South Indian Lunch Idea Cooking For Guest

South Indian lunch combo

MEAL PLANNING

if you are using frozen coconut, thaw them

To chop

Mixed vegetables for Aviyal Small onion and drumstick for sambar Tomato for rasam and sambar Potato for potato fry

TO SOAK

Toor dal for Sambar and rasam Mixed dal and red chilli for vadai

To saute

Saute rice in ghee for Payasam Chana dal, coriander seeds, red chilli, and a small onion for Sambar

PRESSURE COOK

Potato for Poriyal Cook Rice Toor dal for Sambar and Rasam

To grind

Mixed dal, red chilli along with other required ingredients for vadai Ingredients for Arachuvitta sambar coconut, green chilli, curd, and water for aviyal Pulse rice for Payasam

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, 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

Check out potato-based recipes, and poriyal recipes in TMF

Aviyal

Cook vegetables, salt. water and ground paste for 1 minute and do a quick release Add rice flour and mix well After everything is cool add curd and mix well Finally, temper curry leaves in coconut oil and add