MEAL PLANNING
TO SOAK
Firstly soak Chana overnight for Rasavangi Toor dal for rasam and Rasavangi chana dal for Rasavangi
If you are using frozen coconut thaw them
TO CHOP
Tindora for poriyal Brinjal for Rasavangi Tomato for Rasam
PRESSURE COOK
Kovakkai with turmeric powder and salt for poriyal Rice Toor dal for rasam chickpea, toor dal, and chana dal for Rasavangi
TO TEMPER
Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam Urad dal, Mustard seeds, and fenugreek seeds in coconut oil for Rasavangi
FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE
Rasavangi
Roast required ingredients. Cool amd grind Saute the brinjals and turmeric powder; Add water and cook Add tamarind water, salt, and Sambar powder; mix well and cook Add ground spice paste and water; cook furthermore, add all the cooked dal one by one and mix well Sprinkle chopped curry leaves, coriander leaves, and jaggery; mix well and 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
KOVAKKAI PORIYAL
Marinate Tindora with required ingredients Do tempering and add marinated kovakkai, saute in low - medium flame till tindora turn to desired texture
Check out potato-based recipes, Brinjal based recipes, varuval and poriyal recipes in TMF
VADAM
Fry vadam and serve meal
Check out other vadam recipes in TMF
