Weekend lunch combo – cooking for guest
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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
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