Payathanga Paruppu Usili and Sundakkai Mor kuzhambu

For the 3rd week of BM#46, it is the combo meal and day one is
my favourite combo of Mor Kuzhambu and Paruppu Usili.Payathanga(Yard long beans)paruppu usili
tastes awesome when paired with Mor kuzhambu

INGREDIENTS

PREPARATION
Soak
the dal for 45 minutes in water
Clean
and cut the Payathanga into very small pieces
Steam
it in cooker without any water for 2 whistles
Drain
all the water from the dal and transfer this to a mixer
Now
grind the dal with red chillies and salt without any extra water into a very
coarse paste.Steam it in idli plates for 5 minutes. Cool it and crumble
it into a coarse powder
Heat a
kadai with 1 tbsp of oil
Add
mustard seeds to this and when it splutters add the turmeric powder and then
add the ground paste. Add salt and  mix
it well and let it cook in medium flame for a few minutes .
Now
add the cooked karamani to this, mix well and cook for another 3-4 minutes in a
very low flame with a lid closed.
Switch
off the fire and a tasty curry ready to be served with Mor Kuzhambu in the lunch

SUNDAKKAI MOR
KUZHAMBU

This features definitely
on all festival lunch menu.This kuzhmabu uses sundaikkai vathal or dried turkey berry

INGREDIENTS

FOR THE SEASONING

PREPARATION

Grind the coconut
chillies and cumin seeds together into a smooth paste with minimum water

Add this to the
beaten curds and mix well

Now heat a kadai with
oil.

Once it is
sufficiently hot add mustard seeds and when they crackle add the cumin seeds,
asafoetida, curry leaves and turmeric powder

Now add the sundakkai
and fry for few minutes

Now add the curd
coconut mixture  and salt and heat it in
very low flame for 3-4 minutes

Do not let it boil

Switch off the fire
and serve

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46