South Indian Lunch Plate with Tangy Green Peas Curry

This colorful and delicious South Indian lunch plate is a flavor explosion packed with essential nutrients. It’s perfect for a light and satisfying lunch.

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The plate features:

* **Rice:** A staple in South India, rice provides a good source of energy-giving carbohydrates.
* **Green peas curry:** Bursting with protein and fiber, this tangy curry is a delightful addition.
* **Egg:** Packed with protein, healthy fats, and essential vitamins.
* **Papad:** A thin, crispy lentil wafer, commonly enjoyed alongside South Indian meals. Papad is typically fried or roasted until delightfully crisp.
* **Plantain chips:** Made from thinly sliced plantains, these chips are a delicious source of potassium and fiber, usually fried or roasted until crispy.
* **Mango:** A sweet and tangy fruit rich in vitamins and minerals.
* **Buttermilk:** A refreshing probiotic drink made from yogurt, promoting gut health.

This lunch plate offers a fantastic variety of nutrients, including protein, fiber, carbohydrates, vitamins, and minerals. It’s also relatively light and easy to digest, making it a perfect midday meal, especially on a warm day.

Tangy Green Peas Curry Recipe:

This simple green peas curry with a touch of tamarind extract complements your lunch plate perfectly.

Ingredients:

* 1 cup green peas (fresh or frozen)
* 1 tablespoon vegetable oil
* 1/2 teaspoon mustard seeds
* 1/4 teaspoon cumin seeds
* 1 onion, chopped
* 1 tomato, chopped
* 1 teaspoon ginger-garlic paste
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder
* 1 tablespoon tamarind extract (or to taste)
* Salt to taste
* Cilantro, chopped, for garnish

Instructions:

1. Heat the vegetable oil in a pan over medium heat.
2. Add the mustard seeds and cumin seeds, letting them splutter for a few seconds.
3. Add the chopped onion and cook until softened.
4. Add the chopped tomato and cook until it becomes mushy.
5. Stir in the ginger-garlic paste, turmeric powder, chili powder, and salt to taste. Cook for a minute or two.
6. Add the green peas and 1/2 cup of water.
7. Now, incorporate the tamarind extract. Start with 1 tablespoon and adjust the amount for your desired level of tanginess.
8. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the green peas are cooked through.
9. Garnish with chopped cilantro and serve hot with rice.

Enjoy this delightful South Indian vegetarian lunch plate with your homemade tangy green peas curry!