Vatha kuzhambu Rasam Kootu Poriyal Vadam - lunch combo
Meal preparation
To chop
Tomato for rasam Peerkangai for kootu Potato for poriyal
Cook
Pressure cook moong dal and peerkangai for kootu Cook rice Toor dal for rasam
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MANTHAKKALI VATHAL Appalam KUZHAMBU
Firstly, temper mustard seeds, channa dal, red chilli, curry leaves Appalam and vathal Quick saute sambar powder Add tamarind paste, salt, and water; boil till raw smell goes odd Finally, add jaggery and boil; turn off the stove
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
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Peerkangai kootu
In a pan add ghee and when ghee is hot add mustard seeds and let them splutter Add curry leaves and saute till it turns crispy After sauteing curry leaves add cooked dal, vegetable, salt, pepper-cumin powder, and coriander leaves and mix well Based on the desired kootu consistency add water if necessary and boil for 2-3 minutes Add hing and switch off
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POTATO CURRY
Add oil to the pan when oil is hot add chilli powder, turmeric powder, and salt; quick saute furthermore, add potatoes and saute till potatoes turn soft finally, add besan flour, curry leaves, and asafoetida; saute till the potatoes roast well to your desired texture
Check out other poriyal recipes and varuval recipes in TMF
Vadam
Fry vadam and serve meal
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