Sambar Poriyal Oorugai Payasam
Firstly, chop and keep chayote and kovakkai ready Soak dal for sambar Keep rice soak aval for payasam pressure cook kovakkai with salt, strain, and add required ingredients “to marinate” keep aside
1- HOUR lunch preparation
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Aval payasam
saute sugar and cashew till cashews turn golden brown Add hot milk, soaked Aval, cardamom powder, and boil
checkout other Payasam varieties in TMF
Instant pot sambar
Turn on IP in “sauté” mode and do the tempering Add chayote, soaked dal, sambar powder, turmeric powder, and cook in rice mode. let the pressure subside naturally Add tamarind paste, water, and salt; boil Finally add asafoetida, coriander, and curry leaves and boil
Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF
kovakkai Fry
Do tempering and saute kovakkai in low flame Fry for 15-20 minutes until kovakkai turns to desired texture finally, add asafoetida and fry for one minute and turn off the stove
Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF Serve the meal with puli inji and a dollop of ghee poriyal recipes in TMF
