Sambar Rasam Potato Fry Beans Poriyal Payasam Vadai

South Indian lunch combo

Sambar Rasam Potato fry Beans poriyal Payasam Vadai preparation

Firstly, chop and keep all vegetables ready Soak urad dal for vadai, toor dal for sambar and rasam Cook rice If you are using frozen coconut thaw them

PRESSURE COOK

Toor dal for sambar and rasam Beans with little water, oil, and salt Potatoes with turmeric powder and water

GRINDING

Urad dal with little cold water for vadai Saute and grind ingredients for Arachuvitta sambar

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ARACHUVITTA SAMBAR

The original sambar recipe is with radish and onion but for this sambar, I have used small onions, and drumstick

Temper and saute vegetables Add sambar powder, tamarind paste, water, and other required ingredients for sambar; boil Furthermore, add the ground sambar paste and boil Finally, add dal and boil

Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes 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

POTATO FRY

Peel the potato and roughly chop them Do tempering and add the required ingredients, saute potato in low flame

BEANS PORIYAL

To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal

Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF

Instant pot Paal payasam

Turn on Instant pot in saute mode and saute Pulse rice Add pulsed rice, sugar, milk, and steam cook After pressure release naturally, boil the payasam

Checkout other payasam recipes in TMF