I thought of posting a breakfast menu today and skipped posting lunch menu yesterday, but today morning went out for shopping for my trip and had no time making and clicking for breakfast menu. So after I came back from shopping, thought will make lunch and post lunch menu itself. So I am late 😉. I have a breakfast menu to post next week, but after that, I am not sure how much I can post in the lunch menu series regularly. So kindly bear with me. But I have posts for all the weeks when I am in India and I will schedule it and go, so stay tuned for some interesting summer recipes and others.
Todays lunch menu has Yellow pumpkin gravy, which we call as parangikkai chutney. Though its a gravy, its called chutney only. Its very easy and too good. So if you have not tried this yet, try this different and delicious gravy for rice and you will be surprised with the great taste. I want to empty my fridge so I am making all the possible things I can make and utilize the veggies without wasting before I go. Here is how I prepared this menu after I came back from shopping.
Lunch menu 40 – Pumpkin gravy, chow chow curry, sundal
Recipe Cuisine: South Indian | Recipe Category: Lunch
Prep Time: 30 mins + Overnight soaking | Cook time: 1 Hr | Serves: 3
- Soak channa (Chickpeas/ kondaikadalai) overnight. I had some soaked and frozen, so I used it up here.
- I kept rice in electric rice cooker. Soak tamarind in hot water. Peel and roughly chop the yellow pumpkin to chunks. In pressure cooker, two separate containers, pressure cook pumpkin and channa.
- Mean while everything is getting cooked, extract tamarind juice first, keep aside. Cut chow chow, chop onions for gravy and curry.Peel and finely chop garlic. Grate coconut for sundal and keep the other things like chilli and curry leaves ready.
- Once the pressure cooker is done, grind the pumpkin and prepare the gravy first and let it boil. Next, finish sundal and lastly curry.
Pumpkin gravy, chow chow curry, sundal, rice, curd and pickle for lunch!
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