Festival lunch | South Indian festive thali

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Festival lunch preparation

If you are using frozen coconut thaw them

To chop

• Capsicum  for sambar
• Tomato for rasam
• Carrot and cabbage for poriyal
• Cashews for Sakkarai pongal

To Soak

• Soak urad dal for vadai
• Rice for maavilakku 
• toor dal for sambar and rasam 
• Rice and moong dal for  Sakkarai pongal

To Pressure cook

• Toor dal for sambar and rasam
• Cook rice
• cook cabbage, carrot, and peas with required salt for poriyal
• Rice, moong dal, water and ghee for Sakkarai pongal

To Grind

• Grind and  sieve  smooth rice flour for maavilakku
• Urad dal with little cold water for vadai

To Temper

• Cashews and raisins in ghee for Sakkarai Pongal
• Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam
• Urad dal, mustard seeds, and red chili in coconut oil for poriyal

For a detailed recipe link with ingredients and instructions pls. Click on the image 

Festival lunch

Maavilakku

• Mix country sugar, cardamom powder, and ghee and prepare the edible lamp 

Sakkarai Pongal

• Prepare jaggery water and strain 
• Mash the cooked dal and rice and add milk
• Add jaggery water, cardamom powder, ghee, and a pinch of salt; cook
• Finally, add a  pinch of edible camphor and turn off the stove

Other Pongal recipes in TMF

Capsicum Sambar 

• Temper and saute capsicum
• Add sambar powder,  tamarind paste, water, and other required ingredients for sambar; boil 
• Furthermore, add dal and boil
• Finally, add coriander leaves and asafoetida; 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 

Cabbage carrot poriyal

• Do tempering, add cooked veggies and coconut; prepare poriyal

Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and  poriyal recipes in TMF

Medu vadai

• Refrigerate the vadai batter for 30 minutes
• Heat oil
• Mix all the ingredients for vadai and fry vadai

Check out other vadai recipes in TMF

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