Kuzhambu poriyal rasam vadam
Firstly, soak dal for rasam separately chop and keep vegetables ready keep rice if you are using frozen coconut thaw and keep 1- weekday lunch Pressure cook dal for Rasam and kovakkai in two cooker separator Ground coconut for Kuzhambu Use tamarind paste and prepare kuzhambu place the kovakkai in a colander and after it is cool prepare poriyal Meantime, use tamarind paste and prepare rasam Fry Vadam and let it cool
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