South Indian lunch combo
Sambar Rasam Potato fry Beans poriyal Payasam Vadai preparation
If you are using frozen coconut thaw them
Chop
Beans for poriyal Tomato for rasam Mixed vegetables for sambar Potato for fry Onion for sambar and vadai Cashew and raisins for payasam
Soak
Urad dal for vadai toor dal for sambar and rasam
PRESSURE COOK
Toor dal for sambar and rasam Beans with little water, oil, and salt Potatoes with turmeric powder and water Cook rice
GRINDING
Saute chana dal, coriander seeds, red chilli, coconut, and onion; grind for Arachuvitta sambar Urad dal with little cold water for vadai Saute coriander seeds, chana dal, pepper, red chilli, cumin seeds, coconut in coconut oil for rasam
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ARACHUVITTA SAMBAR
The original sambar recipe is with radish and onion but for this sambar, I have used small onions, and drumstick
Temper and saute vegetables Add sambar powder, tamarind paste, water, and other required ingredients for sambar; boil Furthermore, add the ground sambar paste and boil Finally, add dal and boil
Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF
Mysore RASAM
Saute tomatoes Boil tamarind and salt till raw smell goes off Add the cooked dal, ground coconut, coriander leaves, and jaggery; mix well Finally, do tempering and add it to the rasam
Check out other rasam varieties in TMF
POTATO FRY
Peel the potato and roughly chop them Do tempering and add the required ingredients, saute potato in low flame
BEANS PORIYAL
To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal
Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF
Semiya Payasam
Saute cashew in ghee Cook semiya in milk Add evaporated milk and boil Furthermore, add sugar and cook
Checkout other payasam recipes in TMF
MEDU VADAI
Refrigerate the vadai batter for 30 minutes Heat oil Mix all the ingredients for vadai and fry vadai
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VADAM
Fry vadam and serve meal
Check out other vadam recipes in TMF Serve the meal with a dollop of ghee
