Meal planning
if you are using frozen coocnut, thaw them
To chop
Radish and onion for sambar White pumpkin for kootu Potato for poriyal
To soak
Toor dal for Sambar Chana dal and Toor dal for kootu
Pressure cook
Radish for Sambar Potato for Poriyal Cook Rice Toor dal for Sambar Chana dal and Toor dal for kootu
Grind
Saute Chana dal, coriander seeds, red chilli, onion and coconut; grind with water for Sambhar coconut, cumin seeeds, green chilli and water for kootu
LUNCH COOKING
FOR ALL DETAILED RECIPES WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE FOR THE RECIPE LINK
Arachuvitta sambar
Temper and saute onion and radish Add sambar powder, tamarind water, and other required ingredients for sambar; boil Furthermore add ground paste and boil Add dal and boil
Potato fry
After the pressure release naturally, strain the potatoes in a colander and run cold water Peel the potato and roughly chop them Do tempering and saute potato with all the spice powders in low flame
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
Vadam
Heat oil and fry vadam
Serve the meal with a dollop of ghee
