South Indian Lunch Menu 9 - Paruppu Urundai Kuzhambu, Mor Rasam, Raw Banana Poriyal, Brinjal Stew and Curd Semiya

Paruppu Urundai Kuzhambu is a famous traditional kuzhambu, which is very tasty and healthy Kuzhabu. As we are already using Dals (Lentils/Paruppu) and Tamarind for this kuzhambu, I tried to avoid these in the Rasam hence I come up Mor Rasam. Mor Rasam also called as Butter Milk Rasam is made using Butter milk, which doesn't require neither dals nor tamarind.  Any stir fry vegetables will go well with this Kuzhambu and you can choose the vegetable of your choice to make the Poriyal. Since I had the stock of Raw Banana, i have made Raw Banana stir fry as a side dish. Usually we end our lunch with a curd rice/Mor sadham. Instead of routine curd rice/mor sadham, I tried curd semiya which is a perfect alternative to curd rice.

Just a little bit of planning ahead helps us to prepare this menu quickly.  Remember to soak the dals for paruppu urundai the night before we make this menu. That way we will be able to quickly make the yummy kuzhambu. Raw banana hardly takes time so no pre-preparations required. Mor rasam is also simple we don't even need tamarind soaking or tomato cooking. So this is one of the quick menu you can prepare but at the same time the menu is so delicious!