Traditional Combo Again! Meenama makes Yellow Pumpkin Kuzhambu & Long Beans Kootu

#sujanfunkitchen is back with #Meenama and her #traditionalLunchCombo of #Karamani Kootu & #ParangikaiKuzhambu
Pl visit my website for the detailed recipe

https://sujankitchen.wordpress.com/2022/12/28/karamani-kuzhambu-long-beans-kuzhambu/
Planning a menu for a working day can be a daunting task. So, heres my MIL Meenama with one more of her traditional lunch combos - Karamani/Payathangai Kootu and Yellow Pumpkin/Parangikai Kuzhambu.
Karamani/Payathangai/Long Beans Kootu
Ingredients:
Long beans - 1 bunch
Mung dal - cup
Turmeric powder- tsp
Oil - 2 tsps
Ghee - 2 tsps
Mustard seeds - 1 tsp
Cumin seeds/jeera - 1 tsp
Asaefotida- tsp
Dry red chillies - 4 or 5
Salt to taste
Method:
Chop long beans into uniform pieces after washing well
In a container, add the mung dal
Add enough water to cover the dal
Now add the chopped long beans
Add turmeric powder
Pressure cook these till the vegetables & dal are cooked softly
Take a heavy bottomed pan or kadai
Heat oil and ghee
Splutter mustard and jeera
Simmer the flame
Add the red chillies and asaefotida and saut
Now add the cooked long beans and dal to the tempering
Add salt to taste and allow everything to cook together
Add hot water if required to adjust consistency
Your Long Beans/Karamani Kootu is ready to serve!
Yellow Pumpkin/Parangikai Kuzhambu
Ingredients:
Yellow pumpkin - Palm size portion of it
Tamarind- 1 small lemon size
Til oil (preferably) - 2 or 3 tbsp
Mustard seeds - 1 tsp
Dry red chilli - 1
Tur dal - 1 tsp
Methi seeds - tsp
Asaefotida- tsp
Curry leaves- 1 handful
Sambar powder - 2 tsp
Salt to taste
Method:
Cut Yellow pumpkin into big chunks and keep aside
Soak tamarind in 2 cups of water and extract the water - keep aside
Heat oil in a heavy pan
Splutter mustard seeds
Add the dry red chilli
Simmer the flame and add the Tur dal and methi seeds
Saut
Now add curry leaves and asaefotida
Then add the chopped Yellow pumpkin
Add the sambar powder
Stir fry everything lightly tossing
Add the tamarind water
Add salt
Allow everything to boil and cook together over sim flame
Cook till the Yellow pumpkin is soft and Kuzhambu is thick
Serve the Yellow Pumpkin Kuzhambu with the Karamani Kootu for tasty lunch