Weekend lunch combo
Sambar Rasam Potato fry poriyal Payasam Vadai preparation
If you are using frozen coconut thaw them
Chop
Avarakkai for poriyal Tomato for rasam and pachadi Mixed vegetables for sambar Potato for fry Onion for sambar and vadai Cashew and raisins for payasam Chow chow for kootu
Soak
Urad dal for vadai toor dal for sambar and rasam Chana dal for Avarakkai poriyal Moong dal for Kootu
PRESSURE COOK
Toor dal for sambar and rasam Dal, chayote, turmeric powder with enough water for kootu Avarakkai, chana dal, turmeric powder, salt with water and oil for poriyal Potatoes with turmeric powder and water for potato fry Cook rice
GRINDING
Saute chana dal, coriander seeds, red chilli, coconut, and onion; grind for Arachuvitta sambar Urad dal with little cold water for vadai Coconut, cumin seeds, green chilli, and little water for kootu
TO TEMPER
Mustard seed in ghee for tomato pachadi Cashews and raisins in ghee for Payasam Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam Urad dal, mustard seeds, and red chili in coconut oil for Avarakkai poriyal chana dal, mustard seeds, and curry leaves for potato fry Urad dal, mustard seeds, and red chili in coconut oil for Kootu
FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE
ARACHUVITTA SAMBAR
The original sambar recipe is with radish and onion but for this sambar, I have used small onions, capsicum, and drumstick
Saute vegetables Add sambar powder, tamarind paste, water, and other required ingredients for sambar; boil Furthermore, add the ground sambar paste and boil Finally, add dal and boil
Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF
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 add onion; saute till onion turns translucent Add the required ingredients, saute potato in low flame
Avarakkai PORIYAL
Do tempering and saute onion till they turn translucent Add avarakkai, chana dal, salt and mix well Furthermore, add coconut and turn off the stove
Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF
Chow chow kootu
Add cooked dal, chayote, ground coconut, salt ; mix well and boil Finally add tempering and mix well
Checkout other kootu recipes in TMF
Semiya Payasam
Saute cashew in ghee Cook semiya in milk Add evaporated milk and boil Furthermore, add sugar and cook
Checkout other payasam recipes in TMF
MEDU VADAI
Refrigerate the vadai batter for 30 minutes Heat oil Mix all the ingredients for vadai and fry vadai
fry Appalam in the hot oil
Check out other vadai recipes in TMF and vadam recipes in TMF
TOMATO PACHADI
whisk curd well Add tomatoes, ground coconut, and tempering; mix well
Checkout other pachadi recipes in TMF
Add salt to the dal and mix well Serve the meal with a dollop of ghee
