SOUTH INDIAN LUNCH COMBO
If you are using frozen coconut thaw them
To chop
spinach for kootu Tomato and Gooseberry for rasam
To cook
Cook rice Moong dal and chana dal for kootu
GRIND
Grind coconut, chilli, cumin seeds, and pepper for kootu Gooseberry, ginger, green chilli, and water for rasam
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Nellikai rasam
Do tempering saute tomatoes till they turn mushy add the ground paste and mix well furthermore, add water and other required ingredients and bring rasam to a frothy boil
Check out other rasam varieties in TMF
KEERAI KOOTU
Cook spinach with water, turmeric 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
Javvarisi koozh vadam
heat oil and fry vadam
Check out other vadam recipes in TMF Serve the meal with a dollop of ghee
