Puli kuzhambu kottu poriyal - lunch combo
Meal preparation
If you are using frozen coconut, thaw them
To chop
Onion, tomato, and garlic for Kuzhambu Spinach for kootu Vazhakkai for poriyal
Cook
Pressure cook Dal for kootu Cook rice Vazhakkai till they turn fork tender Spinach for 2 minutes
Grind
Saute channa dal, coriander seeds, urad dal, pepper, and red chili till they turn golden brown. Cool and coarse grind for vazhakkai podi curry Grind coconut, green chilli, pepper, and cumin seeds with water for Keerai kootu
Lunch cooking
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Poondu kuzhambu
Firstly, temper mustard seeds, fenugreek seeds, curry leaves Saute garlic, onion, and tomatoes 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
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
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Vazhakkai podi curry
Do tempering and saute cooked vazhakkai Add coarse powder and saute in low flame; prepare poriyal
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Vadam
Fry vadam and serve meal
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