Saravana bhavan thali - South Indian lunch combo

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Saravana bhavan thali - South Indian lunch combo

• If you are using frozen coconut thaw them 

To soak

• chana dal for masala vadai
• toor dal for sambar  
• Chana dal and toor dal for kootu

to chop 

• mixed vegetables for sambar
• Tomato for rasam
• Peel and chop carrot for payasam
• White pumpkin for kootu
• Vazhakkai for poriyal
• Great Cucumber for pachadi
• Okra for kara kuzhambu
• Cashew  for payasam

To cook

• Chana dal and toor dal with a pinch of turmeric powder for 3 whistles - kootu
• Toor dal for sambar and paruppu
• carrots, almonds, and 1 cup of milk, cook for 3 whistles - payasam
• Rice
• Microwave vazhakkai, water with a pinch of turmeric powder for 7 minutes - vazhakkai poriyal
• Steam cook gooseberry for pickle

to grind 

• Grind chana dal with other required ingredients for masala vadai
• Saute and grind ingredients for Arachuvitta sambar
• Cooked carrot mixture for payasam
• coconut, cumin seeds, green Chilli, and little water for kootu
• Saute and grind the required ingredients for kara kuzhambu
• Coconut  for pachadi
• Coarse pulse garlic, pepper, and cumin seeds for Rasam
• Crush fennel seeds, onion, and garlic for vazhakkai varuval

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, carrot, capsicum, potato, and drumstick 

• Temper and 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

HOTEL RASAM

• Do tempering and saute the 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 

Kara kuzhambu

• Add oil to a wide pan. When the oil is hot add the required ingredients “to temper” and lets them splutter
• Furthermore, add onion and sauté till the onion is translucent
• Add tomato and ladies finger and saute well
• Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
• Add tamarind water and boil for 10 minutes
• Furthermore, add 1 cup of water and boil for 5 minutes
• Add the ground paste and little water; cook for 10 minutes
• Add jaggery and 1 teaspoon of sesame oil and cook for 10 more minutes

Check out other kuzhambu varieties in TMF

White pumpkin kootu

• Do tempering in coconut oil
• cook pumpkin with little water, salt, and ground mixture till pumpkin turn soft
• Add dal and cook

Check out other kootu varieties in TMF

Vazhakkai varuval

• add coconut oil to a wide pan and heat
• When the oil turns hot add mustard seeds and lets them splutter
• Add crushed ingredients; mix well and site till raw smell goes off
• Furthermore, add marinated raw plantain; give a quick mix
• Add sesame oil, asafoetida, and ginger powder;  mix well
• Cook on a low-medium flame for 10 minutes; avoid continuous mixing
• Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture

Check out  poriyal recipes

Carrot payasam

• In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, and stir well in between
• Add  condensed milk, and  saffron; Boil for 5 more minutes, stirring well in between
• Furthermore, add sugar and salt, and cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds

Check out other payasam recipes in TMF

MASALA VADAI

• Heat oil
• Mix all the ingredients for vadai and fry

Check out other vadai recipes in TMF

Appalam

• Fry appalam

Gooseberry pickle

• Heat 2 tablespoon oil and when the oil is hot add mustard seeds and let them splutter
• Add chopped gooseberry and saute for 2 minutes
• Turn down the flame to low
• Add turmeric powder, chilli powder, salt, and 1 tablespoon oil, and give a good mix
• Furthermore add asafoetida, mustard seed powder, fenugreek powder, jaggery, asafoetida and give a good mix

• Based on the sourness of the gooseberry add more chili powder (1 added 1 tbsp), and 1 tablespoon oil, give a good mix, simmer for 30 seconds and turn off the stove

  

  Check out other pickle varieties in TMF

Cucumber pachadi

• Whisk curd well
• add cucumber and salt; mix well
• Temper mustard seeds, green chilli, and curry leaves 
• Add it to the curd; mix well

Mix salt to the paruppu.Serve the meal with a dollop of ghee