Festive Lunch Thali Day 3

After Diwali my Festive Lunch Thali on Padwa Day 3 of Diwali

Puliogre, Rice with Avarekalu Gravy, Amarnath leaves & horsegram sabji(palya), Kodbale,Curd & Kajjaya

Preparation of this South Meals

Gravy: Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.

Preparation of Gravy(Huli)
Huli or daal( lentils and vegetables spiced and tempered with ghee, mustard,asafoetida and curry leaves.) 

Ingredients Required:
Avarekalu(I have used fresh ): 2 cups
Oil: 3-4 sps

For grinding:
Coconut grated: 5sps
Tomato: 2
Sambhar powder: 1sp

Procedure to follow, Simple method:

First wash the Avarekalu nicely & pressure cook it with Onion & Tomato add little salt ( I usually keep the Onion & tomato whole to boil along with Rajma)

For the gravy :
In a blender add coconut along with Onion & tomatoes cooked above, add 1/2 cup water Grind to a fine paste
In a Deep dish:
Take oil add mustard seeds let it splutter
Then add curry leaves & add the Blended paste mix add 
The Cooked Avarekalu along with its stock 1 cup
Add sambhar powder & adjust salt
Now let it boil, close with lid & cook 5 min

Check the consistency if its too thick add bit more water
Tangy & spicy Avarekalu gravy ready to serve with Rice.

Amarnath leaves & horsegram palya:
horsegram(Hurlikalu) with Amarnath leaves(Harve soppu): 

Wash Soaked horsegram & pressure cook it along with washed & chopped Amarnath leaves

Once pressure cooked remove & drain water cool the Leaves then squeeze it to remove excess water

In a deep dish
Take oil add mustard seeds let it splutter
Then add curry leaves & add 2 Green chilies
Add chopped Onion fry then 
Add cooked Amarnath leaves & horsegram season with salt
Mix everything and cook for 2-3 min

Amarnath leaves & horsegram palya(sabji) ready

Enjoy my Festive Thali with Diwali sweets