South Indian lunch combo
If you are using frozen coconut thaw them
To Chop
Chayote for mor kuzhambu Beans for usili Tomato for Rasam Cashew for payasam
To Soak
Chana dal, toor dal and red chilli for Usili Toor dal for rasam separately Required ingredients for mor kuzhambu Chana dal for Poli Poha in hot water for payasam Tamarind for pulikaichal
Pressure cook
Chayote for Mor kuzhambu Rice Beans for paruppu usili Dal for rasam and paruppu
To grind
Discard water and coarse grind dal and chilli for Paruppu Usili Grind the soaked ingredients for Kuzhambu along with coconut for Mor kuzhambu Roast Chana Dal, Coriander Seeds, Dried Red Chillies, Fenugreek Seeds(Venthyam), Pepper and Sesame seed; coarse grind
Steam Cook
Grease idli pan with oil and steam cook for paruppu usili
Click on the image for the detailed recipe link
Aval payasam
Saute cashew and sugar until sugar cashew turns golden brown Add milk, cardamom powder, and boil
Other Payasam varieties in TMF
Mor Kuzhambu
Mix cooked chayote and ground paste; Prepare buttermilk and add mix well Do tempering 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
Checkout 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
Vadam
Check out other vadam varieties in TMF
Pulikaichal
Do tempering and boil tamarind water till raw smell goes off Add ground powder; mix well and cook Add jaggery mix well and cook
Check out other pickle variety of your choice Serve the meal with paruppu and a dollop of ghee
