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A Typical South-indian Lunch Box


By Enveetu Kitchen (Visit website)



Packing Lunch Boxes is a daily routine to many of us. When RV came up with Tiffen-Box Event, i was a bit happy we can show off our tiffen boxes. to my Surprise, didnt get time to Click the Tiffen in the Morning hurry!!!! And by the time, i finish off all my work, i go lazzzzzzzzzyyyyy to click it again.




Now 2morrow the event ends, so kicked my ....... and got off to work.



Here is the menu for Today's Lunch Box

Sweet Potato Araithuvitu Kuzambu

Potato Fry

Curd Rice with cucumber chops



Ingredients
For the Kuzambu/Gravy
1 medium sized Sweet Potato, Cut into cubes
1 medium size tomato
Tamarind a ball size of medium-size lemon
Sambhar powder - 1 1/2 - 2 tbsp
hing, turmeric a pinch
Salt to taste
Curry leaves 2 sprigs
1/2 tsp Ajwain/Omam
1/2 tsp methi seeds


For Grinding
1 tbsp freshy grated coconut
1 small onion
1/2 tsp gram dal
1/2 tsp coriander seeds
curry leaves
Roast Coriander seeds and gram dal separately with lil oil and Grind it to paste with the remaining ingredients with lil water.


Method.

Soak Tamarind in water and extract a thick pulp. I normally soak it @ night, so it is easy for me in the morning to make sambhar/Kuzambhu.


Heat a oil in kadai, add mustard seeds, when it crackles, add hing, methi seeds and ajwain. Saute it for a minute, add onion and saute. Then add Sweet potato cubes and tomato and saute well for a minute or two. Add Tamarind pulp, add sambhar powder.


Let the Veggies get cooked. When Sweet potato is cooked and rawness of the Sambhar powder fades, add the grinded paste and let it cook on a low flame for 5 minutes and take it off the flame.


Let it cool for 10 minutes, then mix it up with rice and serve/pack.  While packing for lunch, add enough gravy, so that it doesnt dry up for the lunch.




Curd Rice
1 medium size cucumber, chopped


Mix rice with Half Yogurt and half milk and add cucumber chops. The condiment on the curd rice is called vepillaikati/Naarthela Podi made with Neem Leaves and Citron leaves, tastes yummy!!! Add enough curd/Buttermilk so that it doesnt dry up for the lunch.



Potato Fry

2 Large potatoes, peeled and cubed.



Heat oil in kadai, add mustard seeds, curry leaves, hing and turmeric add potatoes and 2 tsp chilli powder and salt. Cover and cook in a slow flame.



Tada!!!!! Lunch Box is Ready. Sending this to FF7SL-Tiffen Box Event hosted by Radhika and Sudheshna







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