For lunch I made coconut kozhambu, salad, kovakkai and we had that we left over spinach
Used white gourd (pushanikkai); boiled it in tamarind water till it cooked; grind half a coconut with red chillies, roasted urad dhal, methi powder, spoon of rice flour and add it to the cooked gourd water - let it come to boil and then season with mustard seeds, curry leaves and hing.
salad
pomegranate seeds, half a cucumber, half a carrot grated, tomato, onion,green chilly chopped fine, squeeze lime
In the evening I made hot and sour soup
Took the remaining tamarind and poured it into the dish where I had sautéed onions, green chillies, ginger and garlic; I chopped half a green pepper and to it added tofu (I had some leftover frozen extra firm) - recommended a softer tofu; also recommended sprouts, mushrooms (which I did not have) - I added chilly powder and salt and let the tamarind lose its raw smell. At the end I added frozen veg (mushroom) dumplings - and let it cook for a few minutes; I just added a teaspoon of sesame oil on top. It was all consumed - my version of hot and sour soup
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