Pineapple rasam, Gutti vankaya Kura - Weekday lunch menu
TO CHOP
Slit brinjal. soak in water and salt for Curry Tomato and pineapple for Rasam
PRESSURE COOK
Dal with turmeric powder and water for rasam Rice
TO ROAST
Saute pepper, Coriander seeds, white sesame seed, Red chillies, cardamom pods, clove, Cinnamon, peanut, cumin seeds, Grated coconut in oil for curry
TO Grind
Add water and grind the roasted ingredients for Brinjal curry
To temper
Mustard seeds and green chilli in ghee for Rasam Curry leaves, mustard seeds, and green chilli in peanut oil for brinjal
For the detailed recipe of each dish with ingredients and procedures, pls Click on each image
Pineapple rasam
Saute tomatoes and pineapple Add rasam powder and mix well Furthermore add ground paste, water and boil for 5 minutes Add cooked dal, ginger powder, hing curry leaves, and coriander leaves and bring to a frothy boil
Check out other rasam varieties in TMF
Gutti vankaya Kura
Stuff brinjal with the ground mixture Add onion, ginger garlic paste till onion turns translucent Furthermore add stuffed brinjal, chilli powder and cook for 4-5 minutes Add tamarind extract, water, salt, ground paste; mix well and cook for 20 minutes Finally, add jaggery and cook for 10 more minutes
Check out other kootu varieties in TMF, Curry recipes in TMF, Poriyal, and Varuval
Microwave fryums
Place the fryums in the outer ring and microwave for 1 minute Check out other vadam varieties in TMF
