South Indian Lunch Menu 24 - Paruppu Urundai Mor Kuzhambu, Kalyana Rasam, Bittergourd Stir-Fry, Dal with ghee, Curd and Papad

A special lunch menu this week. A perfectly mouth-watering lunch menu. Paruppu Urundai Mor Kuzhambu with Bitter Gourd Stir-Fry, Kalyana Rasam, Dal with ghee, curd and papad. Always a stir-fry curry would be best choice for Mor kuzhambu. Ladys finger fry, Kovakkai Fry, potato fry, Tara root fry etc. This time I have opted Bitter Gourd Stir-Fry. I love this combination. Mor kuzhambu is generally very light in spice, and hence a spicy stir-fry would be a best accompaniment. 

Instead of a plain Mor Kuzhambu, this time I have enriched with Paruppu Urundai. Paruppu Urundai soaked in mor kuzhambu is a very yummy dish. Also a tomato rich rasam would be a best combo. So I have enriched the menu with Kalyana Rasam. Finally serve with Dal with ghee and also with curd and papad. 

This menu could be finished within 2 hours. Just a little planning ahead will make our life easier. Soaking the dals over night for paruppu urundai will ease our mor kuzhambu preparation. Also for Bitter gourd stir -fry we need some time for marinating. Rest of all are simple and straight. Lets see the individual dishes enriching this menu...