Weekday lunch - Rasam poriyal
Meal preparation
To chop
Tomato for rasam Potato for poriyal brinjal for podi curry
Cook
Cook rice Toor dal with water, turmeric powder and sesame oil for rasam Potatoes with turmeric powder and water for poriyal
Saute and grind
Chana dal, coriander seeds, red chili, and peanuts for Brinjal podi curry
For all detailed recipes with ingredients and instructions pls. Click on the image for the recipe link
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
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, poriyal recipes in TMF and varuval recipes in TMF You can also make kootu varieties in TMF or vadam recipes in TMF I served the lunch with Spicy diamond biscuit
Check out other savory bakshanam
