Delicious Lunch Menu – Fish Curry, Tamarind Rice, Tomato Rice

Different Kerala Lunch Recipes

In Kerala, lunch means it is a heavy process of cooking as well as eating. Healthy, delicious and nutritious lunch. Usually, unpolished brown rice is used for cooking. Fish fry and curry are regular items along with a vegetable thoran or a mezhukkupuratti and sambar or pulissery or thiyyal or something like this a watery curry. After enjoying it for few days, i also thought preparing this at my home in Bangalore. This photo is the outcome of my effort. Check out these 3 lunch recipes, Fish Lunch, Tomato Rice and Tamarind Rice

My menu here is white rice (Sonamasoori Premium rice), Tuna fish curry, Okra (ladies finger) fry, and a black pomfret fry.

Fish Lunch Recipes

Ingredients for Okra fry:

  • Okra medium size – 200 gms
  • Coconut oil or any other cooking oil – 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – 1 sprig
  • Dried red chilies halved – 2 no’s
  • Salt to taste

How to Prepare?

  • Wash and pat dry okra using a kitchen towel and cut in to thin slices
  • Heat oil in a wide nonstick pan and crackle mustard seeds
  • Add halved red chilies and curry leaves when mustard stops crackling
  • Add thinly sliced okra with salt to taste and stir fry over medium heat
  • Remove from stove when is cooked and fried according to your requirement

Ingredients for Pulissery:

  • Curd – 1 cup (moderately savoury)
  • Cooking oil – 2 tsp
  • Small onion – 4-5 no’s, thinly sliced
  • Green chilly – 2 no’s, slit and cut into 4 piece
  • Curry leaves – 1 sprig
  • Mustard seeds – 1/4 tsp
  • Fenugreek seeds – 7-8 no’s
  • Turmeric powder – 1/4 tsp

How to Prepare?

  • Beat curd with a pinch of salt and turmeric powder
  • Heat oil in a wok and fry fenugreek seeds
  • Add mustard seeds when fenugreek seeds turn into brown in colour
  • Add curry leaves, onion, green chilies with turmeric powder and salt to taste
  • When the oil start separating remove from stove and stir in beaten curd

Ingredients for Fish fry:

  • Black Pomfret – 4 no’s
  • Garlic crushed – 7-8 no’s
  • Curry leaves – 1 sprig
  • Red chilly powder – 1 tsp
  • Pepper – 1/4 tsp
  • Turmeric powder –1/4 tsp
  • Salt to taste

How to Marinate and Fry?

  • Mix the ingredients with 2-4 drops of water and apply on fish pieces and keep aside for 5-10 mins
  • Heat 2 tbsp oil in a nonstick pan and fry both the sides till it is crispy
  • Drain the oil and serve

Ingredients for Fish curry:

  • Tuna fish – 1/4 kg, cut into 1” pieces
  • Coconut scraped – 1/2 cup
  • Red chilly powder – 2 tsp
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Fenugreek seeds – 7-8 pieces
  • Curry leaves – 1 sprig
  • Tomato – 1 medium, cubed
  • Drumstick – 1 no, slit and cut into 1” pieces
  • Green chilly – 3 no’s, slit and halved
  • Kokum – 2 no’s

How to prepare?

  • Roast red chilly powder, coriander powder and fenugreek seeds but not get the powders burnt
  • Make a paste of coconut and the roasted masala with a 1/2 cup water
  • In a earthen ware, mix the paste with salt to taste and 1 cup of water
  • Add tomato cubes, drumstick pieces, kokum, green chilly pieces and curry leaves and bring it to boil
  • Add fish pieces and cook over high flame for 2-3 mins
  • Reduce the heat and cook over low flame until the drumstick pieces are done well
  • Remove from stove and let it cool to the room temperature
  • Serve it with rice

Cook rice in enough water and drain and use with the given side dishes. Definitely you will enjoy this meal.

Tomato Rice Recipe – Lunch Recipes

Next from the lunch recipes , Tomato rice is also called thakkali saadam in Tamilnadu  It is an ideal rice dish for any party. It is very easy to cook even though the recipe looks bit lengthy.

Ingredients:

  • Basmati rice – 1 cup (1 cup =240 ml)
  • Tomato – 2 no’s (big, fully ripen)
  • Onion – 1 big(finely chopped)
  • Ginger – Garlic paste – 1 tbsp
  • Green chilly – 2 –3 no’s
  • Ghee – 2 tbsp
  • Red chilly powder – 1 tbsp
  • Coriander powder – 1/2 tbsp
  • Turmeric powder – 1/4 tsp
  • Boiling water – 2 cup
  • salt to taste

Whole spices:

  • Cinnamon – 1” piece
  • Clove – 4-5 no’s
  • Fennel / saunf – 1 tbsp
  • Green cardamom – 2 no’s (crushed)

Method of Preparation:

