Thogayal, milagu kuzhambu, rasam, kootu- south Indian lunch combo preparation
If you are using frozen coconut thaw them
To chop
Pumpkin for kootu Tomato for rasam Wash and dry Mint leaves for thogayal
To soak
toor dal for rasam Chana dal and toor dal for kootu Cook rice Tamarind in hot water for kuzhambu
To saute
Urad dal and red chilli for thogayal. Keep aside and Saute mint leaves till they change color Pepper, coriander seeds, toor dal, red chilli , sesame seeds in sesame oil for kuzhambu
To grind
Add water and tamarind; grind the roasted ingredients for kuzhambu coconut, cumin seeds, and green chilli for kootu
PRESSURE COOK
Toor dal for rasam Chana dal and your dal for kootu Cook rice
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Mint thogayal
Cool the sauteed ingredients then add salt, tamarind, coconut, and little water, grind thogayal
Check out thogayal recipes in TMF, mint rasam, and pudina rice
Milagu kuzhambu
Temper mustard seeds and fenugreek seeds in sesame oil Add ground paste, water, and boil for 10 minutes Furthermore, add jaggery and boil
Check out other kuzhambu varieties 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
Pumpkin kootu
Temper coconut oil in mustard seeds and urad dal Add pumpkin, water, salt, and ground paste and cook till pumpkin turns soft Furthermore, add dal and boil
Check out other kootu recipes, coconut-based and pumpkin bases recipes
Check out other vadam recipes in TMF and vadai recipes in TMF Serve the meal with a dollop of ghee
