Podi Vatha kuzhambu Rasam Poriyal - weekday lunch combo
Meal preparation
To chop
Tomato for rasam Peel garlic for peanut podi Potato for poriyal
Cook
Cook rice Toor dal for rasam
For all detailed recipes with ingredients and instructions pls. Click on the image for the recipe link
Peanut podi
saute all the ingredients for podi and cool pulse and prepare podi
Check out other podi variety
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 the 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
Check out other rasam varieties in TMF
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 microwave appalam and serve lunch with sesame oil Check out other vadam recipes in TMF
title: “Weekday Lunch Combo” ShowToc: true date: “2024-10-05” author: “Gregory Thomas”
SOUTH INDIAN LUNCH COMBO
TO CHOP
Onion, tomato and garlic for puli kuzhambu Beans for usili
TO SOAK
Chana dal, toor dal and red chilli for Usili
To saute
Red chilli, fenugreek seeds urad dal, chana dal, pepper, coriander seeds, fennel seeds, garlic, cumin seeds in peanut oil for Kuzhambu
To grind
Drain the water and grind the soaked ingredients for Usili Add kashmiri chilli powder, turmeric powder along with sauteed ingredients for kuzhambu
To cook
Beans for paruppu usili Rice
Steam cook
Grease idli pan with oil and steam cook for paruppu usili
CLICK ON THE IMAGE FOR THE DETAILED RECIPE LINK
Sundakkai Kuzhambu
Add sesame oil to a wide pan and heat When oil is hot add dried turkey berry, mustard seeds, fenugreek seeds and saute. Let mustard seeds splutter and turkey berry get roasted Add curry leaves and give a quick saute Furthermore saute onion and garlic Add tomatoes and saute Furthermore add tamarind water, salt, ground masala, water, and boil Finally add jaggery, hing, and oil, boil and turn off the stove
BEANS PARUPPU USILI
Cool and pulse the usili Do tempering and prepare beans usili
Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF
Microwave Appalam
Microwave the Appalam for 1 minute
Check out other vadam varieties in TMF
title: “Weekday Lunch Combo” ShowToc: true date: “2024-09-29” author: “Matthew Barthel”
Easy lunch combo - Rasam Thogayal Poriyal
If you are using frozen coconut thaw them
TO CHOP
Tindora for poriyal Onion for thogayal Tomato for Rasam
Pressure cook
Kovakkai with turmeric powder and salt for poriyal Rice
To roast
urad dal and red chilli till they turn golden brown for Thogayal Onion till onion turns translucent for thogayal
To pulse
Coarse pulse garlic, pepper, and cumin seeds for Rasam
FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE
Onion thogayal
Grind dal and red chilli first then onion for Thogayal
Check out thogayal recipes in TMF
Hotel Rasam
Do tempering and saute pulsed mixture Add tomatoes and mix well furthermore add tamarind paste, water, salt, coriander leaves, and curry leaves; boil add crushed pepper and mix well
Check out other rasam varieties in TMF
Kovakkai poriyal
Marinate Tindora with required ingredients Do tempering and add marinated kovakkai, saute in low - medium flame till tindora turn to desired texture
Check out potato-based recipes, Brinjal based recipes, varuval and poriyal recipes in TMF Serve the meal with a dollop of ghee
