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Lunch Menu / Kerala Style

Ingredients:
For Snake gourd coconut stir fry :
( Padavalanga Thoran)
Snake gourd - 400g
Cooked red cow peas ( vanpayar ) - 75 g
Onion - 1 ( medium size )
Grated coconut - 3/4 cup
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Crushed garlic - 3 ( medium )
Oil - 1 to 1 1/2 tbsp
Mustard - 1/2 tsp
Dried red chilli - 1
Curry leaves
Salt

For Red cow peas Curry ( Vanpayar curry ) :
Red cowpeas ( vanpayar ) - 75g ( soaked )
Salt - 1/4 tsp
Water - 3 cup ( 750 ml )
For grinding :
Grated coconut - 1/2 cup ( 6 tbsp )
Shallots - 2 ( medium )
Chilli powder - 1 tsp
Pepper corns - 1 1/2 tsp
Turmeric powder - 2 pinch
Water
Tamarind
Salt
Hot water - 1/4 cup
For tempering:
Coconut oil / oil - 2 tbsp
Mustard - 1 tsp
Shallots - 2
Dried red chilli - 3
Curry leaves

*For Fish Curry :
( Meen vattichath )
Fish - 400g
Coconut oil / oil
Fenugreek seeds - 1/4 tsp
Shallots - 12 ( big size )
Sliced ginger - 2 tsp
Sliced garlic - 2 tsp
Green chilli - 2
Curry leaves
Chilli flakes - 2 1/2 tbsp
Chilli powder - 1 1/2 tbsp
Turmeric powder - 2 pinch
Hot water - 1 1/2 cup to 1 3/4 cup
Raw Mango -1 ( small )
Kudampuli ( Malabar Tamarind ) - 1
Salt
Fresh coconut oil - 1tsp