Festival Lunch South Indian Festive Thali

Festival lunch preparation

If you are using frozen coconut thaw them

To chop

Capsicum for sambar Tomato for rasam Carrot and cabbage for poriyal Cashews for Sakkarai pongal

To Soak

Soak urad dal for vadai Rice for maavilakku toor dal for sambar and rasam Rice and moong dal for Sakkarai pongal

To Pressure cook

Toor dal for sambar and rasam Cook rice cook cabbage, carrot, and peas with required salt for poriyal Rice, moong dal, water and ghee for Sakkarai pongal

To Grind

Grind and sieve smooth rice flour for maavilakku Urad dal with little cold water for vadai

To Temper

Cashews and raisins in ghee for Sakkarai Pongal Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam Urad dal, mustard seeds, and red chili in coconut oil for poriyal

For a detailed recipe link with ingredients and instructions pls. Click on the image

Festival lunch

Maavilakku

Mix country sugar, cardamom powder, and ghee and prepare the edible lamp

Sakkarai Pongal

Prepare jaggery water and strain Mash the cooked dal and rice and add milk Add jaggery water, cardamom powder, ghee, and a pinch of salt; cook Finally, add a pinch of edible camphor and turn off the stove

Other Pongal recipes in TMF

Capsicum Sambar

Temper and saute capsicum Add sambar powder, tamarind paste, water, and other required ingredients for sambar; boil Furthermore, add dal and boil Finally, add coriander leaves and asafoetida; boil

Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF

Paruppu rasam

Saute tomatoes Boil tamarind, rasam powder, salt, and other ingredients Add cooked dal and bring to a frothy boil Finally, add the tempering and turn off the rasam

Check out other rasam varieties in TMF