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Lunchbox Ideas 16: Vazhakai Varaval, Coconut Rice And More

Lunchbox Ideas 16: Vazhakai Varaval, Coconut Rice And More

Lunchbox Ideas  16

Menu:

Short Break- Vazhakai Varaval, Pear
Lunch : Coconut Rice, Podi Pota Kathrikai [Brinjal stir fry with curry powder], Buttermilk

Lunchbox Ideas 16 Short Break- Vazhakai Varaval, Pear Lunch : Coconut Rice, Podi Pota Kathrikai [Brinjal stir fry with curry powder], Buttermilk

Prep Work For Previous Evening:

1. Grate coconut and store refrigerated .
2. Prepare the curry podi the previous evening itself to save time.
3. Oven baked vazhakai varaval can be prepared and stored in an airtight container once cool.

Quick Recipes:

Vazhakai Varaval/ crispy plaintain chips

You can find the recipe link for oven baked vazhakai varaval here.

Alternately you can also pan fry the vazhakai [ sliced into discs / cut lengthwise].
I also added a little bit of chiroti rava [mixed with spices] to coat the sliced plaintain before pan frying to give that lovely crunch.
The same can be prepared in an air fryer too, similar to this crispy cauliflower prepared in this lunchbox plan.

Coconut Rice

1. Pressure cook 1 cup of rice with 2 cups of water for 2 whistles.
2. Once the pressure comes down, open the lid and set aside to cool [this prevents the rice from sticking to each other in the final dish].
3. Heat 1 and 1/2 tsps of oil in a pan.
4. Add 1 tsp of mustard seeds and a pinch of heeng.
5. Once the mustard starts to splutter add 1 red chilli broken in half, 1 tsp of urad dal, a sprig of curry leave and stir.
6. Once the urad dal turns golden add 1 and 1/2 cups of grated coconut.
7. Add salt to taste and mix well. Turn off heat.
8. Mix the rice with the coconut mixture gently.
9. Garnish with chopped coriander [optional]

You may also add roasted groundnuts while tempering and substitute the red chilli with chopped green chillis.

Podi Pota Kathrikai / Green Brinjal Stir Fry With Curry Powder

Making the curry powder-
Dry roast 1 cup of channa dal, 1 cup of coriander/dhania seeds, 1/4 cup [or 12-15] dry red chilles and 1/2 cup of Urad dal over low-medium heat until the lentils start to change colour and the raw smell disappears.Cool and grind into a coarse powder.
Store the curry powder in an airtight glass jar and use as required.
You can use smaller cups to make lesser quantity of curry podi. Or use 1 large tbsp each of channa dal, dhania seeds, 2-3 red chillies and 1 tsp of urad dal in case you like preparing your masala fresh everytime [ I prefer doing this because the aroma is even better]

For the stir -fry-

1. Take 4-6 long green brinjals [this variety is very common in Karnataka and is preferred for this dish since these don’t have large seeds and don’t get mushy on cooking].
2. Slit length wise and then cut into 1 inch sized pieces.
3. Heat 1 tbsp of oil in a pan.
4. Add 1 tsp of mustard seeds and a pinch of heeng.
5. Once the mustard splutters, add the chopped veggies, 1 tsp of turmeric powder, 1.5 tsps of coriander powder and salt to taste. Mix well.
6. Cover and cook over medium heat [occasionally stirring].
7. Once the brinjal is cooked well, open cook for about a minute to release the steam and add 2 tbsps of curry powder.
8. Mix the curry powder and stir fry for about a minute before turning off the heat.


Like this lunchbox idea? Try this too

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