  • Wash and soak rice for 15 mins, drain and keep aside
  • Cook tomatoes with a pinch of salt until the skin cracks, remove from stove and put it
  • After 10 mins, peel and make a puree with half of the fennel
  • Heat ghee in a kadai, fry whole spices, add ginger-garlic paste, green chilly sliced and onion and fry until the oil separates
  • Add chilly-coriander-turmeric powder and sauté’ well
  • Stir in soaked rice and 2 cups of boiled water with salt to taste
  • Mix well and cover and cook until it is done well
  • Serve it with curd raitha, pappad and salad

Must Read – Cabbage Thoran Recipe – Kerala Style

Brinjal Rice – Vegetarian Lunch Recipes

Next from Lunch Recipes is Brinjal rice is an ideal dish for the lunch. The plus point about brinjal rice is u can have this rice without having any side dishes. It is very easy to cook even though the recipe looks a bit lengthy. My all time favourite side dishes for brinjal rice is curd raitha and tomato pickle. Try this, everyone will enjoy this

Serves 4 – 6

Ingredients:

  1. Brinjal/egg plant – 400gms
  2. onion – 2big
  3. basmati rice – 2 cups(225 ml)
  4. gingelly/sesame oil – 100 gms
  5. mustard seeds – 1/4 tsp
  6. bengal gram – 1 tsp
  7. curryleaves – 2 sprigs
  8. asafoetida – 1 tsp
  9. turmeric powder – 1/4 tsp
  10. coconut grated – 2 tbsp
  11. chana grams – 1 tbsp
  12. coriander seeds – 1/2 tbsp
  13. redchillies – 4 (dried)

Whole spices:

  • green cardamom – 4
  • cloves – 3
  • cinnamonstick – 1″ piece

Garnishing:

  • corianderleaves – 2 tbsp
  • peanut – 100gms
  • raisins – 50 gms
  • ghee – 2 tbsp

Method of Preparation:

  • Dice brinjal, wash and strain using a colander
  • Cut onion into cubes of 1/2″ size and keep aside
  • Heat oil 3/4 of the oil in a skillet and fry brinjal and onion separately with little salt and turmeric powder, drain and keep aside
  • Roast chana grams, corianderseeds, redchillies and coconut grated separately until it is crispy, grind to a fine powder
  • Grind whole spices to a fine powder
  • Cook rice with little salt in enough water, strain and keep aside
  • Heat the remaining oil in a wide pan,fry bengal grams till it is lightly brownish
  • Add mustard seeds and let it crackle for sometime
  • Add curryleaves and asafoetida
  • Reduce the heat, add cooked rice and fry for sometime and stir in fried brinjal and onion
  • Add ground whole spices and chana-coriander-redchillies-coconut mixture and mix well
  • Remove from fire and garnish with fried peanut and raisins and chopped fresh corianderleaves

Note: you can prepare the coriander-red chilli-coconut-chanagram powder and store it in the refrigerator. This will reduce the preparation time to 10-15 mins

Take a break from Lunch Recipes – Kallappam – Kerala Special Hoppers

Tamarind Rice Recipe – Lunch Recipes

Last from the lunch recipes is Tamarind rice in Tamil Nadu is known as Puliyodharai. One of the rice varieties of South India. Tamarind or imli is gives the flavor to the rice as it is named. When I was small, we used to go for long trips and my father used to ask my mother to prepare tamarind rice, since it doesn’t get spoiled quickly. Only thing is we have to pack the rice only after the rice is cooled to the room temperature.

Tamarind rice which is available in Bangalore hotels is having a different taste than what is available in Tamil Nadu. Usually it is prepared in Ponni rice but i used Kohinoor Basmati rice since my daughter doesn’t like other rice. Try this recipe, you will surely enjoy and this is my daughter’s favorite and she prefers to have it with curd and egg omelet.

Ingredients:

  • Rice – 250 gms
  • Tamarind – 35 gms
  • Gingelly or Sesame oil – 3 tbsp
  • Bengal gram – 2 tbsp
  • Peanut – 2 tbsp
  • Chilly powder – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 2 tbsp,chopped
  • Dried red chilly – 2, chopped
  • Asafetida powder – 1 tsp
  • Salt to taste

Method of Preparation:

  • Soak tamarind in 100 ml warm water and extract the tamarind pulp, keep aside
  • Cook rice in enough water, strain and keep aside
  • In a wide heavy bottomed pan, heat oil and add Bengal gram, when it turns brown color add mustard seeds
  • When the mustard seeds start crackle, add dried red chilly and sauté well
  • Add peanut, fry well
  • Add tamarind pulp, turmeric powder, chilly powder, asafetida and salt to taste
  • Keep stirring until the gravy thicken to a paste consistency
  • Stir in cooked rice and mix well, remove from stove and let it cool to the room temperature.

Curd Raitha and pappad are the ideal side dish for tamarind rice.

All are rice combinations for lunch. These lunch recipes are simple and super easy to cook.

Have some – Nagercoil Rasa Vada Recipe

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