Podi Kootu Rasam - south indian lunch combo
Firstly, chop spinach and keep ready Cook rice soak dal for kootu If you are using frozen coconut thaw them
Pressure
Cranberry, tomato , turmeric powder, coriander powder and salt; pressure cook for 2 whistles for cranberry rasam Moong dal and chana dal for kootu
Grind
Grind coconut, chilli, cumin seeds and pepper for kootu Pulse garlic, pepper and cumin seed for rasam
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Thengai Podi
Saute urad dal and chana dal till they slightly change color and turn aromatic Quick saute red chilli and keep aside Finally saute coconut till they turn golden brown Cool all the ingredients and grind with salt and hing
Check out podi varieties in TMF and thogayal recipes in TMF
Cranberry rasam
Add water to the cooked tomato- cranberry ; mix well Do tempering and add pulsed mixture; quick saute Add cranberry water, ginger powder, jaggery and bring the rasam to frothy boil Finally add crushed pepper and thing; turn off the stove
Check out other rasam varieties in TMF
Keerai kootu
Cook spinach with water, turneric powder and salt Add ground coconut and cook for 3 minutes Furthermore add cooked dal and boil Finally do tempering with mustard seeds, urad dal in coconut oil
Check out other kootu varieties in TMF Serve the meal with microwaved appalam and a dollop of ghee
Check out other vadam recipes in TMF and vadai recipes in TMF
