Saravana Bhavan Thali South Indian Lunch Combo

Saravana bhavan thali - South Indian lunch combo

If you are using frozen coconut thaw them

To soak

chana dal for masala vadai toor dal for sambar Chana dal and toor dal for kootu

to chop

mixed vegetables for sambar Tomato for rasam Peel and chop carrot for payasam White pumpkin for kootu Vazhakkai for poriyal Great Cucumber for pachadi Okra for kara kuzhambu Cashew for payasam

To cook

Chana dal and toor dal with a pinch of turmeric powder for 3 whistles - kootu Toor dal for sambar and paruppu carrots, almonds, and 1 cup of milk, cook for 3 whistles - payasam Rice Microwave vazhakkai, water with a pinch of turmeric powder for 7 minutes - vazhakkai poriyal Steam cook gooseberry for pickle

to grind

Grind chana dal with other required ingredients for masala vadai Saute and grind ingredients for Arachuvitta sambar Cooked carrot mixture for payasam coconut, cumin seeds, green Chilli, and little water for kootu Saute and grind the required ingredients for kara kuzhambu Coconut for pachadi Coarse pulse garlic, pepper, and cumin seeds for Rasam Crush fennel seeds, onion, and garlic for vazhakkai varuval

FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE

ARACHUVITTA SAMBAR

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

HOTEL RASAM

Do tempering and saute the pulsed mixture Add tomatoes and mix well furthermore add tamarind paste, water, salt, coriander leaves, and curry leaves; boil add crushed pepper and mix well

Check out other rasam varieties in TMF

Kara kuzhambu

Add oil to a wide pan. When the oil is hot add the required ingredients “to temper” and lets them splutter Furthermore, add onion and sauté till the onion is translucent Add tomato and ladies finger and saute well Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone Add tamarind water and boil for 10 minutes Furthermore, add 1 cup of water and boil for 5 minutes Add the ground paste and little water; cook for 10 minutes Add jaggery and 1 teaspoon of sesame oil and cook for 10 more minutes

Check out other kuzhambu varieties in TMF

White pumpkin kootu

Do tempering in coconut oil cook pumpkin with little water, salt, and ground mixture till pumpkin turn soft Add dal and cook

Check out other kootu varieties in TMF

Vazhakkai varuval

add coconut oil to a wide pan and heat When the oil turns hot add mustard seeds and lets them splutter Add crushed ingredients; mix well and site till raw smell goes off Furthermore, add marinated raw plantain; give a quick mix Add sesame oil, asafoetida, and ginger powder; mix well Cook on a low-medium flame for 10 minutes; avoid continuous mixing Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture

Check out poriyal recipes

Carrot payasam

In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, and stir well in between Add condensed milk, and saffron; Boil for 5 more minutes, stirring well in between Furthermore, add sugar and salt, and cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds

Check out other payasam recipes in TMF

MASALA VADAI

Heat oil Mix all the ingredients for vadai and fry

Check out other vadai recipes in TMF

Appalam

Fry appalam

Gooseberry pickle

Heat 2 tablespoon oil and when the oil is hot add mustard seeds and let them splutter Add chopped gooseberry and saute for 2 minutes Turn down the flame to low Add turmeric powder, chilli powder, salt, and 1 tablespoon oil, and give a good mix Furthermore add asafoetida, mustard seed powder, fenugreek powder, jaggery, asafoetida and give a good mix Based on the sourness of the gooseberry add more chili powder (1 added 1 tbsp), and 1 tablespoon oil, give a good mix, simmer for 30 seconds and turn off the stove Check out other pickle varieties in TMF