Cooking for guest - lunch combo

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Cooking for guests - lunch combo

If you are using frozen coconut thaw them

Chop

• cabbage and tindora for poriyal
• Tomato for rasam
• Capsicum for sambar
• Raw mango for oorugai
• Cashew and raisins for payasam

Soak

• toor dal for sambar and rasam 

PRESSURE COOK

• Toor dal for sambar and rasam 
• Kovakkai with little water, oil, and salt
• Cook rice

GRINDING 

• Saute chana dal, coriander seeds, red chilli, coconut, and onion;  grind for Arachuvitta sambar
• Saute coriander seeds, chana dal, pepper, red chilli, cumin seeds, and coconut in coconut oil for rasam

TEMPERING

• 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 cabbage and kovakkai poriyal
• Mustard seeds in sesame oil for Instant mango pickle

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, and drumstick

•  Add the tempering and saute capsicum
• 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

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 

KOVAKKAI PORIYAL

• Marinate Tindora with the required ingredients
• Add the tempering and marinated kovakkai, and saute in low - medium flame till tindora turns to desired texture

Cabbage poriyal

• Wash cabbage in a colander and drain the water completely
• Add green chilli and curry leaves to the tempering; mix well
• Add asafoetida and give a quick mix
• Furthermore, add cabbage and mix well
• Add salt, and turmeric powder; mix well and cook for 2 minutes
• Moisture in the cabbage and salt is enough for cabbage cooking. I didn't add water but if you have added a thick layer of cabbage sprinkle little water
• After cooking for 2 minutes, add ginger powder and cook
• Takes around 5 minutes for cabbage to cook
• after cooking cabbage add coconut; mix well and cook for a minute turn off the stove

Check out  poriyal recipes in TMF

Semiya Payasam

• Cook semiya in milk
• Add evaporated milk and boil
• Furthermore, add sugar and cook
• finally, add roasted cashews

Check out other payasam recipes in TMF

INSTANT MANGO PICKLE

• In a mixing bowl add chopped mangoes, red chilli powder, salt, and fenugreek powder
• Finally, add the tempering and mix well

Check out other pickle varieties in TMF

• Add salt to the  dal and mix well
• Serve the meal with a dollop of ghee