Podi Vatha kuzhambu Rasam Poriyal Vadam - lunch combo
Meal preparation
To chop
Tomato for rasam Beans, brinjal for poriyal
Cook
Cook rice Beans with little water, oil, and salt Toor dal for rasam
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Pottukadalai podi
Grind pottukadalai, Kashmiri red chilli powder, salt, and garlic into a powder
Check out other podi variety
MANTHAKKALI VATHAL KUZHAMBU
Firstly, temper mustard seeds, channa dal, red chilli, curry leaves and vathal Quick saute sambar powder Add tamarind paste, salt, and water; boil till raw smell goes odd Finally, add jaggery and boil; turn off the stove
Check out other kuzhambu varieties 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
BEANS PORIYAL
To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal
Check out beans paruppu usili, beans thengai podi usili
Brinjal curry
Add oil to the pan and cook on medium heat. When the oil becomes hot add mustard seeds, chana dal, curry leaves let them splutter Add onion and saute till onion turns translucent Furthermore add chopped Brinjal and reduce the heat between low to medium Sauté the Brinjal for a minute Add all the spice powder ingredients and continue cooking for 12- 15 minutes or till the Brinjal are cooked to the desired consistency. Sprinkle little water if required
Check out other poriyal recipes brinjal recipe and varuval recipes in TMF
Vadam
Fry vadam and serve meal
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