Thogayal Kuzhambu Rasam Poriyal Vadam - south Indian lunch combo preparation
Firstly, chop onion, garlic, tomatoes, brinjal, and potatoes; keep all vegetables ready Wash and dry mint leaves Soak toor dal for rasam Cook rice If you are using frozen coconut thaw them
saute and grind
Chana dal, coriander seeds, red chili, and peanuts for Brinjal podi curry Urad dal and red chilli for thogayal
PRESSURE COOK
Toor dal for rasam Potatoes with turmeric powder and water
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Mint thogayal
Saute mint leaves till they change color 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
Poondu kuzhambu
Do tempering and saute garlic, onion and tomatoes Add sambar powder and give saute Use tamarind paste, salt and water; boil kuzhambu
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
POTATO FRY
Peel the potato and roughly chop them Do tempering and add the required ingredients, saute potato in low flame
Brinjal podi curry
Do tempering and saute brinjals till they turn soft Turn off the stove and cool the brinjal Add the ground podi and saute in low flame
Check out potato-based recipes, Brinjal based recipes, and poriyal recipes in TMF
Arisi vadam
Heat oil and fry vadam After fried vadam turns cool cover and store in an airtight container
Check out other vadam recipes in TMF and vadai recipes in TMF Serve the meal with a dollop of ghee
