 Cup chopped
Sambar Powder : 3 Tablespoon
Tamarind: Lemon size
Small onions : 5 to 6 Peeled
Temper : Fenugreek, Mustard, Urad dal, Red Chilly
Salt
Hing

Preparation
1. Take a pan and add in oil then add items to temper then add the small onions and sauté for few minutes. Then add the chopped ladies finger and sauté for few minutes. (Chop in 1 inch length wise)
2. Now add the sambar powder and fry in oil for few minutes. Then add the tamarind paste with water. Add the required salt.
3. Add in a small amount of jaggery to it. Let it boil for another 10 to 15 minutes. When oil comes out turn off the stove and garnish it with coriander leaves.

Tangy and Spicy Kara Kulambu is ready !!!!!