South Indian Lunch Menu 2 - Mor Kuzhambu, Kalyana Rasam, Paruppu Usuli and Keerai Masiyal

South Indian Lunch Menu 2 - Mor Kuzhambu, Kalyana Rasam, Paruppu Usuli and Keerai Masiyal. Mor kuzhambu with Paruppu Usuli is traditional and famous combo.  I have added the Kalyana Rasam to add the richness to this menu. Keerai masiyal comes as a  perfect compliment to this combo.  I have used Kothavarangai (Clustered Beans) for the Paruppu Usuli. But you can choose any other suitable vegetable like Beans, Broccoli, Banana Flower for making Paruppu Usuili. Serve this menu with Chutta Appalam.

This simple menu can be made much simpler and easy if we plan properly. I generally plan to chop the cluster beans the day before and store it in a air tight container and keep it in refrigerator. Also I would soak the dals for usili in water overnight itself. The first thing to start with the preparation of lunch menu is pressure cooking the chopped cluster beans and dal for rasam. Then drain and grind the dal for usili and proceed the steps for crumbling the dal. Meanwhile while the dals are getting crumbled, soak the coriander seeds and channa dal in water. We can prepare the morkuzhambu at last as that would take only take 10 minutes. Before grinding for morkuzhambu we can fry the ingredients for kalyana rasam and grind it to get a powder. Keerai masiyal would take only 15 minutes to prepare. Preparing this whole menu would take us less than 2 hours if we plan properly and this menu would be a huge hit in our family. A perfect lunch menu for a festival or even for a wonderful Sunday.