Indian Lunch ideas - Mor kuzhambu, Rasam, Paruppu Usili, Payasam

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South Indian lunch combo

If you are using frozen coconut thaw them

To Chop

• Chayote for mor kuzhambu
• Beans for usili
  
• Tomato for Rasam
• Cashew for payasam

To Soak

• Chana dal,  toor dal and red chilli for Usili 
• Toor dal for rasam separately
• Required ingredients for mor kuzhambu
• Chana dal for Poli
• Poha in hot water for payasam
• Tamarind for pulikaichal

Pressure cook

• Chayote for Mor kuzhambu
• Rice
• Beans for paruppu usili
• Dal for rasam and paruppu

To grind

• Discard water and coarse grind dal and chilli for Paruppu Usili 
• Grind the soaked ingredients for Kuzhambu along with coconut  for Mor kuzhambu
• Roast Chana Dal, Coriander Seeds, Dried Red Chillies, Fenugreek Seeds(Venthyam), Pepper and Sesame seed; coarse grind

Steam Cook

• Grease idli pan with oil and steam cook for paruppu usili

Click on the image for the detailed recipe link

Aval payasam

• Saute cashew and sugar until sugar cashew turns golden brown
• Add milk, cardamom powder, and boil 

Other Payasam varieties in TMF

Mor Kuzhambu    

• Mix cooked chayote and ground paste; 
• Prepare buttermilk and add mix well 
• Do tempering and prepare Mor Kuzhambu  

Also, check paruppu Urundai Mor  Kuzhambu, Kuzhambu varieties, Curd based recipes, mor kuzhambu varieties, and  Coconut based recipes 

Rasam

• Use tamarind paste and prepare rasam
• Do tempering with ghee and add it to rasam

Checkout other rasam varieties in TMF

Beans Paruppu Usili

• Cool and pulse  the usili
• Do tempering and prepare beans usili

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

Vadam

Check out other vadam varieties in TMF

Pulikaichal

• Do tempering and boil tamarind water till raw smell goes off
• Add ground powder; mix well and cook
• Add jaggery mix well and cook

Check out other pickle  variety of your choice

Serve the meal with paruppu and a dollop of ghee