Puli kuzhambu kottu poriyal - lunch combo
Meal preparation
If you are using frozen coconut, thaw them
To chop
Drumstick, brinjal, onion, tomato, and garlic for Kuzhambu Spinach for kootu potato for curry
Cook
Pressure cook Dal for kootu Cook rice Spinach for 2 minutes
Grind
Saute fenugreek seeds, pepper, and cumin seeds till they turn golden brown. Cool and fine powder for kuzhambu Grind coconut, red chilli, pepper, and cumin seeds with water for Keerai kootu
Lunch cooking
For all detailed recipes with ingredients and instructions pls. Click on the image for the recipe link
Vendhaya kuzhambu
Firstly, temper mustard seeds, and curry leaves Saute garlic, onion, and tomatoes Quick saute Kashmiri chilli powder and sambar powder Add tamarind paste, salt, and water; boil till raw smell goes off Finally, add jaggery and fenugreek powder; boil and turn off the stove
Check out other kuzhambu varieties in TMF
Keerai Kootu
Add the ground mixture to cooked spinach and boil furthermore, add cooked dal and boil Finally, temper mustard seeds, urad dal, and curry leaves in coconut oil and add to the kootu
Check out other kootu varieties in TMF
Potato curry
Add oil to the pan when oil is hot add chilli powder, turmeric powder, and salt; quick saute furthermore, add potatoes and saute till potatoes turn soft finally, add besan flour, curry leaves, and asafoetida; saute till the potatoes roast well to your desired texture
Check out other poriyal recipes and varuval recipes in TMF Microwave appalam and serve meal hot
