South Indian lunch combo
If you are using frozen coconut thaw them
To Chop
Okra for mor kuzhambu Beans for usili Tomato for Rasam Peel Small onion for thokku
To Soak
Chana dal, toor dal and red chilli for Usili Toor dal for rasam separately Required ingredients for mor kuzhambu
Pressure cook
Rice Beans for paruppu usili Dal for rasam and paruppu
To Saute
Temper mustard seeds and fenugreek seeds. Saute Small onions in sesame oil till they change color. Add tamarind and cool
To grind
Discard water and coarse grind dal and chilli for Paruppu Usili Soaked ingredients for Kuzhambu along with coconut for Mor kuzhambu Pulse, sauteed ingredients for onion thokku
Steam Cook
Grease idli pan with oil and steam cook for paruppu usili
Click on the image for the detailed recipe link
Mor Kuzhambu
Prepare buttermilk and mix ground paste Do tempering and roast okra Roast okra and prepare Mor Kuzhambu
Also, check paruppu Urundai Mor Kuzhambu, Kuzhambu varieties, Curd based recipes, mor kuzhambu varieties, and Coconut based recipes
Rasam
Use tamarind paste and prepare rasam Do tempering with ghee and add it to rasam
Check out other rasam varieties in TMF
Beans Paruppu Usili
Cool and pulse the usili Do tempering and prepare beans usili
Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF
Onion thokku
Do tempering and add chilli powder; mix well saute ground onion, salt and oil ; cook till thokku turns thick Add jaggery mix well and sesame oil; cook till oil oozes out
Check out other pickle varieties of your choice Serve the meal with paruppu and a dollop of ghee
