Cooking for guests- south Indian meals - Traditionally Modern Food

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Cooking for guests -South Indian lunch combo

Meal planning

if you are using frozen coconut, thaw them

To chop

Mixed vegetables for Aviyal
Small onion and radish for sambar
Tomato for rasam
Potato for potato fry
Beans for beans curry
Mango for manga oorugai

To soak

Toor dal for Sambar and rasam

To saute

Saute rice in ghee for Payasam
Chana dal, coriander seeds, red chilli, and a small onion for Sambar

Pressure cook

Potato for Poriyal
Cook Rice
Toor dal for Sambar and Rasam
beans for beans curry

To grind

Ingredients for Arachuvitta sambar
coconut, green chilli, curd, and water for aviyal
Pulse rice for Payasam

FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE

Arachuvitta sambar

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, and 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

Potato fry

Peel the potato and roughly chop them
Do tempering and add the required ingredients, saute potato in low flame

Check out potato-based recipes, and poriyal recipes in TMF

Beans poriyal

To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal

Check out beans paruppu usili, beans thengai podi usili

Aviyal

Cook vegetables, salt , water, and ground paste for 1 minute and do a quick release
Add rice flour and mix well
After everything is cool add curd and mix well
Finally, temper curry leaves in coconut oil and add